A Korean fermented chili paste with a complex flavor profile combining heat, sweetness, and umami. Made from gochugaru (Korean red pepper flakes), fermented soybeans, rice, and salt, it has a thick, sticky consistency and deep red color.
From Korean 'gochujang' (고추장), combining 'gochu' (고추, chili pepper) and 'jang' (장, fermented paste or sauce). The term reflects Korea's classification system for fermented condiments, where 'jang' indicates traditional fermentation methods that can take months or years to develop full flavor.
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