Jang

When?

Jang (fermented paste), by nautre, takes on flavors as it ages, so it is more important to ask when the particular jang was made rather than when it should be enjoyed.

For instance, jang made with fresh soybeans or fresh gochugaru (chili pepper powder) from the same year's harvest will taste more raw.

Where?

Sunchang gochujang (red chili paste) and Sunchang doenjang (soybean paste) are already commercialized and can be easily purchased nationwide.

In the Sunchang Traditional Gochujang Village, local artisans sell gochujang they have made themselves.

The Various Flavors of Gochujang

The taste of gochujang depends on the types of starch used in its production.

Its basic ingredient is non-glutinous rice, and the addition of other types of grains, such as glutinous rice or barley, creates variances in flavors and textures.

Adding glutinous rice, for instance, adds a gentle note of sweetness compared to those made with non-glutinous rice only, while gochujang made with barley is not very sweet but has a deep, rich flavor.

Gochujang: An Essential Condiment for Koreans

Gochujang adds an abundance of flavors to dishes or ingredients. Dishes such as bibimbap, jeyukbokkeum (spicy stir-fried pork), tteokbokki, and spicy seafood salads are all made with sauces based on gochujang.

Gochujang is also used as a preservative and flavor enhancer for vegetables and other ingredients. For instance, it can pickle chili peppers, radishes, vegetables, and dried yellow croaker.

The Science of Fermentation

The most important element in the fermentation and aging of gochujang is meju. Meju is made by fermenting a block of cooked soybeans, during which Aspergillus molds develop.

These molds release protease and amylase, which determine the flavor of gochujang. Protease breaks down protein into amino acids, while amylase breaks down starch to sugar.

Amino acids and sugar formed through this process create the flavor and sweetness of gochujang. In particular, one type of amino acid, glutamic acid, creates the deep savory flavor of gochujang.

(Aspergillus molds are widely used in Asia for fermenting products like doenjang, ganjang, and gochujang, as well as in brewing beverages like makgeolli.)

Meju also contains lactic acid bacteria and yeast. Lactic acid bacteria break down sugar into lactic acid and reduce the pH levels of gochujang to imbue it with a tangy note, while yeast helps break down sugar into alcohol and carbon dioxide, which suppress the growth of pathogenic microorganisms.

Temperature and humidity are very important when fermenting gochujang. The best temperature for fermentation is 20-25°C.

If the temperature is too high or too low, it can slow down the fermentation process or disrupt the growth of microorganisms.

Another method to enrich the flavor of the paste is to provide a certain level of exposure to oxygen. Note that excessive exposure to oxygen can facilitate the growth of fungi.

Even after fermentation, the flavors of gochujang continue to deepen because microorganisms continue to work.

What makes the Jang of Sunchang Special

Gochujang has been made and enjoyed across Korea, but Sunchang is especially famous for the paste in 1809, the female practical scholar Lee Bing-heogak wrote in her traditional women's handbook, Gyuhap Chongseo, that the gochujang from Sunchang and Cheonan was one of the famous local specialties of the eight provinces.

So, what makes Sunchang's gochujang special and delicious? The secret lies in the timing of when the gochujang is made.

Gochujang is generally made in fall. This is because fall is the best season for making gochugaru, as red chili pepper is harvested between late September and early October when the weather grows colder.

However, in Sunchang, gochujang is made a bit earlier in the year, from late August to early September, because the climatic conditions in Sunchang, with its abundant sunshine and lack of daily temperature fluctuations, allow chili peppers to be harvested earlier than in other regions.

This change in period also means that different types of mold form on meju, the basic ingredient of gochujang: generally, the mold that grows on meju is white (Aspergillus luchuensis mut. kawachii), but those grown on Sunchang's meju are yellow (Aspergillus oryzae).

This difference in the type of mold, brought by the different conditions in fermentation, is the result of Sunchang's fermented paste being made earlier than that produced in other regions.

Aspergillus oryzae is better at breaking down protein than Aspergillus luchuensis mut. kawachii, creating sweet and savory flavors in the resulting paste. So, because of this difference in period, Sunchang became the most famous region for gochujang in Korea.

How to Enjoy Sunchang Gochujang

Formed in 1997, Sunchang Traditional Gochujang Folk Village became the leading place for Korean fermented sauce culture. It is home to Korean Food Grand Master Kang Sun-ok and many other artisans.

Sunchang Fermentation Theme Park, located near the Gochujang Folk Village, is where visitors of all ages and genders can experience and celebrate Sunchang's fermentation culture.

You can listen to explanations of Korean fermented paste culture, including doenjang (soybean paste) and gochujang, and participate in fermented paste-making programs.

In the food court within the theme park, you can sample tteokbokki and seasoned fried chicken made with Sunchang gochujang.