With the addition of new ingredients, such as red pepper, to the unique culture of Korean fermented sauce, Gochujang has attracted the taste of the world and also Koreans. Pepper is native to South America and was imported to Korea through China and became a representative food ingredient of Korean food. Kimchi would even have been impossible without pepper. Gochujang, which was created by combining chrysanthemum culture, is prized as an essential staple for various dishes ranging from hot stews to bibimbap.