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Gochujang's distinct umami flavour comes from the fermentation of soybeans, which can take anywhere from a few months to several years.
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The vibrant red colour of gochujang is derived from gochugaru, a powder made from sun-dried red chilli peppers.
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Traditionally, gochujang was fermented in large earthenware pots called onggi, which were buried in the ground to maintain a consistent temperature.
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The first written record of gochujang dates back to the 16th century, but it's believed to have been used in Korean cuisine for much longer.
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Gochujang is not just a condiment but also a key ingredient in many Korean dishes, including the popular bibimbap and tteokbokki.
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The paste's sticky consistency comes from the glutinous rice powder used in its production, which also acts as a natural preservative.
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Gochujang is considered to have health benefits due to its probiotic properties and high content of vitamins and minerals.
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In recent years, gochujang has gained international popularity, with many Western chefs incorporating it into fusion cuisine for its complex, spicy-sweet flavour profile.
Have you tried Gochujang?
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