Gochujang, Fermented Red Chili Paste
고추장
When chili peppers were introduced to Korea it did not take long for the Korean people to begin preserving them in dried form. Soon after, someone began adding ground dried chilies to doenjang which eventually led to gochujang.
Gochujang is now an essential ingredient in Korean cooking, and is used in a large number of Korean food items.
Gochujang labels may include the word Taeyangcho - this means the dried chilies used to make the gochujang were sun dried instead of kiln or oven dried.
Image by hannaone: Assorted brands of gochujang
