Gochujang (Korean red pepper paste): A Korean ethnic sauce, its role and history

Kwon, Dae Young; Chung, Kyung Rhan; Yang, Hye‐Jeong; Jang, Dai-Ja

doi:10.1016/j.jef.2015.02.006

Cited by 43 publications

(25 citation statements)

References 4 publications

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“…It has been widely used in Korean people's daily meals. It is the fourth and most enjoyed traditional food component that makes a typical Korean meal (Kwon et al, 2015). As mentioned in the previous report (Kwon et al, 2014) kochujang, along with kimchi, another fermented traditional food is one of the most symbolic fermented food of Korea (Shin et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics of Kochujang Prepared with Peach Jam and Salt Replacement

Jung¹,

Kim²,

Seo³

et al. 2017

ijSciences

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Kochujang, hot pepper paste, is a widely consumed Korean traditional food and also makes a typical Korean meal. The objective of the present study was to investigate the quality characteristics of kochujang prepared with salt replacement (SR) as a substitute of ordinary salt (OS) since intake of high sodium is not good for health. Reducing sugar (29.35%) and amino nitrogen (82.6%) contents of SR kochujang were significantly high compared to OS kochujang (24.82 and 68.6%, respectively), however, sodium content was significantly lower in SR kochujang (1292.26 mg/100 g) than in OS kochujang (1568.71 mg/100 g). Free sugars like fructose and glucose contents were also significantly high in SR kochujang. Similarly, antioxidant potentials in terms of DPPH and ABTS were significantly high for SR kochujang (30.13 and 27.31%) compared to OS kochujang (27.05 and 24.72%), respectively. In addition, the score for overall acceptance of SR kochujang (4.81) was higher than that of OS kochujang (3.13). Results of the present study suggested that nutritious kochujang having significantly higher antioxidant potentials and lower sodium content could be prepared using salt replacement as a substitute of ordinary salt.

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Section: Introductionmentioning

confidence: 99%

Quality Characteristics of Kochujang Prepared with Peach Jam and Salt Replacement

Jung¹,

Kim²,

Seo³

et al. 2017

ijSciences

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“…Dujang, a representative type of jang in Korea, has been discussed previously in this journal [4]. At present times, the variation in yukjang (肉醬) such as this was limited, although jang-jorim, beef salted in soy sauce, was widely enjoyed, [1,5]. The most preferred type of salted and fermented food in Korea is eojang (魚醬), which is made with salted fish and is referred to as jeotgal.…”

Section: Introductionmentioning

confidence: 99%

Korean traditional fermented fish products: jeotgal

Koo

Lee

Chung

et al. 2016

Journal of Ethnic Foods

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Article history: Available online xxxKeywords: fermented fish fish products jeot jeotgal (젓갈) Korea traditional fermented fish a b s t r a c t Jeotgal (醢) is a traditional Korean fermented food with thousands years of history with kimchi and other jang (fermented soybean products, 醬). The history was proved by research from historical literature and antique architecture. Jeotgal was developed along with jang (豆醬), fish jang (魚醬), meat jang (肉醬) as a part of jang (醬) up to the Chosun Dynasty and it was always offered during the ancestral rites or ceremonies. According to antique documents written by women, jeotgal had been used as seasonings or condiments that were popular especially for women rather than as food served for ancestral rites. In Southeast Asia and other countries, jeotgal uses varieties of fish and seafoods to provide rich and varied flavors, and thanks to the next generation sequencing technology, we can identify microorganisms that are involved in the fermentation process. Major microorganisms in jeotgal are Bacillus, Brevibacterium, Micrococcus, Pediococcus, Pseudomonas, Lactobacillus, Leuconostoc, and Halobacterium. Recently, much research on various health function of jeotgal has been conducted, reflecting increasing interest in the safety and the functionality of jeotgal. Many reports on functionalities of jeotgal such as supplying essential amino acids, and having antioxidant and antitumorgenic have been published recently. Because of the diverse flavor, types, and their function, jeotgal is expected to continue to develop as an important seasoning in the world sauce market.

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“…Gochujang is a Korean fermented food that is traditionally prepared in a paste form by mixing red pepper, grains of rice, barley, and/or wheat, and soybean meju with water (Kwon et al 2015;Burges 2014). There are two methods for preparation of a gochujang product.…”

Section: Introductionmentioning

confidence: 99%

Anti-obesity effects of gochujang products prepared using rice koji and soybean meju in rats

et al. 2016

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The Korean traditional hot sauce gochujang has been reported to have biological activities. Different kinds of gochujang products were prepared based on combinations of a fungal rice koji with two kinds of bacterial soybean mejus. Diets that included gochujang products were fed to rats and anti-obesity effects were investigated. Gochujang products reduced body weight gains, epididymal fat weights, and triglyceride levels in the serum and the liver. Effects were exerted by the diet that included the non-fermented gochujang mixture, increased using a fungal rice koji, and further enhanced using a bacterial soybean meju. Dietary effects were apparently induced via inhibition of the lipogenic enzymes fatty acid synthase, malic enzyme, and lipoprotein lipase by gochujang products in epididymal adipose tissues, and inhibition of glucose-6-phosphate dehydrogenase in the liver. High levels of capsaicin and genistein in gochujang products are considered to contribute to anti-obesity effects.

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Gochujang (Korean red pepper paste): A Korean ethnic sauce, its role and history

Cited by 43 publications

References 4 publications

Quality Characteristics of Kochujang Prepared with Peach Jam and Salt Replacement

Quality Characteristics of Kochujang Prepared with Peach Jam and Salt Replacement

Korean traditional fermented fish products: jeotgal

Anti-obesity effects of gochujang products prepared using rice koji and soybean meju in rats

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