Knowra Gochujang Gochujang Gochujang is a Korean fermented paste made from chili powder, glutinous rice, fermented soybeans, and salt. It combines spicy, savory, and sweet flavors.
Korean chili flakes : Gochugaru is coarsely ground Korean red pepper used as a seasoning and ingredient. It supplies gochujang’s characteristic red color and chili heat.
Aspergillus oryzae : Aspergillus oryzae is a mold used to produce enzymes in East Asian food fermentations. Its enzymes can help break down starches and proteins in fermented ingredients.
Bibimbap : Bibimbap is a Korean rice dish topped with assorted vegetables, often meat and egg, and mixed with sauce. Gochujang is a classic sauce component mixed into bibimbap.
Korean cuisine : Korean cuisine is the food tradition of Korea, shaped by regional ingredients, preservation, and shared meals. Gochujang is a defining fermented seasoning within this culinary tradition.
Meju : Meju is a Korean block of fermented soybeans used to make traditional condiments. Its fermented soybeans contribute savory depth to gochujang.
Proteolysis : Proteolysis is the breakdown of proteins into peptides and amino acids. Protein breakdown helps produce savory compounds in fermented soybean paste.
Tteokbokki : Tteokbokki is a Korean dish of rice cakes cooked in a seasoned sauce. Gochujang often gives its sauce heat, color, and savory sweetness.
Chili pepper : Chili pepper is the fruit of plants in the genus Capsicum, used as a spice and vegetable. Chili peppers reached Korea after originating in the Americas, reshaping the paste’s flavor and color.
Glutinous rice : Glutinous rice is a sticky rice variety rich in amylopectin, despite its name containing no gluten. Its starch helps give the paste body and supports fermentation.
Maillard reaction : The Maillard reaction is a set of chemical reactions between amino compounds and reducing sugars that can create browned flavors. It can contribute to darker color and roasted notes during aging and cooking.
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