Gochujang (Korean red pepper paste)
A Korean ethnic sauce, its role and history
Bibliographic Data
| ID | 5217895 |
|---|---|
| Authors | Dae Young Kwon (0009-0001-7566-2995, Korea Food Research Institute, corresponding author), Kyung Rhan Chung (Academy of Korean Studies), Hye-Jeong Yang, Hye‐Jeong Yang (Korea Food Research Institute), Dai-Ja Jang (Korea Food Research Institute) |
| Year | 2015 |
| Volume | 2 |
| Issue | 1 |
| Pages | 29-35 |
| Publication date | 2015-03-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Journal of Ethnic Foods (JOURNAL) |
| Journal identifiers | ISSN: 2352-6181 • E-ISSN: 2352-619X |
| Publisher | Springer Science and Business Media LLC (PUBLISHER) |
| DOI | 10.1016/j.jef.2015.02.006 |
| OpenAlex | W1989764752 |
| Language | EN |
| Citations received | 16 |
| References cited | 5 |
Gochujang (Korean fermented red pepper sauce, also written in Kochujang), along with kimchi, is an age-old ethnic food made with Korea's representative ingredient, red pepper. A typical Korean meal (Bapsang) is composed of rice (Bap), from which calories are derived, soup (Kuk), which helps in the chewing and digesting of the rice, and side dishes (Banchan), which provide additional nutrition and flavor. To add even more variety to the taste, seasoning (Jang, Yangnyum) is added. Gochujang has become the most fundamental of these kinds of food in Korea over thousands of years, functioning to make add flavor to rice taste better while aiding the digestive system. Gochujang also serves as a simple seasoning when making dishes such as braised spicy chicken, and provide additional nutrients. According to age-old documents, the development process used to manufacture Gochujang requires the basic ingredients of Meju (block made with cooked soy bean) powder, rice or glutinous rice flour, and red pepper powder. Sunchang Gochujang is one variety known for its great taste that was often consumed by kings during the Chosun dynasty. The basic method for making Gochujang in the present is almost the same as it was in the past. Gochujangis not just used to season food; it is also known for its nutritional value For example, it is widely accepted among Koreans that when a person has a weak stomach (due to the poor functionality of the stomach and spleen), and cannot digest food well., Gochujang can be eaten alleviates the symptoms. Recently many studies have been done to prove the medical functions of Gochujang scientifically. Due improvements in science and technology in the area of biology, it has also been discovered that Gochujang has the ability to prevent obesity and diabetes
Flavor · Ingredient · Pepper · Raw material · Recipe · Seasoning · Taste · Chemistry · Food Quality and Safety Studies · GABA and Rice Research · Phytoestrogen effects and research · Food Science
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| Unique citing works | 16 |
|---|---|
| Citations per year | 1,45 |
| Citation span | 2015 - 2025 (11) |
| Citation velocity | recent |
| Highly cited | No |
| Citation types | Neutral: 15 |