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Topic: Gochujang

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	Korean Food and Health - Korean Hot Papper Paste
		Gochujang (hot pepper paste) is a unique mix of hot, sweet, salty, savory, and sour tastes.
		Gochujang is more than a mere seasoning, it has a unique hot taste that no other seasoning can imitate.
		According to the 'Jung-bo-sal-lim-kyung-jae' (1765), gochujang was made by adding powdered red peppers and glutinous rice powder to soy bean paste, and aging this paste under the sun.
	www.koreanrestaurantguide.com /health/health_gochu.htm (729 words)

	Welcome To Korea Now !!!-Society & The Arts (Site not responding. Last check: 2007-11-03)
		Sunchang gochujang, considered the best in the country, is said to owe its subtle aroma and savory taste to the region's exceptionally clean natural environment, as well as its time-honored recipes.
		Gochujang, the at once fiery and sweet stuff, which is such an indispensable part of Korean cooking, has made this county of just 33,000 people a popular tourist destination, as well as making a substantial contribution to the region's economy.
		The gochujang mixture, according to the Sunchang way, should be left to ferment naturally in earthen jars for at least six months before it is ready for consumption.
	kn.koreaherald.co.kr /SITE/data/html_dir/2002/05/18/200205180024.asp (1073 words)

	18F-3 Changes in rutin and quercetin of buckwheat gochujang during fermentation (Site not responding. Last check: 2007-11-03)
		Gochujang samples were made from red pepper powder, buckwheat flour, polished wheat, salt, and wheat flour koji cultured with Aspergillus oryzae.
		Rutin and quercetin contents of buckwheat gochujang containing 25% of buckwheat flour were changed from 16.1 and 14.1 ppm to 0.0 and 28.7 ppm, respectively, at the 20th day of aging.
		The optimal aging time of fermented buckwheat gochujang to obtain maximal quercetin content was 20 days; however, the existence of red pepper powder was not significantly effective on changes in rutin and quercetin of buckwheat gochujang.
	ift.confex.com /ift/2005/techprogram/paper_28464.htm (291 words)

	Gochujang - Encyclopedia, History, Geography and Biography
		Gochujang is a Korean condiment made from glutinous rice powder mixed with powdered fermented soybeans and powdered red peppers.
		It is like a mixture of miso and chilli powder.
		This page was last modified 05:14, 8 Jun 2005.
	www.arikah.com /encyclopedia/Gochujang (110 words)

	www.bodynbrain.com
		With Bibimbap, cooked and uncooked vegetables are placed on top of rice along with a sauce called Gochujang, which are then mixed together and eaten.
		They are “foods of harmony,” which taste right only if they contain neither too much nor too little of the proper ingredients, so that no one ingredient ruins the flavor of any other.
		Place one cup of steamed rice and a scoop of each of the vegetables and seaweed in each of 6 large serving bowls.
	www.bodynbrain.com /01_magazine/news_view.asp?SeqNO=63 (886 words)

	Hoe (dish) - Wikipedia, the free encyclopedia
		Hoe (IPA: /hø/ or /hwe/) is a Korean dish made from thinly sliced raw fish, served together with many side dishes of other raw seafood.
		Unlike Japanese sashimi, the fish is usually dipped in spicy gochujang고추장 type (chogochujang 초고추장) sauce and then normally wrapped in lettuce or perilla leaves, but any type of leaf is sufficent.
		When a meal of hoe is finished, the restaurant often makes a jjigae (찌개; Korean hotpot) from the fish head, intestines and remaining meat, together with various vegetables.
	en.wikipedia.org /wiki/Hoe_(dish) (121 words)

	Bouncing Olive&trade - Resources - Gochujang (Site not responding. Last check: 2007-11-03)
		Gochujang (hot pepper paste) is one of the most unique foods in the world.
		Not only is it rich in nutrients, it also miraculously combines hot, sweet, and salty taste into one.
		~ Glutinous rice gochujang made by mixing glutinous rice powder with powdered fermented soybeans and powdered red peppers, which is the basic ingredient.
	www.shizenworld.com /product-info/Gochujang.htm (211 words)

	donga.com [english donga]
		Gochujang and Doenjang are among the most essential elements in Korean cuisine.
		While Gochujang, red pepper paste, tastes pungent and spicy, Doenjang, or bean paste, soothes our tongues with its uniquely Korean, savory taste.
		There is literature going back hundreds of years regarding the “Five Virtues” of Doenjang: keeping its own flavor even when mixed with other ingredients; remaining unspoiled for long periods of time; getting rid of fishy or nasty flavors; easing spiciness; and harmonizing well with any kind of food.
	english.donga.com /srv/service.php3?biid=2005032503088 (390 words)

	eG Forums -> gochujang
		A quick method for making gochujang is with white miso paste, malt syrup and Korean red pepper flakes that have been reconstituted in ice cold water.
		The result is a sweeter than traditional gochujang without the complex flavors that aging brings.
		It's not a 'true' gochujang in that it is not fermented in the same way and of course the ingredients are a bit different.
	forums.egullet.org /index.php?showtopic=28237 (1252 words)

	News World December. 2002
		In July 2002, Sunchang Gochujang received the grand prize by a civic organization based on a survey involving housewives.
		The demand for hot pepper paste is currently on the rise as Korean housewives increasingly tend to buy hot pepper paste products on the market, instead of preparing them at their homes.
		But the demand for Sunchang Gochujang exploded in the early 1990s aided by the company's innovative concept that stresses it is a "traditional delicacy produced from Sunchang," a far-away, unpolluted city in Jeolla Province that is synonymous with Korea's natural beauty.
	www.newsworld.co.kr /cont/0212/58.html (686 words)

	76D-15 Standarization of quantitative analysis for color and scoville heat unit (SHU) of red pepper powder and Gochujang (Site not responding. Last check: 2007-11-03)
		Extraction method with proper solvent in Gochujang and RPP was standarized to improve the reproducibility and efficiency in the experiment.
		Gochujang and RPP were sonicated and extract for 40 min with MeOH, MeCN, Acetone, 90%- Acetone (10% D.W.), and 90% Acetone(10% MeOH) by ASTA and AOAC method, and compared with one another.
		The measurement of color and SHU in Gochujang and RPP could be rapidly completed with one step treatment of non-homogenious sample and the standarized experimental procedure also could be attributed maintaining good quality control easily in industry.
	ift.confex.com /ift/2003/techprogram/paper_18049.htm (308 words)

	ClubLexus Forums - Any Korean's on CL?
		adding any amount of vegetables and meats into a bowl mixed with rice is "theoretically" bibimbap as long as you got the gochujang..
		then i get a tablespoon scoop of gochujang and while mixing everything, add about 2-3 tablespoons of sesame oil to get the smooth mixture of everything in the bowl..
		gochujang itself is very sticky and hard to spread around...
	www.clublexus.com /forums/printthread.php?t=146635 (839 words)

	Asia Food Features
		One main difference is the liberal use of red chilli, fresh, dried and powdered, and the traditional Korean chilli paste gochujang.
		In spite of the similarity in many basic ingredients, Korean food is distinct from the food of either Japan or China.
		Salt is provided by soy sauce, salt or salty bean paste; sweet by honey or sugar; hot by pepper, fresh, dried or powdered chilli, chilli sauce or mustard; sour by vinegar; and bitter by ginger.
	www.asiafood.org /country_korea.cfm (649 words)

	fish innards: I love Korean food!
		Gochujang is a fermented paste made from soybeans, glutinous rice, malt, and red chili powder.
		Eat with big lettuce leaves (for wrapping) and sesame leaves, garland chrysanthemum, 2” pieces of green onion, sliced raw garlic, and Gochujang (hot bean paste) or samjang (hot bean paste with seasonings).
		Mix together the gochujang, soy sauce, sugar, sesame oil, sesame seeds, 1 T of the garlic, and the ginger and mix the resulting sauce with the octopus pieces.
	fishinnards.com /archives/000016.html (1268 words)

	Seoul Searching - Korean recipes you can sink your teeth into. Includes Korean Cooking Schools.
		Koreans use red bean paste (gochujang), and bean paste (doenjang) for cooking many dishes.
		Doenjang and gochujang are essentials for Koreans, as much as Kimchi.
		Doenjang and gochujang are made of soy beans, so without a lot of explanation, they are good for you!
	www.seoulsearching.com /entertainment/food/recipes.html (1354 words)

	INSIDE JoongAng Daily (Site not responding. Last check: 2007-11-03)
		Indeed, Sunchang is synonymous in Korea with fermented soybean pastes, such as gochujang, doenjang and cheonggukjang.
		There is even a Sunchang brand of gochujang, produced by the local food manufacturer Cheongjeongwon.
		There is even a small cluster of homes in town called the Sunchang Traditional Gochujang Village, where 54 families live who have been making homemade gochujang for generations.
	joongangdaily.joins.com /200503/21/200503212221246979900091009101.html (1077 words)

	Re: Gochujang
		There are two or three alternate romanization schemes and they are applied haphazardly even in official things like signs and such.
		The character that produces the g/k sound in gochujang changes sound depending on its position.
		The upshot, however, is that the letter that begins gochujang can commonly be transliterated as either g or k when in initial position.
	www.talkaboutcooking.com /group/alt.food.asian/messages/19494.html (356 words)

	korea :::yangyang:::
		The noodles are seasoned with hot pepper paste (gochujang).
		Hot chilli and bean curd paste which is one of the staples of the Korean kitchen.
		The main flavoring for this popular dish is fiery gochujang.
	www.yangyang.gangwon.kr /htmlfunc/eng/foods.html (805 words)

	54B-3 Stability of rutin by pH and enzymes during fermentation of buckwheat gochujang (Site not responding. Last check: 2007-11-03)
		Stability of rutin by pH and enzymes during fermentation of buckwheat gochujang
		However, rutin was converted to quercetin by the reaction of amylase during the fermentation of gochujang.
		The objectives of this study were to determine the stability and the change of rutin by pH and enzymes that can be produced during the fermentation of buckwheat gochujang.
	ift.confex.com /ift/2005/techprogram/paper_28897.htm (364 words)

	eG Forums -> Bimbimbap
		For bibimbap, I take gochujang (red pepper paste) and mix with some vinegar (I like brown rice vinegar aka hyunmi shikcho) I also add a little sugar, the way some people do with spaghetti sauce.
		This is the most common way I know of doctoring the gochujang to go into bibimbap.
		The gochujang is then called "chojang" because it's been mixed with shikcho (vinegar).
	forums.egullet.org /index.php?showtopic=53508 (1176 words)

	A Korean dish
		well you will need to get the sauce from a korean market it is called gochujang (co chew jong).
		for this i normally just use a very small amount of the gochujang for the seasoning as well as 1/2 tsp of sesame seeds.
		you can also make the gochujang at home but it takes a while and makes your house very smelly so it is best to buy it in a jar at the market.
	www.suite101.com /discussion.cfm/foodcenter/76864/627607 (576 words)

	Ironic Chefs - Iron Chef Night (Site not responding. Last check: 2007-11-03)
		You can leave out anything except the rice and gochujang, and perhaps the egg.
		Serve with additional seasoned gochujang on the side.
		To each tablespoon red pepper paste (gochujang) add 1/2 tsp sesame oil and 1/4 tsp rice vinegar and mix well.
	www.ironicchefs.org /2002/ironchef.html (427 words)

	Advisor Messages
		Making the hot pepper sauce gochujang 3 Tbs sugar (honey) 1/2 Tbs 6.
		Put items from ingredient lists 2,3,4 on the top of hot rice and set eggs on the center.
		Serve or enjoy with gochujang and sesame oil.
	www.lifeinkorea.com /advisors/message.cfm?MsgID=15 (409 words)

	Digital Chosunilbo (English Edition) : Daily News in English About Korea
		An international conference that will decided whether or not Ginseng products, Soybean Paste and Gochujang will be adopted as international food standards will be held from Monday to Thursday for four consecutive days in Korea.
		During the conference, the acceptance of Gochujang and soybean pastes as international standards as proposed by Korea will be discussed.
		The Ministry of Agriculture and Forestry has submitted a draft covering the main ingredients, making process, and sanitary basis of Gochujang and Soybean Paste, so that international standards for these food may be adopted.
	english.chosun.com /w21data/html/news/200409/200409060042.html (196 words)

	Korean Seasonings (Site not responding. Last check: 2007-11-03)
		In the past, every Korean household would make their own soy sauce, doenjang (soybean paste) and gochujang (red pepper paste).
		These three are the most important seasonings in the Korean diet, so preparing them well is an important annual task along with making kimchi.
		Sunchang, Jeollabuk-do, is famous for making some of the best gochujang (red pepper paste.
	viking.coe.uh.edu /~jkang/final/sea.htm (111 words)

	bibimbap
		*Gochujang is a hot paste made of soy.
		Just before eating, add a drop of sesame oil and a spoon of gochujang.
		Hint: Start out by adding just a little bit of Gochujang and add more to fit taste.
	www.koreaneats.com /bibimbap.htm (163 words)

	Asia Food Features: World of Korean Foodk
		In the past, every Korean household would make soy sauce, doenjang soybean paste and gochujang red pepper paste.
		These three are the most important seasonings in the Korean diet, so preparing them well is another important annual task along with making kimchi.
		Today ready-made traditional seasonings are available to buy, yet many households particularly in the countryside still keep the old practice.
	www.asiafood.org /seasonings.cfm (114 words)

	Korean Quartely: Fall 1998 Issue (Site not responding. Last check: 2007-11-03)
		If the green and red leaf lettuce from the garden was ready, she would pick the leaves, rinse under cold water, dry on tissues, and pack in a plastic bag.
		We would put a spoonful of rice in the middle of the lettuce leaf, top with a dollop of gochujang, fold it into a mouth size ball to eat.
		And if she had time the previous day, she would prepare bulgogi that she would grill on the little portable grill, alongside the hotdogs.
	www.koreanquarterly.org /Summer98/food.asp (528 words)

	Delicious Biting: September 2005 (Site not responding. Last check: 2007-11-03)
		The problem is, he doesn't like his food too spicy and the only way I like Asian fish stew is when it's hot, hot, hot.
		With bouillabaisse or other stews with tomato base, I can do non-spicy, but I tend to prefer a hot gochujang taste with seafood stew.
		Handling the fish roe is either yikky or sensual, depending on your sensibilities, but I bought them frozen so I could just stick a fork in it to put it in the pot.
	deliciousbiting.typepad.com /blogs/2005/09 (2350 words)

	Gochujang Recipe Korean Chilli Paste Stew (Site not responding. Last check: 2007-11-03)
		This gochujang recipe is focussed on Chilli, Mushroom, Soy product, Garlic, Seaweed, Rice, vegetables and Seafood.
		The Gochujang in this recipe is a hot bean paste made from hot pepper, corn syrup water and wheat flower.
		Add 5ml (1tsp) os Soy sauce and around 15ml (1tsp) of Gochujang according to your taste.
	weightlossninja.com /weightwatcherrecipe/gochujang-recipe.html (215 words)

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