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- History of Hot Pepper Paste
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Hot pepper paste was introduced to our diet later than soybean paste and soybean sauce. Solely developed by Korean people, Hot pepper paste is one of the native Korean flavoring seasonings. Before hot peppers were introduced to Korea, Chojang, a sauce used to produce hot taste, was made from sancho (Chinese pepper), choncho and hocho (black pepper). - After hot peppers were introduced, however, hot pepper paste replaced Chojang in producing hot taste.
- Hot pepper paste is a traditional Korean food, developed in Korea after hot peppers were introduced to Korea in the 16th century. As hot pepper farming became common in Korea, hot pepper paste was made by adding the hot taste to the mixture of existing soybean paste and soybean sauce. Hot pepper paste satisfies the appetite of Korean people who live on vegetables rather than on meat, so many kinds of hot pepper paste have been developed.
Thanks to the wisdom of Korean ancestors, ways to make Hot pepper paste have continuously been developed. Its primary ingredients are fermented soybean powder and hot pepper powder. They are mixed with glutinous rice to make "glutinous rice hot pepper paste", with ordinary rice to make "regular rice hot pepper paste", with kaoliang to make "kaoliang hot pepper paste", with barley to make "barley hot pepper paste", with wheat to make "wheat hot pepper paste", and with red beans to make "red bean hot pepper paste".
