{"id":311,"date":"2015-09-25T09:45:03","date_gmt":"2015-09-25T13:45:03","guid":{"rendered":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/?p=311"},"modified":"2015-10-14T14:24:53","modified_gmt":"2015-10-14T18:24:53","slug":"gochujang","status":"publish","type":"post","link":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/gochujang\/","title":{"rendered":"Gochujang\u2014Korean Hot Pepper Paste"},"content":{"rendered":"<p><img loading=\"lazy\" class=\"alignnone wp-image-312 size-full\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/gty_gochujang_jc_150420_16x9_992-e1443189146201.jpg\" alt=\"\" width=\"600\" height=\"338\" \/><\/p>\n<p style=\"font-size: 10px;\">Gochujang \/ Photo Credit:\u00a0<a href=\"http:\/\/abcnews.go.com\/Lifestyle\/sriracha-gochujang\/story?id=30453140\" target=\"_blank\">abcnews.go.com<\/a><\/p>\n<p><strong>Gochujang<\/strong> is a Korean hot\u00a0chili paste made by naturally fermenting sun-dried red chili powder, sweet rice,\u00a0soy beans and salt while contained in large earthen pots called Onggi. Containing\u00a0abundant nutrients including protein, vitamin B2, vitamin C, carotenes and more, Gochujang has been registered with the <a href=\"http:\/\/www.codexalimentarius.org\/\">Codex Alimentarius Commission<\/a>, an organization that aims to maintain and promote food quality on an international level. Of the health-benefiting components\u00a0found in Gochujang is capsaicin, which emerged in popularity in the food and health industry in the recent years\u00a0for its antibacterial and\u00a0anticarcinogenic effects.<\/p>\n<p>Gochujang\u00a0is a commonly found ingredient of many well-regarded\u00a0Korean dishes and it is also consumed in conjunction with certain foods. The spicy yet sweetly savory\u00a0flavoring of Gochujang is prominent in dishes such as Bibimbap, Topokki, marinated meats and various stews in Korea.<\/p>\n<p><img loading=\"lazy\" class=\"alignnone wp-image-766\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/gochu.jpg\" alt=\"\" width=\"600\" height=\"398\" srcset=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/gochu.jpg 650w, http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/gochu-300x199.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<p style=\"font-size: 10px;\">Sundried Red Chilli Pepper \/ Photo Credit: <a href=\"http:\/\/busangonggam.kr\/305\" target=\"_blank\">busangonggam.kr<\/a><\/p>\n<p><strong>History of Gochujang<\/strong><\/p>\n<p>The first use of Gochujang in Korean cuisine can be dated back to the 16th or early 17th century. The popularity of the red chili paste quickly spread throughout the country, its uses becoming diverse, as it was used to add spiciness not only to cooked dishes but also to other Jangs such as Doenjang and Ganjang.<\/p>\n<p>The Jeungbo Sallim Gyeongjae, a historical Korean document on agriculture from the 18th century, describes the consumption of Maljang powder\u2014made from beans\u2014with red chili powder, after ripening in the sun. Making Gochujang involves similar processes, suggesting shared origins.<\/p>\n<p><strong>Health Benefits of Gochujang<\/strong><\/p>\n<ul>\n<li>Gochujang contains the digestive enzymes amylase\u2014which breaks down starches, and protease\u2014which breaks down proteins. This makes Gochujang a great digestive aid, especially when consumed with other foods such as meat.<\/li>\n<\/ul>\n<ul>\n<li>Capsaicin, a naturally occurring compound responsible for the spicy taste of red chili peppers, is also a big component of Gochujang. It includes antibacterial properties. Research suggests that Capsaicin can aid in reducing body fat, and that this effect increases as Gochujang is matured for longer periods of time.<\/li>\n<\/ul>\n<ul>\n<li>Gochujang maintains the health benefits of red chili peppers, containing an abundance of beta-carotene and vitamin C that have antimutagenic and anticarcinogenic effects.<\/li>\n<\/ul>\n<p class=\"bot\"><em>[Source: <a href=\"http:\/\/www.hansik.org\/en\/article.do?cmd=html&amp;menu=PEN3030300&amp;lang=en#tit4\" target=\"_blank\">Hansik.org<\/a>]<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gochujang \/ Photo Credit:\u00a0abcnews.go.com Gochujang is a Korean hot\u00a0chili paste made by naturally fermenting sun-dried red chili powder, sweet rice,\u00a0soy beans and salt while contained in large earthen pots called Onggi. Containing\u00a0abundant nutrients including protein, vitamin B2, vitamin C, carotenes and more, Gochujang has been registered with the Codex Alimentarius Commission, an organization that aims [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":312,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,4],"tags":[305,109,263,312,291,310,154,61,311,302],"_links":{"self":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/311"}],"collection":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/comments?post=311"}],"version-history":[{"count":5,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/311\/revisions"}],"predecessor-version":[{"id":1131,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/311\/revisions\/1131"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media\/312"}],"wp:attachment":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media?parent=311"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/categories?post=311"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/tags?post=311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}