Gochujang (Korean cuisine) : The gochujang (or kochujan, hangeul: 고추장; hanja: -醬; literally: “ sauce de pimento bitter ") is a sauce condiments korean fermented piquancy, made of pimento red, from meju (Korean: 메주, soybean paste fermented), all-purpose flour de sticky rice as well as barm de wheat. Traditionally, the dough is fermented in large jars, called jangdok (장독). Gochujang is used in several spot Korean foods, especially tteokbokki, to add a taste piquancy. Along with ganjang and doenjang, gochujang is one of the three condiments staple of Korean cuisine.
History: In the 1,2th-XNUMXth century, Koreans in the Joseon period began to prepare gochujang for their dishes. In Somun saseol and Jeungbo sallim gyeongje, two XNUMXth century works, gochujang was spelled gochojang, using the hanja 苦椒醬 and 古椒醬XNUMX. However, nowadays there is no hanja corresponding to the word gochujang.
Manufacturing: the most important ingredients are red pepper, sticky rice and soy. We add to it salt, miel, ganjang, barm de wheat, then the mixture is poured into a large jar and left to ferment for several months. The taste of gochujang depends on the quality of the ingredients and the cooking time.wandering.
Variations: Vinegar gochujang, chojang (ko) (Korean: 초장, 醋醬) is eaten especially with fish raw to sea food raw. Gochujang mixed with doenjang (a condiments de soybean fermented) gives ssamjang, which is eaten with porc wire rack and s.
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