History of Korean gochu, gochujang, and kimchi

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

“…As previously mentioned, [7], Gochujang, along with kimchi, is one of Korea's most representative types of fermented food [8].…”

“…[9]. There are some statements made claiming that Central American red peppers came to Korea during the Japanese invasion of Korea in 1592 and that kimchi and Gochujang were developed with those peppers, but these claims are not true [7,9].…”

“…As shown in age-old documents [10], previous generations ate boiled chicken and pleasant in stir fries or in soup (See Fig. 1 in the reference [7]), (Fig. 3, Siknyo-chanyo(食療瓚要).…”

“…But the first record of Gochujang appears as Chojang(椒醬) is on a Chinese document called Sikui-simgam (食醫心鑒), in end of the 9 th century (see Fig. 1 in the reference [7]). The record shows that in order to get nutrition and make healthy food, people boiled chicken along with Gochuang, doenjang, green onion, and ginger [12].…”

Quality Characteristics of Kochujang Prepared with Peach Jam and Salt Replacement

“…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). Westernization of Korean lifestyles and the increasing tendency to nuclear family have influenced the use of improved factory made kochujang rather than traditional one.…”