Gochujang
Gochujang
Gochujang (pronunciation: goh-choo-jang) is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The flavor profile of Gochujang is a complex blend of spicy, sweet, and umami, making it a versatile ingredient in various dishes.
Etymology
The term "Gochujang" comes from the Korean words "gochu" (고추), meaning chili pepper, and "jang" (장), meaning sauce or paste. The combination of these words forms "Gochujang", which can be translated as "chili pepper paste".
Related Terms
- Fermentation: The process by which Gochujang is made. It involves the breakdown of organic substances by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.
- Chili Powder: A key ingredient in Gochujang, it gives the paste its characteristic spicy flavor.
- Glutinous Rice: Also known as sticky rice, it is used in the production of Gochujang to give it a sticky, thick consistency.
- Meju: A type of fermented soybean product used in Korean cuisine, it is a key ingredient in Gochujang.
- Umami: One of the five basic tastes, it is described as savory and is characteristic of broths and cooked meats. Gochujang has a strong umami flavor due to its fermented ingredients.
External links
- Medical encyclopedia article on Gochujang
- Wikipedia's article - Gochujang
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