Gochujang

Gochujang (고추장、) is a spicy Korean condiment, made from glutinous rice powder mixed with powdered fermented soybeans, red chili powder, and salt, and fermented, traditionally in the sun. Other grains can be substituted for the glutinous rice, including normal rice, wheat, and barley. A small amount of sweetener, such as sugar, syrup, or honey is also sometimes added. It is a dark, reddish paste with a rich, spicy flavour.

It has been used in Korea since the 16th century, after chilis were first introduced.

It is used extensively in Korean cooking, to flavour stews (jjigae), marinate meat, and as a condiment for naengmyeon and bibimbap.

Chogochujang (초고추장) is gochujang that has been mixed together with vinegar, sugar, and sesame seeds. It is usually used as a sauce for hoe and hoedeopbap.

In the Sichuan cuisine of China, a similar paste is called doubanjiang (豆瓣酱).