Gochujang Sauce
Gochujang Sauce Record from Hot Sauce Survey
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Images Sourced from the Gochujang Wikipedia Record.
| Ingredient Name | Gochujang Sauce |
|---|---|
| Ingredient Type | Spice Sauce |
| Wikipedia Summary | Gochujang (, from Korean: 고추장; 苦椒醬; gochu-jang, [ko.tɕʰu.dʑaŋ]) or red chili paste is a savory, sweet, and spicy fermented condiment, popular in Korean cooking. It is made from chili powder, glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. It is also mentioned that Sunchang was renowned for its gochujang production.Gochujang ingredients reported in Jeungbo sallim gyeongje were 18 L (19 U.S. qt) of powdered and sieved meju (fermented soybeans), 540 mL (0.57 US qt) of chili powder, and 1.8 L (1.9 U.S. qt) of glutinous rice flour, as well as soup soy sauce for adjusting the consistency. 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. Similarly, ssamjang is a mixture of mainly gochujang and doenjang, with chopped onions and other spicy seasonings, and it is popular with sangchussam (Korean: 상추쌈). |
| Wikipedia Link | WikiPedia Link |
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| Recipes Using This (1) | |
| Manufacturers Using This (1) | |
| Ingredients Used With This Ingredient (6) | |
| Peppers Used With This Ingredient (1) | |
| Date Added | 1 Year, 2 Months Ago |
| Date Last Updated | 7 Months, 2 Weeks Ago |
| Contributor | HotSauceSurvey |
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