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Gochujang

A red, spicy, paste-like condiment used often in Korean cuisine. Made from combining red chili powder, glutinous rice powder, powdered fermented soybeans, salt, and sweeteners.

Other starch sources such as barley, whole wheat, pumpkin, or sweet potatoes could also be included. Although this dark red paste is thought to have been developed in the 18th century, it remains a firm staple in Korean households and is an essential ingredient in home cooking.