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Gochujang (Hot
Pepper Past)
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 Gochujang (hot pepper paste) is a unique mix of hot, sweet, salty, savory, and sour
tastes. It has been only 200 years since hot peppers have become
widely used throughout Korea. However, gochujang has become one of Korea's most common and popular
fermented foods in this short period of time.
Gochujang is more than a mere seasoning, it has a unique hot
taste that no other seasoning can imitate. This hot taste
improves appetite and
leaves a refreshing taste at the end which creates a
psychological effect that fits perfectly with the common
habitude of Koreans. |
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History |
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It is believed that gochujang (hot pepper paste) was first used
in Korea the late 1700s. According to the 'Jung-bo-sal-lim-kyung-jae'
(1765), gochujang was made by adding powdered red peppers
and glutinous rice powder to soy bean paste, and aging this
paste under the sun. This recipe is similar to the recipe used
today to make gochujang. |
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Functions and Benefits of Gochujang |
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Hot pepper paste boasts of a long history and tradition. Its
effects are as outstanding as any traditional foods of other
countries. It has been scientifically proven that it has as many
nutrients as soybean sauce and soybean paste. It contains
protein, fat, vitamin B2, vitamin C, carotene and many other
nutrients that are good to health.
Hot pepper paste contains less protein than other
soybean-processed foods, but it still is a protein source. It is
a fermented and preserved food, and used for seasoning and
flavoring. In particular, Hot pepper paste stimulates digesting
thanks to amylase and protease gained from fermented soybean
powder.
Limes extracted from hot pepper powder hinder aflatoxin B from
causing mutations. Hot pepper powder makes the stomach strong
and helps blood circulation by stimulating the skin. However,
vitamins in hot peppers are lost in the process of making Hot
pepper paste, so adding hot pepper powder is recommended when
hot pepper paste is used in cooking.
Micro-organisms such as pediococcus, halopgillus, lactobacillus
and delbruekii purify the intestines. According to studies,
capsaicin, the substance that produces hot taste in hot peppers,
calms down the stomach when it is taken in an appropriate
amount. It induces perspiration to expedite excretion of waste
material from the body. Capsaicin is also good at preventing and
healing diseases, including cold.
A recent study reported that Hot pepper paste is good at
preventing obesity. According to this study, capsaicin helps
reduce accumulated fat. The study also found that fermented
soybean powder or substances produced while the paste is matured
burn out fat. A diet using hot pepper powder is very popular in
Japan these days.
Indeed, Hot pepper paste contains protein, fat, vitamin B2,
vitamin C, and many other nutrients that are good to health. |
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Capsaicin |
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This is the component that give gochujang (hot pepper paste) its
hot taste. 0.001~ 0.002 % of gochujang is
made of this component. In appropriate amounts, capsaicin can
keep the body warm, sterilize digestive organs, and improve ones appetite. It also enhances the decomposition of fat and
prevents obesity in the process. This is the reason why
gochujang has recently become popular among
young Japanese women. |
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Types of Gochujang |
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Gochujang is a unique mix of hot, sweet, salty, savory, and sour
tastes. It has been only 200 years since hot peppers have become
widely used throughout Korea. However, gochujang has become one
of Korea's most common and popular fermented foods in this short
period of time. Gochujang is more than a mere seasoning,
it has a unique hot taste that no other seasoning can imitate.
This hot taste improves appetite and leaves a refreshing taste
at the end which creates a psychological effect that fits
perfectly with the common habitude of Koreans.
Different types of gochujang are made by adding different
ingredients in the production process. The most common variation
of gochujang is made by mixing grains in the production process.
Some other variations that are made in certain parts of Korea
involve adding pumpkins or fruits.
The most common types of gochujang are listed below.
-Glutinous rice gochujang
made by mixing glutinous rice powder with powdered fermented
soybeans and powdered red peppers, which are the basic
ingredients of gochujang.
-Nonglutinous rice gochujang
made by adding no glutinous rice.
-Kaoliang gochujang
made by adding kaoliang¡.
-Barley gochujang
made by adding barley.
-Wheat gochujang
made by adding wheat.
-Red-bean gochujang
made by adding red-beans.
Some other types of gochujang (hot pepper paste) include coarse
flour gochujang (hot pepper paste) made by adding coarsely
powdered red peppers to the leftover flour of powdered fermented
soybeans and scorched rice gochujang (hot pepper paste) made
with gochujang (hot pepper paste) and scorched rice. |
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