Английская Википедия:Gochujang
Шаблон:Short description Шаблон:Italic title Шаблон:Infobox food Шаблон:Infobox Korean name Шаблон:Korean cuisine
Gochujang (Шаблон:Korean; Шаблон:IPA-koШаблон:Efn) or red chili paste[1] is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.[2] Traditionally, it would be naturally fermented over years in jangdok (earthenware) on an elevated stone platform called jangdokdae in the backyard.
The Sunchang Gochujang Festival is held annually in Gochujang Village in Sunchang County, North Jeolla Province, South Korea.[3][4]
History
It has commonly been assumed that spicy Шаблон:Transliteration (Шаблон:Korean) varieties were made using black peppers and Шаблон:Transliteration (Japanese pepper) before the introduction of chili peppers.Шаблон:Citation needed Shiyi xinjian (Шаблон:Lang), a mid-9th century Chinese document, recorded the Korean pepper paste as Шаблон:Lang (Шаблон:Literal translation). The second-oldest documentation of pepper paste is found in the 1433 Korean book Collected Prescriptions of Native Korean Medicines.[5] Pepper paste is again mentioned in a 1445 medical encyclopedia named Compendia of Medical Prescriptions.[6]
Chili peppers, which originated in the Americas, were introduced to East Asia by Portuguese traders in the early 16th century.[7][8][9] The first mention of chili pepper in Korea is found in Collected Essays of Jibong, an encyclopedia published in 1614.[10][11] Farm Management, a book from ca. 1700, discussed the cultivation methods of chili peppers.[12]
In the 18th-century books, Somun saseol (Шаблон:Korean) and Revised and Augmented Farm Management, gochujang is written as Шаблон:Transliteration, using hanja characters Шаблон:Lang and Шаблон:Lang.[13][14] It is also mentioned that Sunchang County was renowned for its gochujang production.[13] China and Japan, the countries with which Korea has historically shared the most culture and trade, do not include gochujang in their traditional cuisines.Шаблон:Cn
Historical recipes
Gochujang ingredients reported in Jeungbo sallim gyeongje were Шаблон:Convert of powdered and sieved meju (fermented soybeans), Шаблон:Convert of chili powder, and Шаблон:Convert of glutinous rice flour, as well as soup soy sauce for adjusting the consistency.[14] The gochujang recipe in Gyuhap chongseo, an 1809 cookbook, uses powdered meju made from Шаблон:Convert of soybeans and Шаблон:Convert of glutinous rice, then adding Шаблон:Convert of chili powder and bap made from Шаблон:Convert of glutinous rice.[15]
Ingredients
Gochujang's primary ingredients are red chili powder (Шаблон:Korean), glutinous rice powder, powdered fermented soybeans, and salt. Korean chili peppers, of the species Capsicum annuum, are spicy yet sweet making them ideal for gochujang production.
Other recipes use glutinous rice (Шаблон:Korean), normal short-grain rice (Шаблон:Korean), or barley. Less common additions include whole wheat kernels, jujubes, pumpkin, and sweet potato. A small amount of sweetener, such as sugar, syrup, or honey, is also sometimes added. The finished product is a dark, reddish paste with a rich, piquant flavor.
The making of gochujang at home began tapering off when commercial production came into the mass market in the early 1970s. Now, most Koreans purchase gochujang at grocery stores or markets. It is still used extensively in Korean cooking to flavor stews (jjigae), such as in gochujang jjigae; to marinate meat, such as in gochujang bulgogi; and as a condiment for naengmyeon and bibimbap.
Gochujang is also used as a base for making other condiments, such as chogochujang (Шаблон:Korean) and ssamjang (Шаблон:Korean). Chogochujang is a variant of gochujang made by adding vinegar and other seasonings, such as sugar and sesame seeds. It is usually used as a sauce for hoe and hoedeopbap. Similarly, ssamjang is a mixture of mainly gochujang and doenjang, with chopped onions and other spicy seasonings, and it is popular with sangchussam (Шаблон:Korean).
Gochujang hot-taste unit
Gochujang hot-taste unit (GHU) is a unit of measurement for the pungency (spicy heat) of gochujang, based on the gas chromatography and the high-performance liquid chromatography of capsaicin and dihydrocapsaicin concentrations.[16]
Gochujang products are assigned to one of the five levels of spiciness: Mild, Slight Hot, Medium Hot, Very Hot, and Extreme Hot.[16]
| Extreme Hot | > 100 |
| Very Hot | 75–100 |
| Medium Hot | 45–75 |
| Slight Hot | 30–45 |
| Mild | < 30 |
Uses
Gochujang is used in various dishes such as bibimbap and tteokbokki, and in salads, stews, soups, and marinated meat dishes.[17] Gochujang may make dishes spicier (depending on the capsaicin in the base chili), but also can make dishes sweeter and smokier.
Further reading
See also
- Doenjang
- Ssamjang
- Chili pepper paste
- Biber salçası
- Filfel chuma
- Harissa
- Jeow bong
- Doubanjiang
- Sambal
- Sriracha
- Yuzukoshō
- Zhug
- Fermented bean paste
- Ají (sauce)
Notes
References
- ↑ Шаблон:Cite web
- ↑ Шаблон:Cite web
- ↑ Шаблон:Cite web
- ↑ Шаблон:Cite web
- ↑ Шаблон:Cite journal
- ↑ Шаблон:Cite journal
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite news
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite wikisource
- ↑ Шаблон:Cite book
- ↑ 13,0 13,1 Шаблон:Cite bookШаблон:Dead link
- ↑ 14,0 14,1 Шаблон:Cite book
- ↑ Шаблон:Cite book
- ↑ 16,0 16,1 Шаблон:Cite web
- ↑ Шаблон:Cite web
