Gochujang：What is it, History, Characteristics and Benefit.

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1. What is Gochujang?

Gochujang is a fermented food by mixing soybeans and starch with powdered red pepper.

It is a food that harmonizes the sweetness of soy protein with the umami of amino acids, the spicy taste of red pepper and the salty taste of salt.

Depending on the grain used, there are glutinous rice red pepper paste, barley red pepper paste, rice-free red pepper paste, wheat red pepper paste, red bean red pepper paste, millet red pepper paste and gochujang rice cake

Among them, sticky rice and red pepper paste is the best.

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2. History.

The earliest record of the time and route of red pepper is based on the book Jibong Yuseo written by Lee Su-gwang in 1614, and it is stated that “'Mancho' (蠻椒) came from Japan and is also called 'wae mustard' . In 1760, Seongho Sasol's encyclopedia, published by his nephews, and Lee Kyu-kyung's voluminous 60-volume encyclopedia Ohjuyeonmunjangjeonsango, "Boncho" were introduced to Japan, and the period is said to be after the Imjin War.

However, the team of Dr. Dae-Young Kwon at the Korea Food Research Institute and Kyung-Ran Jeong, a senior fellow at the Central Research Institute of Korean Studies, said they found related records in documents from the early 15th century. through Gochujang records through a joint study of ancient Korean and Chinese documents. He insisted that the expression 'chojang' (椒醬) appearing in 『Hyangyakjipseongbang』 published in 1433, in the 15th year of King Sejong, and in 『Sikryochanyo』, published in the 6th year of King Sejo, in 1460, is gochujang . He said that if the red pepper were introduced during the Imjin War, it would have become famous enough throughout the country for the king to enjoy creating fermented foods in 100 years, but argued that it was impossible in the context of information exchange. at that moment. weather. In the food science community, it takes more than 200 years for a fermented food to be accidentally discovered from a single ingredient. It took at least 100 years for the red pepper to spread throughout the country and about 200 years for a storage method like kimchi or gochujang to be discovered, and it would take at least 100 years from then. However, there are currently more than 100 types of kimchi in the entire country, which makes no sense. Dr. Kwon Dae-young of the Korea Food Research Institute says that gochujang is at least 1,000 years old and that red pepper existed much earlier.

The recipe for the production of Sunchang Gochujang was first recorded in Somun Sasol (謏聞事說), written by Si-pil Lee (1657-1724), a scholar of the Joseon dynasty.

In the <Sunchang Gochujang Recipe> of <Sumunsasol> written by Lee Pyo in 1740 during the reign of King Yeongjo, the famous Gochujang method of Sunchang, a granary region, is recorded.

In 1766, in the 42nd year of King Yeongjo, a Confucian scholar Yoo Jung-rim expanded and supplemented (improved) Hong Man-seon's "Forest Economy", an agricultural book called "Jeungbo Forest Economy", which also contains a record of how to make red pepper paste

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3. Characteristics.

When ripe well, it has a deep red color, and the pungent and sweet flavors are well harmonized. In many cases, the bright red color of red pepper paste distributed on the market is due to the pigment.

The main uses are stir-fries, soups, soups and bibimbap and tteokbokki. In fact, the taste of gochujang is crucial to bibimbap, which is why the famous bibimbap restaurant makes its own gochujang with a secret method that is passed down from generation to generation. Especially if you put it in soup or soup, the soup becomes sweet.

One dish that proves this is the red pepper paste stew. Also, after a bite, there is an aftertaste in the mouth, and this aftertaste varies depending on the quality of the red pepper paste. It is a feeling that is often described as "stupid". For this reason, if you try to reduce the heat of the soup with red pepper paste during cooking, it tends to spoil the dish because it is too thick. In particular, if you want a strong, clean spicy flavor, such as Yukgaejang or Jjambbong, you should not use Gochujang.

When mixed with soybean paste, it becomes ssamjang. Also, adding vinegar is effective in strengthening the sweetness. Also, there is a red pepper stir-fry paste that is made by frying beef or nuts as a variation, and it boasts a versatility that can be used on any part of the meat. or pork ribs.

In any case, it is a seasoning with a variety of uses. It is said to have an advantage as well as a disadvantage that it has a very strong characteristic flavor, and the potency is so strong that if you add a tablespoon of red pepper paste to the soup for a drum, the flavor will completely change. . Because of this, food with gochujang does not tend to scrutinize the freshness of the ingredients, and a strange taste is covered with red pepper paste.

Since red pepper paste is a fermented food, it naturally turns dark red over time. Traditional gochujang or gochujang, which is commonly purchased on the market, contains no preservatives or is used in small amounts, so fermentation occurs naturally in the packaging container, even if it is sealed. If the color does not change even though the expiration date is approaching and the color is red, preservatives and dyes have been used. Some bulgogi restaurants use this type of red pepper paste because customers don't like it, so be careful.

However, since it is a fermented food, there are good parts for the body. Specifically, it appears to have anticancer effects and the breakdown of body fat. It is said that it is not good to eat too much at once because it contains a lot of salt. Due to the high salt content, it is not very good for hypertensive patients. The problem is that there aren't many foods that contain less red pepper paste than you think.

As the popularity of Korean food rises due to the rise of Hallyu, even this gochujang is showing signs of attracting attention. In particular, it is popular with Western chefs seeking exotic flavors, and its uses have also diversified, especially as an ingredient for homemade sauces. Also, some Western gourmets who are just starting to get used to the spicy taste are more likely to come.

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4. Benefit .

1. Vision

Gochujang contains a lot of vitamin A. Vitamin A produces a hormone called rhodopsin.

Restores and protects sight.

2. Digestion

Gochujang made by breaking down starch contains protease, which helps promote digestion. In particular, it acts as a natural digestive agent along with red pepper paste for meat that puts a lot of pressure on the stomach.

Also, as a fermented food, lactic acid bacteria and digestive enzymes support bowel function and prevent constipation by aiding bowel movements.

3. Weight management

When consumed in adequate quantity, red pepper paste stimulates the body with its pungent capsaicin, which promotes blood circulation.

When blood circulation improves, it helps control weight and the fermented enzymes in red pepper paste help burn body fat well.

4. Antioxidant action

Red pepper paste contains a large amount of 'beta-carotene', which activates the antioxidant action. It has the effect of preventing cell damage and destruction and allowing cells to regenerate.

In the end, it prevents aging and strengthens the immune system. It also has anti-cancer effects.

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5. Buy Gochujang .