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Sauces and condiments from Korea
Gochujang is a thick, sweet, hot and savoury chilli paste. Glutinous rice is sweetened with barley malt, then mixed with chilli powder, powdered meju and salt and left in earthenware crocks for months, where Bacillus and salt-tolerant yeasts slowly build its umami. Made in 4 steps over 6.1 months – 2 years. The longest step, ferment in crocks in the sun, takes 6 months – 2 years (Jung S-J 2024). Salt is 8 % (Jung S-J 2024). Bacillus and Zygosaccharomyces rouxii do most of the fermenting.
| Main step | 6 months – 2 yearsReported[jung2024][ramalingam2022] | Ferment in crocks in the sun |
|---|---|---|
| Temperature | 55–60 °CReported[jung2024] | Sweeten the rice with malt |
| Salt | 8 %Reported[jung2024] | Mix in chilli powder, meju powder and salt |
| Acidity | pH 3.6–5Measured[ramalingam2022] | Ferment in crocks in the sun |
| 25 % | Red chilli powder (gochugaru)[jung2024] |
| 22.2 % | Glutinous rice · Soaked 24 h and ground[jung2024] |
| 5.5 % | Gochujang meju powder[jung2024] |
| 8 % | Salt[jung2024] |
| The rest | Barley malt (yeotgireum) and water · Malt soaked in water equal to about 5 % of the batch volume[jung2024] |
| Starter | meju powder (its Bacillus, moulds and enzymes) plus barley malt (amylase) |
Total time across the recorded steps: 6.1 months – 2 years
What changes: Bacteria and moulds grow over the steamed bean and rice doughnuts
Soybeans soaked about 3 h and rice about 6 h are ground, mixed and steamed for over 1.5 h before shaping. Output: gochujang meju powder.
Microbes at work in this step
Bacillus and Aspergillus grow on the steamed mash
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
Doenjang is soybean paste, but gochujang is mostly starch, sugar and chilli, with meju only as starter and seasoning. Its sweetness comes from malt before fermentation starts. Factory gochujang uses pure-culture koji and tank fermentation instead of meju and crocks.
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
When chilli reached Korea is debated. The usual view is the late 16th century, but some Korean scholars argue that a native pepper was grown much earlier. Codex adopted a worldwide gochujang standard at its 43rd session, building on a 2009 Asian regional standard.
