Gochujang Fermentation — Malt vs Glutinous Rice Base (고추장 발효)

Gochujang records first appear in Eumsik dimibang (1670); gochugaru itself arrived in Korea via Japan from the Americas in the early 17th century, and gochujang as a distinct fermented paste developed within a generation

Gochujang (고추장) is the most complex of the Korean jangs: a thick, sweet-savoury-spicy fermented chilli paste built on a starch-sugar substrate that is absent from doenjang and ganjang. Two main starch bases are used: meju garu (fermented soybean powder) mixed with yeotgireum (엿기름, malted barley saccharified starch) produces the traditional form; while glutinous rice (찹쌀, chapssal) steamed and cooled produces a sweeter, more paste-consistent modern version. Gochujang requires Capsicum annuum gochugaru (not gochugaru made from other species), meju powder for enzymatic activity, and salt. The starch provides fermentable sugar that drives a secondary yeast fermentation alongside the bacterial activity.

• The starch-fermented chilli paste tradition parallels Chinese doubanjiang (豆瓣醬, broad bean + chilli) and Sichuan pixian doubanjiang — all complex fermented chilli-legume-starch matrices, but gochujang's glutinous rice sweetness is distinctly Korean

Gochujang's sweetness, heat, and deep savoury depth make it the versatile Korean seasoning that functions as marinade (bulgogi gochujang), dipping sauce base, stew backbone, and spread — the same paste in different ratios produces completely different flavour profiles depending on application.