Our family has always emphasized preserving tradition, and our culinary practices have been passed down through generations. My grandmother, faithfully following the gochujang recipe of our ancestors, would craft this essential Korean ingredient in my presence. Though I can't recall every detail, she patiently explained her unique methods and techniques, instilling in me not only the importance of perseverance but also an appreciation for the enduring spirit of Korean culinary traditions. Through the lens of my grandmother's teachings, I learned to value not just the taste but also the cultural richness embedded in every jar of flavorful jang.

The history of gochujang began centuries ago, believed to have developed during the early days of the Three Kingdoms period in Korea (Kwon et al.). It is a traditional fermented red pepper paste made from red chili peppers, glutinous rice, fermented soybeans, and salt (Patra et al.). Sunchang, renowned for its high-quality Korean red pepper paste, is famous for producing the paste using red chili peppers grown in the region (Kim et al.). This beloved sauce made its way to Japan during the colonial period when Korea was under Japanese rule. From there, it embarked on a journey into the global culinary landscape, leaving a flavorful mark on Japanese cuisine as well. Over time, it has evolved from a simple condiment to an essential component of Korean cuisine, featured in famous dishes like bibimbap and tteokbokki.

Gochujang has become a cornerstone of diverse and dynamic Korean cuisine due to its unique and varied flavors. Exploring the history of Korean traditional paste provides insight into the development of Korean cuisine and reflects the creativity and resilience of the Korean people. Despite centuries of invasion and colonial rule, gochujang has remained a symbol of Korean heritage, connecting us to our roots and ancestors. Preserving traditional cuisine is a way to uphold Korean cultural heritage and raise awareness of the importance of traditional culinary practices in the modern world.

Gochujang's popularity has surged, particularly in the context of Hallyu, the Korean Wave (Kim). The global interest in Korean dramas, movies, and celebrities has expanded to encompass Korean cuisine. Korean red jang's journey from being limited to Korean households to becoming a global culinary sensation is symbolic of the widespread recognition and appreciation of Korean culture. Furthermore, it has played a role in shaping a more positive perception of Korean cuisine worldwide and facilitating cultural exchanges.

Gochujang carries a significance that goes beyond being a simple condiment. Its journey, commencing in ancient Korea and persisting to this day while spreading globally, mirrors the resilience and tenacity that define Korea's distinct traits. Spicy and sweet jang will continue to be used in various dishes, and applied in new recipes, bridging the gap between modern and traditional, all while preserving Korean heritage. The story of gochujang reminds us that the food we consume can hold deeper meanings than meets the eye, connecting the past and present. Particularly for our families, it serves as a tribute to our ancestors and a means of carrying forward their traditions.

Works Cited

Kim, Hayeon. “Exports of Red Pepper Paste Surge 62.6% in 4 Years.” Korea.Net, Korean Culture and Information Service (KOCIS), 24 Jan. 2022, www.korea.net/NewsFocus/Business/view?articleId=209780. 

Kim, Hyunjin. Homemade gochujang paste close-up. 11 Oct. 2023. Author's personal collection.

Kim, Hyunjin. Homemade gochujang paste jars. 11 Oct. 2023. Author's personal collection.

Kim, Soon-Hee, et al. “Sunchang Gochujang (Korean Red Chili Paste): The Unfolding of Authenticity.” Journal of Ethnic Foods, vol. 3, no. 3, BMC, pp. 201–08, doi:10.1016/j.jef.2016.09.002.

Kwon, Dae Young, et al. “History of Korean Gochu, Gochujang, and Kimchi.” Journal of Ethnic Foods, vol. 1, no. 1, BMC, pp. 3–7, doi:10.1016/j.jef.2014.11.003.

Park, Chaeyeon. Tteokbokki close-up. 14 August. 2023. Author's personal collection.

Patra, Jayanta Kumar, et al. "Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review." Frontiers in Microbiology, vol. 7, Frontiers Research Foundation, 2016, pp. 1493–1493, doi:10.3389/fmicb.2016.01493.