Have you wanted to learn more about gochujang? What is its history, how it’s made, and what is it used for? Recently South of Seoul volunteers had the great privilege of helping host a Traditional Market Vendor Visit at the Songtan Market in Pyeongtaek-si. The evening included a brief lecture on the history of gochujang, a visit to a market noodle restaurant for a gochujang-making demonstration, and a gochujang sampling session. Here is what we learned.
About Gochujang
Gochujang (고추장), the vibrant red chili paste, is not just a culinary staple in Korea—it’s a symbol of the nation’s identity, culture, and culinary heritage. As one of the foundational ingredients in Korean cuisine, gochujang holds a significant place in the daily lives of Koreans and their culinary traditions. In this post, we explore its rich history, how it’s made, regional variations, cultural significance, and a traditional recipe to try at home.
What is Gochujang (고추장)?
At its essence, gochujang (고추장) is a fermented chili paste with a complex balance of spicy, sweet, and umami flavors. The sauce’s foundational ingredients generally include Korean red chili powder (gochugaru, 고춧가루), glutinous rice flour (chapssalgaru, 찹쌀가루), fermented soybean powder (meju garu, 메주가루), salt (소금), and sometimes barley malt powder (yeotgireum, 엿기름) for additional sweetness. The fermentation process lasts anywhere from 2 to 3 months, and the result is a versatile ingredient used in various dishes. Our teacher also added soju to her gochujang.
Additional Ingredients
Additional ingredients that might some add to the gochujang base later include: beef, strawberries, pears, apples, blueberries, garlic, ginger, etc. The more you learn about gochujang, the more versitile you realize it is.
The Role of Jang (장) in Korean Cuisine
Gochujang is a type of jang (장). The term Jang (장) refers to fermented sauces or pastes used in Korean cooking. Other fermented sauces include:
- Doenjang (된장): A fermented soybean paste.
- Ganjang (간장): Korean soy sauce, a byproduct of doenjang fermentation.
- Ssamjang (쌈장): A savory dipping sauce made from mixing gochujang and doenjang.
These fermented condiments have been staples in Korean kitchens for centuries, each carrying deep cultural meaning and unique flavor profiles.
Nutritional Value
When you learn the value of gochujang, you might want to add it to a lot more food. Through the fermentation process, Jang (장) not only develops in flavor but also in nutritional value. These types of jang are rich in probiotics and antioxidants produced during the fermentation process.
The History and Origins of Gochujang (고추장)
The origins of gochujang can be traced back to the Joseon Dynasty (1392–1897), although the chili peppers (고추) themselves were only introduced to Korea in the late 16th century, likely through Portuguese traders via Japan. Before that, early Korean sauces were based on fermented grains and beans, like meju (메주), the base for both doenjang (된장) and ganjang (간장).
Gochujang and the Japanese Occupation
During the Japanese occupation (1910–1945), traditional Korean foods like gochujang and kimchi became symbols of resistance. Throughout this time period, the Japanese planted red peppers across Korea because they considered them poison, but Koreans loved the spicy peppers and used them in everything instead of rejecting them. Therefore, oral tradition says that gochujang helped preserve Korean cultural identity during a time of intense cultural suppression, and they remain vital symbols of Korean pride today.
Gochujang as a Cultural Symbol
Much like kimchi (김치), gochujang is more than just food; it’s a representation of Korean identity. Families often pass down their own gochujang recipes from generation to generation, and making this paste at home was a communal activity, particularly in rural areas. Large earthenware pots, known as onggi (옹기), were traditionally used to ferment gochujang, keeping it for years at a time.
Gochujang’s Regional Variations (고추장의 지역별 차이)
Different regions in Korea have their own unique versions of gochujang, with variations in sweetness, spice level, and fermentation methods. For example:
- Jeolla-do (전라도): Known for spicier, more robust gochujang.
- Gyeongsang-do (경상도): Typically produces a sweeter version, with more rice syrup (조청).
- Gangwon-do (강원도): Gochujang here tends to be earthy, less sweet, and has a stronger fermented flavor.
- Jeju-do (제주도): Known for a milder, sweeter gochujang, reflective of the local climate and ingredients.
These regional differences reflect the diverse agricultural practices and local preferences throughout Korea. As you learn about gochujang and try more varities, you will likely find regions of gochujang that your prefer. For example, some South of Seoul volunteers prefer the rich earthy flavors of gochujang from Gangwon-do.
Modern Uses of Gochujang (고추장의 현대적인 사용법)
Today, gochujang is a global culinary sensation, thanks to the rise of Korean cuisine and the Hallyu (한류), or Korean Wave. It’s commonly used in traditional dishes like bibimbap (비빔밥), tteokbokki (떡볶이), and bulgogi (불고기), but it’s also finding its way into fusion cuisine, from gochujang-marinated chicken to gochujang-infused barbecue sauces and even baked goods.
Non-Traditional Uses
Gochujang’s versatility makes it perfect for modern, non-traditional dishes. You’ll see it used in:
- Gochujang mac and cheese (고추장 맥앤치즈)
- Gochujang chicken wings (고추장 치킨윙)
- Fruit kimchi (과일 김치)
- Gochujang cookies (고추장 쿠키)
These dishes blend the traditional flavors of gochujang with creative, contemporary culinary techniques. The more you learn about gochujang, the more uses you may find for it in your own life.
Traditional Gochujang Recipe (고추장 만드는 법)
Want to make your own gochujang at home? Don’t need enough to feed a whole Korean family for a year? Here’s a traditional recipe you can try that’s been reduced down to an amount you can fit in your fridge.
Ingredients (재료):
- 2 cups glutinous rice flour (chapssalgaru, 찹쌀가루)
- 5 cups water (물)
- 1 cup fermented soybean powder (meju garu, 메주가루)
- 1 cup Korean red chili powder (gochugaru, 고춧가루)
- 1 cup barley malt powder (yeotgireum, 엿기름) (optional for sweetness)
- 1 cup salt (소금)
- 2 cups rice syrup or malt syrup (jocheong, 조청)
- 1 tablespoon fermentation starter (nuruk, 누룩) (optional for quicker fermentation)
Instructions (만드는 법):
- Prepare the Glutinous Rice Base:
In a large pot, mix the glutinous rice flour with 5 cups of water. Stir well to dissolve the flour completely. Cook over medium heat, stirring constantly to prevent clumping, until the mixture thickens into a paste (similar to a porridge consistency). This usually takes about 10-15 minutes. Remove from heat and let it cool to room temperature. - Mix the Ingredients:
Once the rice paste has cooled, add the fermented soybean powder (meju garu), red chili powder (gochugaru), barley malt powder (if using), and salt. Mix thoroughly until all ingredients are well combined. Add the rice syrup (or malt syrup) and stir until the mixture is smooth and well incorporated. - Fermentation Process:
Transfer the mixture into an earthenware jar (onggi) or a non-reactive container like a glass jar. Press down the mixture to remove air pockets and create a flat surface. Cover the top of the mixture with a layer of plastic wrap or parchment paper, then place a lid on the jar. - Ferment:
Store the jar in a cool, dark place, ideally between 15-20°C (59-68°F), for at least 2-3 months. During this time, the paste will ferment and develop its rich flavors. The fermentation process can take longer depending on the temperature and your preference for flavor development. If mold forms on the surface, simply scrape it off. - Final Storage:
After fermentation, transfer the gochujang to smaller containers and store it in the refrigerator. Properly fermented gochujang can last for months, even years if you avoid cross-contamination.
Notes (참고 사항):
- The longer you ferment gochujang, the deeper and more complex the flavor will become.
- You can adjust the amount of chili powder and syrup to match your desired level of sweetness or spiciness.
- Homemade gochujang offers a richer, more personalized flavor compared to commercially produced varieties.
Gochjunang Sampling
Now that you know more about gochujang, we recommend doing what we did with the market and conducting a blind gochujang sampling event. Grab some friends or co-workers and find different brands of gochujang or different sauces that include gochujang and taste them with fruits and vegetables.
We taste-tested homemade gochujang, store-brand gochujang, apple gochujang, beef gochujang, samjang, and a few others. We tried them with carrots, apples, and cucumbers. Everyone thought that it would be hard to all the sauces but we ended up gobbling them all up.
Conclusion: Gochujang, More Than a Paste
Gochujang (고추장) is more than a condiment—it’s a cultural icon, a symbol of Korean identity, and a testament to the art of fermentation. Whether you’re making it at home or using store-bought gochujang, this spicy-sweet paste has a versatility that can transform any dish, from traditional Korean favorites to modern fusion creations.
Ready to give this time-honored recipe a try? Start fermenting your own gochujang and connect with a tradition that’s been passed down through generations.
Traditional Market Events
Make time to visit learn about gochujang and other ingredients at traditional markets and attend their events when possible. Learning about Korean food through stories and experiences is the best way to make it part of life.
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