Gochujang[1] (Korean: 고추장, IPA: [kotɕʰudʑaŋ] Koryo-mar:кочхицай/кочхидян (regional)) is a savory, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae (장독대
in the backyard.
Historical study records reveal that red pepper, a major ingredient of Gochujang, reduces risks of obesity and diabetes. Therefore, Gochujang is today emphasized not only as seasoning but also as a nutritional supplement.[8] Numerical results indicated the effects of Gochujang in decreasing visceral fat and improving blood lipid profiles in overweight adults.[9] There are 40 calories in 1 tbsp (19 g) of Gochujang, and it contains 450mg of sodium, 9g of carbohydrates, 1g of dietary fiber, 9g of sugars, and 1g of protein. There are 4% of vitamin A, and 6% of calcium.[10]