Gochujang

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Gochujang
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Alternative namesRed chili paste
Place of originKorea
Associated cuisineKorean cuisine
Main ingredientsGochu-garu (chili powder), glutinous rice, meju-garu (fermented soybean powder)
Food energy
(per serving)
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Other informationHS code: 2103.90.1030
Template:Infobox Korean name/auto
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Gochujang[a] or red chili paste[3] is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochugaru (red chili powder), chapssal (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.[4] Traditionally, it would be naturally fermented over years in jangdok (earthenware) on an elevated stone platform called jangdokdae in the backyard.

History

Shiyi xinjian (Script error: No such module "Lang".), a mid-9th-century Chinese document, recorded the Korean pepper paste as Script error: No such module "Lang". (Template:Zh, lit.Template:Thinsp'pepper paste'). The second-oldest documentation of pepper paste is found in the 1433 Korean book Collected Prescriptions of Native Korean Medicines.[5] Pepper paste is again mentioned in a 1445 medical encyclopedia named Compendia of Medical Prescriptions.[6] However, all these sources are from the time before the actual chili peppers were introduced to Korea.

Chili peppers, which originated in the Americas, were introduced to East Asia by Portuguese traders in the early 16th century.[7][8][9] There is mention of a type of chili pepper brought to Korea found in Collected Essays of Jibong, an encyclopedia published in 1614.[10][11] Farm Management, a book from c. 1700, discussed the cultivation methods of chili peppers.[12]

The history of Sunchang gochujang as a regional specialty dates back to the 14th century, at the start of the Joseon Dynasty (1392–1910), when the founder Yi Seong-gye made gochujang from the Sunchang region a part of Korean palace cuisine.

When Yi Seong-gye, who went on to become the founder and first king of Joseon as King Taejo, was on a trip to Manilsa Temple to pray to the mountain god, he is said to have eaten a bowl of barley bibimbab (spicy mixed rice with vegetables) with gochujang that he found unforgettably delicious. He loved it so much that he ordered it served to the royal family when he became king. Thus Sunchang gochujang gained fame as a regional specialty.[13]

In the 18th-century books Somun saseol (Script error: No such module "Lang".; Script error: No such module "Lang".) and Revised and Augmented Farm Management, gochujang is written as Script error: No such module "lang"., using hanja characters Script error: No such module "Lang". and Script error: No such module "Lang"..[14][15] It is also mentioned that Sunchang County was renowned for its gochujang production.[14] China and Japan, the countries with which Korea has historically shared the most culture and trade, do not include gochujang in their traditional cuisines.[citation needed]

Historical recipes

Gochujang ingredients reported in Jeungbo sallim gyeongje were 18 litres (19 US quarts) of powdered and sieved meju (fermented soybeans), Page Template:Fraction/styles.css has no content.540 mL (18+1⁄2 US fl oz) of chili powder, and Page Template:Fraction/styles.css has no content.1.8 L (1+7⁄8 U.S. qt) of glutinous rice flour, as well as soup soy sauce for adjusting the consistency.[15] The gochujang recipe in Gyuhap chongseo, an 1809 cookbook, uses powdered meju made from 18 L (19 US qt) of soybeans and Page Template:Fraction/styles.css has no content.3.6 L (3+3⁄4 US qt) of glutinous rice, then adding Page Template:Fraction/styles.css has no content.900–1,260 mL (30+1⁄2–42+1⁄2 US fl oz) of chili powder and bap made from 3.6 L (3.8 US qt) of glutinous rice.[16]

Ingredients

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File:Kimchi jar.JPG
Traditional jars used for fermenting gochujang

Gochujang's primary ingredients are red chili powder (Script error: No such module "Lang".; Script error: No such module "lang".), glutinous rice powder, powdered fermented soybeans, and salt.[17] Korean chili peppers, of the species Capsicum annuum, are spicy yet sweet, making them ideal for gochujang production. Gochujang is typically made from 25% red pepper powder, 22.2% glutinous rice, 5.5% meju powder (60% cooked soybeans and 40% non-glutinous rice), 12.8% salt, 5% malt, and 29% water.[18]

Other recipes use glutinous rice (Script error: No such module "Lang".; Script error: No such module "lang".), normal short-grain rice (Script error: No such module "Lang".; Script error: No such module "lang".), or barley. Less common additions include whole wheat kernels, jujubes, pumpkin, and sweet potato. A small amount of sweetener, such as sugar, syrup, or honey, is also sometimes added. The finished product is a dark red paste, with a rich, piquant flavor.

The making of gochujang at home began tapering off when commercial production came into the mass market in the early 1970s. Now, most Koreans purchase gochujang at grocery stores or markets. It is still used extensively in Korean cooking to flavor stews (jjigae), such as in gochujang jjigae; to marinate meat, such as in gochujang bulgogi; and as a condiment for naengmyeon and bibimbap.

Gochujang is also used as a base for making other condiments, such as chogochujang (Script error: No such module "Lang".) and ssamjang (Script error: No such module "Lang".). Chogochujang is a variant of gochujang made by adding vinegar and other seasonings, such as sugar and sesame seeds. It is usually used as a sauce for hoe and hoedeopbap. Similarly, ssamjang is a mixture of mainly gochujang and doenjang, with chopped onions and other spicy seasonings, and it is popular with sangchussam (Script error: No such module "Lang".).

Gochujang hot-taste unit

Gochujang hot-taste unit (GHU) is a unit of measurement for the pungency (spicy heat) of gochujang, based on the gas chromatography and the high-performance liquid chromatography of capsaicin and dihydrocapsaicin concentrations.[19]

Gochujang products are assigned to one of the five levels of spiciness: Mild, Slight Hot, Medium Hot, Very Hot, and Extreme Hot.[19]

Extreme Hot > 100
Very Hot 75–100
Medium Hot 45–75
Slight Hot 30–45
Mild < 30

Uses

Gochujang is used in various dishes such as bibimbap and tteokbokki, and in salads, stews, soups, and marinated meat dishes.[20] Gochujang may make dishes spicier (depending on the capsaicin in the base chili), but also can make them sweeter and smokier.

Safety

A 2024 study of 35 traditional cottage industry gochujang products found that 8 samples (57% of tested products) exceeded the recommended limit of 4 log CFU/g for Bacillus cereus, a spore-forming bacterium that can produce emetic and diarrheal toxins.[21] The same study also found that 57% of products contained alcohol levels exceeding 1%, which may be relevant for consumers following halal dietary guidelines. However, commercial gochujang produced under standardized manufacturing conditions generally shows lower levels of contamination and alcohol content.

A 2015 survey of Korean fermented soybean products found that 13 of 23 gochujang samples tested positive for Bacillus cereus sensu lato, and all isolates carried at least one enterotoxin gene, though contamination levels did not exceed Korea's regulatory limit of 4 log CFU/g.[22]

A 2024 study detected aflatoxin in certain gochujang samples from different regions of Korea, with levels varying by geographic origin and fermentation conditions. One sample from Hongcheon contained 25.82 ± 0.66 µg/kg of total aflatoxin.[23]

Further reading

See also

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Notes

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  1. ^ Page Module:IPA/styles.css has no content.UK: /ˈɡoʊtʃuːdʒæŋ, ˈkɔːtʃuːdʒæŋ/ Script error: No such module "Respell".,[1][2] Page Module:IPA/styles.css has no content.US: /ˈɡoʊtʃuːdʒɑːŋ/ Script error: No such module "Respell".;[2] Korean: Script error: No such module "Lang"., Script error: No such module "IPA"..

References

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  1. ^ Page Module:Citation/CS1/styles.css has no content."gochujang". OxfordDictionaries.com. Oxford University Press. Archived from the original on April 16, 2017. Retrieved 15 April 2017.
  2. ^ a b Template:Cambridge Dictionary
  3. ^ Page Module:Citation/CS1/styles.css has no content.National Institute of Korean Language (30 July 2014). 주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안 (PDF) (in 한국어). Archived from the original (PDF) on 23 January 2019. Retrieved 25 February 2017.
  4. ^ Page Module:Citation/CS1/styles.css has no content."gochujang" 고추장. Doopedia (in 한국어). Doosan Corporation. Retrieved 17 April 2017.
  5. ^ Page Module:Citation/CS1/styles.css has no content.Kim, Soon-Hee; Chung, Kyung Rhan; Yang, Hye-Jeong; Kwon, Dae Young (2016). "Sunchang gochujang (Korean red chili paste): The unfolding of authenticity". Journal of Ethnic Foods. 3 (3): 201–208. doi:10.1016/j.jef.2016.09.002.
  6. ^ Page Module:Citation/CS1/styles.css has no content.Kwon, Dae Young; Chung, Kyung Rhan; Yang, Hye-Jeong; Jang, Dai-Ja (2015). "Gochujang (Korean red pepper paste): A Korean ethnic sauce, its role and history". Journal of Ethnic Foods. 2 (1): 29–35. doi:10.1016/j.jef.2015.02.006.
  7. ^ Page Module:Citation/CS1/styles.css has no content.Guide to Korean Culture: Korea's cultural heritage (2015 ed.). Seoul: Korean Culture and Information Service, Ministry of Culture, Sports and Tourism. 2015 [1995]. pp. 131–133. ISBN 978-89-7375-571-4.
  8. ^ Page Module:Citation/CS1/styles.css has no content.Park, Jae Bok (Spring 1999). "Red Pepper and Kimchi in Korea" (PDF). Chile Pepper Institute Newsletter. Vol. 8, no. 1. p. 3. Archived from the original (PDF) on 7 October 2018. Retrieved 20 March 2017.
  9. ^ Page Module:Citation/CS1/styles.css has no content.Marianski, Stanley; Marianski, Adam (2012). Sauerkraut, Kimchi, Pickles & Relishes. Seminole, FL: Bookmagic. p. 45. ISBN 978-0-9836973-2-9.
  10. ^ Page Module:Citation/CS1/styles.css has no content.Hui, Y. H.; Ghazala, Sue; Graham, Dee M.; Murrell, K. D.; Nip, Wai-Kit, eds. (2004). Handbook of Vegetable Preservation and Processing. New York: Marcel Dekker. pp. 190–191. ISBN 978-0-8247-4301-7.
  11. ^ Template:If first display bothScript error: No such module "template wrapper".
  12. ^ Page Module:Citation/CS1/styles.css has no content.Hong, Manseon. Sallim gyeongje 산림경제(山林經濟) [Farm Management] (in 文言). Joseon Korea. Archived from the original on 2017-03-28 – via DB of Korean classics by ITKC.
  13. ^ Page Module:Citation/CS1/styles.css has no content."Focus". Korean Culture and Information Service (in 한국어). Retrieved 2024-05-18.
  14. ^ a b Page Module:Citation/CS1/styles.css has no content.Yi, Sipil; Yi, Pyo (1940) [1722]. Somun saseol 소문사설(謏問事說) (in 文言). Joseon Korea.{{cite book}}: CS1 maint: location missing publisher (link)
  15. ^ a b Page Module:Citation/CS1/styles.css has no content.Yu, Jungrim; Hong, Manseon (1766). Jeungbo sallim gyeongje 증보산림경제(增補山林經濟) [Revised and Augmented Farm Management] (in 文言). Joseon Korea.
  16. ^ Page Module:Citation/CS1/styles.css has no content.Yi, Bingheogak (1809). Gyuhap chongseo 규합총서(閨閤叢書) [Women's Encyclopedia] (in 文言). Joseon Korea.
  17. ^ Page Module:Citation/CS1/styles.css has no content.Shurtleff, William; Aoyagi, Akiko (2021). History of Koji - Grains and/or Soybeans Enrobed in a Mold Culture (300 BCE to 2021) Extensively Annotated Bibliography and Sourcebook. Soyinfo Center. p. 743. ISBN 978-1-948436-56-4.
  18. ^ Page Module:Citation/CS1/styles.css has no content.Shin, Donghwa; Jeong, Doyoun (March 2015). "Korean traditional fermented soybean products: Jang". Journal of Ethnic Foods. 2 (1): 2–7. doi:10.1016/j.jef.2015.02.002.
  19. ^ a b Page Module:Citation/CS1/styles.css has no content.National Agricultural Products Quality Management Service (September 2016). "Jeontong sikpum pyojun gyugyeok" 전통식품 표준규격 (PDF). Korean Standards & Certifications (in 한국어). Korean Agency for Technology and Standards. pp. 88–89. Retrieved 17 April 2017.
  20. ^ Page Module:Citation/CS1/styles.css has no content."Gochujang (Hot Pepper Paste)". VisitKorea.or.kr.org. Archived from the original on 12 November 2014. Retrieved 19 April 2013.
  21. ^ Page Module:Citation/CS1/styles.css has no content.Shi, BaoZhu; Moon, BoKyung (2023-08-03). "Monitoring and risk assessment of biogenic amines in Korean commercial fermented seasonings". Heliyon. 9 (8) e18906. Bibcode:2023Heliy...918906S. doi:10.1016/j.heliyon.2023.e18906. ISSN 2405-8440. PMC 10425890. PMID 37588612.
  22. ^ Page Module:Citation/CS1/styles.css has no content.Yim, Jin-Hyeok; Kim, Kwang-Yeop; Chon, Jung-Whan; Kim, Dong-Hyeon; Kim, Hong-Seok; Choi, Da-Som; Choi, In-Soo; Seo, Kun-Ho (2015-05-06). "Incidence, Antibiotic Susceptibility, and Toxin Profiles of Bacillus cereus sensu lato Isolated from Korean Fermented Soybean Products". Journal of Food Science. 80 (6): M1266-70. doi:10.1111/1750-3841.12872. ISSN 0022-1147. PMID 25950845.
  23. ^ Page Module:Citation/CS1/styles.css has no content.Lee, Hak Yong; Park, Young Mi; Shin, Dong Yeop; Hwang, Hai Min; Jeong, Hanna; Jeong, Su-Ji; Yang, Hee-Jong; Ryu, Myeong Seon; Seo, Ji Won; Jeong, Do-Youn; Kim, Byeong Soo; Kim, Jae Gon (2024-03-30). "Gochujang, a traditional Korean fermented food, protects through suppressed inflammatory pathways and histological structure disruption in dextran sodium sulfate (DSS)-induced colitis mice". Heliyon. 10 (6) e27383. Bibcode:2024Heliy..1027383L. doi:10.1016/j.heliyon.2024.e27383. ISSN 2405-8440. PMC 10955233. PMID 38515681.

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