Korean · IV The Method
고추장 (Gochujang): The Fermented Chilli Paste System
I
Origin
Gochujang — the fermented chilli paste that defines Korean cooking's character — was developed after chilli arrived in Korea from the Americas through Japan in the late 16th century (following the Imjin War, 1592–1598). Within a century, chilli had become so deeply integrated into Korean fermentation tradition that it now seems ancient. The synthesis of the Mesoamerican chilli with the Korean soybean fermentation system produced something entirely new and distinctly Korean.
II
Description
The complete gochujang system — production, varieties, and culinary applications.
III
The Thread
—Doubanjiang (Chinese fermented chilli bean paste — same concept, different fermentation organisms), Turkish biber salçası (red pepper paste — non-fermented, same role as a cooking base), Mexican adobo
IV
Flavour Context
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Pillars V — VII
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