Kochijyan, or Gochujang in Korean, is a Korean condiment made of dried chili peppers, glutinous rice powder and soy bean paste. It aged and fermented in large earthen pots known as jangdokdae which gives it a deep and complex flavor. It’s used to give spice and a burst of flavor to any dish.
I’m posting it here because I’ll be using it as an ingredient from time to time, and because it’s often used as a condiment in Japanese dishes since it compliments Japanese flavors well. It’s widely available throughout Japan.
I picked this jar up at a Japanese market in California.
Naomi Kuwabara was born and raised in California but spent many summers in Japan growing up. She has spent time living in Hokkaido and Osaka, both meccas for Japanese cuisine. Her passion is cooking and sharing her experiences cooking Japanese food with others. Her blog Umamitopia is about her experiences cooking Japanese food. Her greatest inspirations are from her mother and grandmother. Her cooking adventures can be found at http://umamitopia.com.
