Gochujang 고추장 (Hot Pepper Past) - 2

Types of Gochujang

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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