Traditional Hot Pepper Paste
The Sunchang County created a folk village with the theme of traditional hot pepper paste on the land area of 69,300㎡ in Baeksan-ri, Sunchang-eup. Currently, 40 farming houses produce and distribute hot pepper paste nation-wide.
- The production methods of hot pepper paste are different by producers. Manufacturers use spawn to make koji and mass produce hot pepper paste. However, traditionally made hot pepper paste uses naturally fermented soybean lump using microorganism.
The manufactured hot pepper paste uses aspersilus sp. fungus to make koji, which is added with other ingredients and goes through fast fermentation. Nevertheless, the traditionally produced paste does not rely on a specific microorganism but choose natural fermentation. Therefore, on the surface of a soybean lump is the decomposition of starch by asperfillus and inside the lump is the decomposition of protein by Vasillus sp. along with the partial intervention of Saccharomyces.
Such microorganism is involved in creating the unique taste during the aging process. The fermentation process gives the traditional hot pepper paste have a unique and rich taste different from manufactured paste.
- World-famous spices include black pepper, hot pepper and curry. Some of them produce hot sauce with hot pepper as a base. It is added with tomato and vinegar and goes through acidification without the process of fermentation. Moreover, no other hot sauce uses soybean or starch. The production method of the Korean traditional hot pepper paste is fundamentally different from other kinds of hot sauces around the world.
How to make
- Hot pepper paste is made from fermented soybean lump, which is a mix of soybean and rice with the right ratio. Moreover, unlike soybean paste, it is again mixed with starchy ingredients such as rice, malt, and hot pepper powder. It then goes through the fermentation process. It is a very unique kind of unprecedented sauce. The sauce harmonizes well with many different tastes. The spicy taste from hot pepper and starch that are together decomposed creates saccharide which have a sweet taste. In addition, the product of the protein decomposition creates a sweet and pleasant taste.