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(Created page with "Gochujang (/ˈkɔːtʃuːdʒæŋ/)[1] or red chili paste[2] is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.[3] Traditionally, it would be naturally fermented over years in jangdok...") |
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Gochujang (/ˈkɔːtʃuːdʒæŋ/) | Gochujang (/ˈkɔːtʃuːdʒæŋ/) or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. | ||
It is made from gochu-garu (chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.[3] Traditionally, it would be naturally fermented over years in jangdok (earthenware) on an elevated stone platform called jangdokdae in the backyard. | |||
Latest revision as of 06:45, 29 December 2023
Gochujang (/ˈkɔːtʃuːdʒæŋ/) or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking.
It is made from gochu-garu (chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.[3] Traditionally, it would be naturally fermented over years in jangdok (earthenware) on an elevated stone platform called jangdokdae in the backyard.
