Gochujang (고추장) and gochu (고추)
Gochujang is one of the major condiment that is used in Korean food. It is a fermented chili paste that is made out of barley malt powder, fermented soybean, chili powder, etc. Everyone who resides in Korea know of and utilizes the condiment. It is a basis for other sauces like ssamjang and chogochujang, or main flavorings for dishes like stews, side dishes, and meats. Thus, it can be seen as a staple of Korean food.
Without gochu, gochujang cannot be made.
There are many different historical inferences of where the chili has originated from, but the article “History of Korean gochu, gochujang, and kimchi”, it states that the chili has always been native to the land due to scientific evidence. The belief that the chili came from Mexico is said to be false because gochujang cannot be made from any of the chilis in Mexico because of the difference in spiciness and sweetness. Even past records show that the gochu has been planted and harvested approximately 1500 years ago.
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