1700, discussed the cultivation methods of chili peppers. The first mention of chili pepper in Korea is found in Collected Essays of Jibong, an encyclopedia published in 1614. Ĭhili peppers, which originated in the Americas, were introduced to East Asia by Portuguese traders in the early 16th century. Pepper paste is again mentioned in a 1445 medical encyclopedia named Compendia of Medical Prescriptions. The second-oldest documentation of pepper paste is found in the 1433 Korean book Collected Prescriptions of Native Korean Medicines. Shiyi xinjian ( 食醫心鑑), a mid-9th century Chinese document, recorded the Korean pepper paste as 侯椒醬 ( lit. It has commonly been assumed that spicy jang ( 장 侯椒醬) varieties were made using black peppers and chopi before the introduction of chili peppers. The Sunchang Gochujang Festival is held annually in Gochujang Village in Sunchang County, North Jeolla Province, South Korea. Traditionally, it has been naturally fermented over years in jangdok (earthenware) on an elevated stone platform, called jangdokdae, in the backyard. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. ![]() ![]() It is made from gochu-garu (chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum ( barley malt powder), and salt. Gochujang ( / ˈ k ɔː tʃ uː dʒ æ ŋ/) or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking.
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