Description
Gochujang is a fermented Korean chili paste produced by fermenting glutinous rice, soybean paste, and chili powder over several months.
Technical
During fermentation, lactic acid bacteria convert starches and proteins into lactic acid, lowering the pH from ~6.5 to ~4.5. The gelatinization of amylopectin from glutinous rice creates a thick, sticky matrix that traps heat and supports microbial activity. Lipids from toasted sesame seeds act as antioxidants, reducing rancidity and extending shelf life.
Science
Primary Reaction
lactic acid fermentation of starches and proteins producing lactic acid, acetic acid, and other metabolites
Sensory Profile
Aroma ()
earthyumamispicysweetnuttyfermentedtoasted sesamesavorycomplexpungent