Botanical Plate · 19th c. Scientific AtlasCapsicum annuum / Glycine max (Meju culture)
Traditional Ferments & UmamiArtisanal Specialty
Sunchang Traditional Gochujang (Fermented Chili Paste)
Native / Vernacular: [순창 전통 고추장]
Capsicum annuum / Glycine max (Meju culture)·Family: Onggi Earthenware Microbial Fermentation
Primary Geographic TerroirSunchang County, North Jeolla, South Korea
Flavor Profile & Aroma Notes
Savory UmamiSpicy HeatSweet MaltComplex Ferment
"Sweet fermented soybean (Meju), sun-dried chile, and rich malted rice syrup"
Nutritional & Functional Profile
This artisanal specimen is celebrated for its natural terroir character, regional fermentation pathways, and culinary heritage.
Bioactive Compounds & Health Benefits
- ✓Aged in breathable Onggi clay pots for over a year under sun and mountain air
- ✓Rich in Bacillus subtilis and lactic acid bacteria supporting gut microbiota diversity
- ✓Capsaicin and fermented peptides promote metabolic thermogenesis and lipid breakdown
Identified Active Phytochemicals:
CapsaicinIsoflavonesBacillus subtilis enzymesShort-chain fatty acids
Kitchen & Chef Applications
- Essential savory backbone of Bibimbap, Tteokbokki, and spicy braised pork (Jeyuk Bokkeum)
- Blended with Doenjang, sesame oil, and garlic into Ssamjang dipping sauce for Korean BBQ
- Whisked into marinades, stews (Gochujang Jjigae), and spicy glazed wings
Artisanal Flavor Pairings
Toasted Sesame OilGarlicDoenjangPork BellyRiceScallions
Harvest Season & Pantry Care
Harvest Window:Formulated in winter, fermented outdoors in Onggi jars through four seasons
Storage Guidelines:Refrigerate after opening to preserve live enzymatic activity.