Search title

  • About Hot Pepper paste
  • History of Hot Pepper paste
  • About Hot Pepper Paste
  • Hot pepper paste(korean name : gochujang) is a unique Korean food boasting of an excellent harmony in nutrition, taste and color. Its savory taste and rich protein come from soybeans, the primary ingredient, its sweet taste from carbohydrate contained in glutinous rice, ordinary rice or barley, which is also a major ingredient, its hot taste and red color from powdered hot pepper, and its salty taste from soybean sauce and salt.
  • About Hot Pepper Paste About Hot Pepper Paste   Hot pepper was first introduced to Korea in the middle of the Joseon Dynasty. as hot pepper farming became common across Korea, Korean people began to make hot pepper paste. They already had the skill to process soybeans into soybean paste.
  • Korean people applied this food processing technology to making hot pepper paste. Indeed, hot pepper paste was a fusion food at that time because it combined the soybean processing technology with hot pepper which was a new food ingredient.
  • While western dressing sauces are added to vegetables, Korean hot pepper paste is used more widely (in stews and sauces, as well as in vegetables).
    Hot pepper paste has a short history, but it has gone through many changes. Its use keeps being broadened as new recipes are developed to meet the tastes of modern people who prefer unique and spicy flavors.
  • Traditional HotPepper Paste
  • 1. Glutinous Rice Hot Pepper Paste
  • Mix glutinous rice flour, the primary ingredient, with malt syrup, fermented soybean powder and hot pepper powder, and season the mixture with salt. In some cases, glutinous rice flour is steamed and mixed with fermented soybean powder, hot pepper powder and salt. Malt syrup is not used. This hot pepper paste is lustrous and soft, so it ranks top among hot pepper pastes. Usually, it is used in making Chogochujang (a sour and sweet hot pepper paste sauce) or to give attractive hue to food.
  • 2. Hot Pepper Paste (Wheat Flour)
  • This is the most common hot pepper paste. Mix wheat flour with malt syrup, and boil the mixture until it becomes yellowish and clear. add fermented soybean powder, hot pepper powder and salt. This type of hot pepper paste is used in seasoning stews and vegetables and in making pickles.
  • 3. Barley Hot Pepper Paste
  • This type of hot pepper paste is common in Chungcheong-do. Grind and pound barley, and ferment it in a room. Mix it with hot pepper powder, fermented soybean powder and salt. Malt syrup is not used. This paste is used as a Ssamjang sauce in the summer.
  • 4. Kaoliang Hot Pepper
  • Paste Boil kaoliang flour in brine into mash, and add fermented soybean powder, malt syrup and hot pepper powder. Season this mixture with salt.
  • 5. Red Bean Hot Pepper Paste
  • Steam rice flour. Boil soybeans and red beans completely and mash them to make dough. Mix steamed rice flour, mashed soybeans and red beans with hot pepper powder.
  • 6. Sweet Potato Hot Pepper Paste
  • This is made from sweet potatoes in Macheon of Gyeongsang-do, where fire-field farmers live.
  • 7. Garlic Hot Pepper Paste
  • This is made in the season when garlic is harvested. Mix powdered glutinous rice, crushed garlic and fermented soybean powder with hot pepper powder.
  • 8. Jujube and Glutinous Rice Hot Pepper Paste
  • This is made from the mixture of jujubes, powdered glutinous rice, fermented soybean powder and hot pepper powder.
  • 9. Coarse Soybean Flour Hot Pepper Paste
  • This is made by mixing coarse soybean flour left over in the sieve, barley flour and fermented soybean powder with hot pepper powder. This paste is usually used for stews, and tastes sour and sweet.
  • 10. Yak Hot Pepper Paste
  • also called "Yeokkojang", this type of paste is common in Jinju and Jeonju. It is made by adding starch syrup, brown sugar and boiled starch syrup to hot pepper paste to make the paste lustrous. It is used as sauce for sliced raw beef or for bibimbap (boiled rice with meat and vegetables).
  • Improved Hot Pepper Paste
  • 1. Ginseng Hot Pepper Paste
  • Mixing ginseng powder with hot pepper paste adds the taste and flavor of ginseng to the paste. This paste also has the taste of peanuts. It is a highly nutritious paste.
  • 2. Pumpkin Seed Hot Pepper Paste
  • Thanks to the use of pumpkin seeds, this paste is quite tasty and nutritious to be functional.
  • 3. apple Hot Pepper Paste
  • This paste can reduce the salty and spicy taste of traditional hot pepper paste. It also has a plain and sour taste to appeal to the palate of young people. It has minerals from apples. In particular, the apple acid contained in apples heals inflammation of inner organs and removes impurities from the body.
  • 4. Peach Hot Pepper Paste
  • Make a concentrated peach solution from low-grade peaches that are harvested after peak harvest season or damaged by natural disasters. Use the solution in making hot pepper paste. It can help make up for financial losses of farmers. It is tasty and has flavor and rich nutrition as well.
  • 5. Fruit Juice Hot Pepper Paste
  • Malt is used as an enzyme saccharifying hot pepper paste. This paste uses fruit juice that meet the taste of consumers, instead of malt. The fruit juice reduces the duration of saccharifying and adds fruit minerals and flavors to hot pepper paste.
  • 6. Embryo Bud (of Rice) Hot Pepper Paste
  • This is made by using embryo buds of rice that contain more vitamins, minerals and other special nutrients than common starch flour, such as glutinous rice flour, ordinary rice flour and wheat flour
  • Effect
  • Hot pepper paste boasts of a long history and tradition. Its effects are as outstanding as any traditional foods of other countries. It has been scientifically proven that it has as many nutrients as soybean sauce and soybean paste. It contains protein, fat, vitamin B2, vitamin C, carotene and many other nutrients that are good to health.
  • Hot pepper paste contains less protein than other soybean-processed foods, but it still is a protein source. It is a fermented and preserved food, and used for seasoning and flavoring. In particular, Hot pepper paste stimulates digesting thanks to amylase and protease gained from fermented soybean powder.

    Limes extracted from hot pepper powder hinder aflatoxin B from causing mutations. Hot pepper powder makes the stomach b and helps blood circulation by stimulating the skin. However, vitamins in hot peppers are lost in the process of making Hot pepper paste, so adding hot pepper powder is recommended when hot pepper paste is used in cooking.

    Micro-organisms such as pediococcus, halopgillus, lactobacillus and delbruekii purify the intestines. according to studies, capsaicin, the substance that produces hot taste in hot peppers, calms down the stomach when it is taken in an appropriate amount. It induces perspiration to expedite excretion of waste material from the body. Capsaicin is also good at preventing and healing diseases, including cold.

    a recent study reported that Hot pepper paste is good at preventing obesity. according to this study, capsaicin helps reduce accumulated fat. The study also found that fermented soybean powder or substances produced while the paste is matured burn out fat. a diet using hot pepper powder is very popular in Japan these days. Indeed, Hot pepper paste contains protein, fat, vitamin B2, vitamin C, and many other nutrients that are good to health.
  •  
  • More info about Hot Pepper Paste can be found at http://www.koreasauce.or.kr/eng/hotppst/index.html