GOCHUJANG

Wide range of use

Can be used easily in a wide dish, such as, in stews or for braising, or added in sauces and dressings for marinating food.

Overview

・Representative condiment from the Korean Peninsula. It is made of grains, such as, sticky rice, meju (crushed boiled soy beans that are then fermented with koji), soy sauce and red chilli.
・Unique flavor derived from the sweetness of fermented starch and the spiciness of the red chilli.

Major area of production:

Korean Peninsula

Nutrients:

Protein, amino acids, vitamins and minerals

Effect on health and beauty:

Appetite stimulation