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Sauces and condiments from Korea
Gochujang is a thick, sweet, hot and savoury chilli paste. Glutinous rice is sweetened with malt, then mixed with chilli powder, powdered meju and salt and left to ferment, for one to two years in the traditional process, while Bacillus and yeasts slowly build its flavour.
| Red chilli powder (gochugaru)at least 6 % (Food Code minimum for anything sold as gochujang) | [mfds-jang] |
| Glutinous rice | Heated with malt to saccharify it[ramalingam2022][ryu2020] |
| Meju powder | Added as the starter[ryu2020] |
| Barley malt (yeotgireum) | [ramalingam2022] |
| Salt | [ramalingam2022] |
| Starter | meju (its Bacillus, moulds and enzymes) plus barley malt (amylase) |
Total time across the recorded steps: 12 months – 2 years
What changes: Meju, the fermented soybean starter, is made ahead for the paste
Output: meju, the starter.
Microbes at work in this step
Bacillus and moulds such as Aspergillus live in the meju
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Gochujang is a thick, sweet, hot and savoury chilli paste. Glutinous rice is sweetened with malt, then mixed with chilli powder, powdered meju and salt and left to ferment, for one to two years in the traditional process, while Bacillus and yeasts slowly build its flavour. Made in 4 steps over 12 months – 2 years. The longest step, ferment, takes 12 months – 2 years (Ramalingam S 2022). Salt is 8.2 % (Ryu J.A 2020). Bacillus and Zygosaccharomyces rouxii do most of the fermenting.
| Main step | 12 months – 2 yearsReported[ramalingam2022][ryu2020] | Ferment |
|---|---|---|
| Salt | 8.2 %Measured[ryu2020] | Mix in chilli powder, meju and salt |
| Acidity | pH 3.6–5Measured[ramalingam2022] | Ferment |
Gochujang is made from glutinous rice, chilli powder, salt and meju used as starter. The rice is sweetened with malt before fermentation starts.
Korea's Food Code limits Bacillus cereus in jang to 10,000 CFU per g. In a survey of 35 cottage-industry gochujang, 8 were above that limit, likely from raw materials or cross-contamination. The same products ranged pH 3.57–4.98, and 40 % were above pH 4.6, the line used for low-acid foods.
Hazards the sources name: Bacillus cereus (above 4 log CFU/g in 8 of 35 cottage-industry products).
Every number is labelled with how it is known. How this atlas is made
Codex adopted a worldwide gochujang standard at its 43rd session, building on a 2009 Asian regional standard.
