Kochujang

Kochujang (gochujang), also called kochu chang, is a Korean fermented chilli-bean paste made from soybeans (or sometimes black beans), glutinous rice, chilli powder (gochugaru), garlic, salt and seasonings. The soybeans are first fermented into meju blocks, then combined with the other ingredients and aged for weeks to months, developing its deep red colour, pungent-sweet flavour, umami depth and preservative acidity and salinity. Used in marinades, stews (jjigae), dipping sauces and as a table condiment in Korean — and increasingly Chinese and global — cooking, it must be stored cool and handled hygienically once opened; commercial versions are pasteurised or preservative-stabilised with validated shelf lives.