Characteristics of Gochujang

Gochujang features its balanced taste with all spicy, umami and sour taste. Despite it had not been relatively long (appx. 200 years) since red pepper was introduced in Korean peninsula, Gochujang now is a centerpiece of Korean cuisine. This is largely due to the spiciness of Gochujang, which other Jangs do not have. The taste is not only appetizing but rounds light, which matches greatly with other Korean foods. Varieties of Gochujang There are many varieties of Gochujang, and they differ by what it is added with. The most famous among them is the one added with grains, and also, albeit rarely, the ones added with pumpkins or fruits are seen in different regions. To list some of them, there are plum, glutinous rice, plain rice, sorghum, barley, flour, red beans, dried daikons, and roasted rice.