Back- und Kochschule

Gochujang – EN

mit Köchin und Autorin Ae Jin Huys

The richness of Korean cuisine begins with jang: fermented condiments made from soybeans, water, and salt, which develop deep and complex flavours through time and fermentation. This jang tradition was recognized by UNESCO as Intangible Cultural Heritage, acknowledging it as a living practice in which knowledge and techniques are passed down through generations.

In this workshop, we explore the foundations of gochujang (fermented chili paste): chili powder, meju (fermented soybean powder), grains, natural sweeteners, and salt. Beyond learning a recipe, we discover the principles and cultural background behind it. We conclude with Korean specialities seasoned with gochujang.

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