Sunchang gochujang (Korean red chili paste): The unfolding of authenticity
2016
Soon-Hee Kim | Kyung Rhan Chung | Hye-Jeong Yang | Dae Young Kwon
Background: Gochujang is one of the most frequently consumed foods by Koreans and can be used as a seasoning in kuk, banchan, or also used as a condiment itself. In this paper, we discuss the historical, literary, and geographical aspects of Sunchang gochujang, which has been acknowledged as the best quality. Methods: The history, origin, and tradition of gochujang and Sunchang gochujang were examined through literature review. Sunchang's climate and geographical characteristics were examined in order to determine their effects on the ingredients and its fermentation condition. Results: Sunchang is located in the southwest region of Korea. Its geography, with characteristic mountainous basins, provides high temperatures and humidity that is suitable for the fermentation of gochujang. In addition, distinctive seasons and temperature variance between day and night helps with growing high-quality red peppers with moderate levels of spiciness. The first reference to gochujang is found in the Hyangyak-jipsongbang (鄕藥集成方, 1433). Sunchang gochujang was enjoyed in the royal court, as described in the Ojuyeonmun-jangjeonsanko (五洲衍文長箋散稿) and Somunsaseol (謏聞事說). Sunchang gochujang was introduced as a medicinal food in the medicinal newspaper, and its recipes were recorded by royal physicians during the Chosun Dynasty. This demonstrates that Sunchang gochujang gained popularity not only for its flavor but also for its medicinal effects. Conclusion: The outstanding flavor and functional effects of Sunchang gochujang are due to the geographical characteristics that provide a congenial climate for fermentation and a great environment for growing high-quality red peppers.
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