Description

Gochujang is a traditional Korean fermented chili paste used as a seasoning and cooking base, produced through long fermentation of grains and soy with chili.

Fermentation process

  • Grains cooked and mixed with fermented soybean blocks (meju) or koji-style starters
  • Chili and salt added
  • Fermented for months in earthenware jars with seasonal temperature cycling

Reported microbiology (examples)

  • Molds: Aspergillus spp. (starter-dependent)
  • LAB and yeasts contribute during long fermentation

Functional relevance

  • Development of complex flavor and umami compounds
  • Natural preservation through salt and acidity

References

(To be added)