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Gochujang
''Gochujang''〔Gochujang is also romanized as ''gochoojang'', ''gochuzang'', ''gochoozang'', or simply "hot bean paste".〕 ((朝鮮語:고추장), Koryo-mar:кочхицай/кочхидян (regional)) is a savory, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called ''jangdokdae'' (장독대) in the backyard. Its HS code is 2103.90.1030. It can be used with many different things.
==History==
''Gochujang'' (hot pepper paste) is believed to have been first used in Korea in the late 18th century, after 16th century trade with Europe, Japan, China, and the Ryukyu Islands introduced chili peppers and fermented soy paste to the region.〔(Quantum leap of kimchi )〕 According to the ''Jungbo Sallim gyeongje'' (증보산림경제, 1765), ''gochujang'' was made by adding powdered red chili peppers and glutinous rice powder to soybean paste, and aging this paste under the sun. This recipe is similar to the recipe used today to make ''gochujang''.〔(Common Gochujang Recipe )〕
Sunchang County is famous for its ''gochujang''.〔(【引用サイトリンク】url=http://www.visitkorea.or.kr/enu/SI/SI_EN_3_1_1_1.jsp?cid=825147 )〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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