Gochujang | condiment | soybean and chilli | Korea

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Reviewed By

Sue Dyson and Roger McShane

Gochujang is a widely-used Korean condiment with a thich paste-like consistency made from fermented soybeans, glutinous rice powder and red chilli powder mixed with salt. It is fermented in large clay vessels in the open air exposed to sunllight. It is the fermentation process that intensifies the flavours and produces the compelling umami quality of the sauce.
It is one of three key traditional condiments used in almost all Korean dishes namely Gochujang, Doenjang and Ganjang (the Korean version of soy sauce).

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