Gochujang, a type of red pepper paste is one of the key ingredients in the South Korean cuisine. It is made from gochu-garu (chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. It is produced through years of fermenting in earthenware. Sunchang County is the main producer of Gochujang in South Korea and holds a distinctive recipe comparing to elsewhere in South Korea. With the rise of status of South Korea and its food culture internationally, gochujang has become more well known, and is being appreciated and consumed by people around the world.

By Chenlu Ni as part of the LUC project "Decolonising the Plate" led by Dr. Maja Vodopivec