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<h1 id="firstHeading" class="firstHeading mw-first-heading"><span class="mw-page-title-main">Gochujang</span></h1>
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<div id="mw-content-text" class="mw-body-content mw-content-ltr" lang="de" dir="ltr"><div class="mw-content-ltr mw-parser-output" lang="de" dir="ltr"><table class="float-right wikitable infobox" style="max-width:300px;">
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<td colspan="2" align="center"><small>Gochujang – „rote“ Chilipaste</small>
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<th colspan="2">Koreanische Schreibweise
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<td><a href="Koreanisches_Alphabet" title="Koreanisches Alphabet">Koreanisches Alphabet</a>:
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<td style="font-size:medium;" lang="ko">고추장
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<td><a href="Revidierte_Romanisierung" title="Revidierte Romanisierung">Revidierte Romanisierung</a>:</td>
<td><span lang="ko-Latn" style="font-style:italic">Gochujang</span>
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<td><a href="McCune-Reischauer" title="McCune-Reischauer">McCune-Reischauer</a>:</td>
<td><span lang="ko-Latn" style="font-style:italic">Koch’ujang</span>
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<p><b>Gochujang</b> (<a href="Koreanische_Sprache" title="Koreanische Sprache">koreanisch</a> <span lang="kr">고추장</span>) ist eine scharfe, <a href="Fermentation" title="Fermentation">fermentierte</a> <a href="Gew%C3%BCrzpaste" class="mw-redirect" title="Gewürzpaste">Gewürzpaste</a> der <a href="Koreanische_K%C3%BCche" title="Koreanische Küche">koreanischen Küche</a>. Die Hauptzutaten sind <a href="Klebreis" title="Klebreis">Klebreismehl</a>, <a href="Sojabohne" title="Sojabohne">Sojabohnenmehl</a>, <a href="Paprika" title="Paprika">Chilis</a>, Salz, <a href="Gerstenmalz" class="mw-redirect" title="Gerstenmalz">Gerstenmalzpulver</a> und Reissirup. Traditionell wird die Paste in Tontöpfen eingelegt.<sup id="cite_ref-superfoodly_01_1-0" class="reference"><a href="#cite_note-superfoodly_01-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-bbc_travel_2-0" class="reference"><a href="#cite_note-bbc_travel-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup>
</p><p>Gochujang wird beispielsweise zur Marinade von Fleisch wie <a href="Bulgogi" title="Bulgogi">Bulgogi</a><sup id="cite_ref-3" class="reference"><a href="#cite_note-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> oder gemischt mit <a href="Doenjang" title="Doenjang">Doenjang</a> als <a href="Sauce#Kalte_Saucen" title="Sauce">Dip</a> für Gemüse verwendet. Sie ist eine Zutat von <a href="Bibimbap" title="Bibimbap">Bibimbap</a> und wird bei der scharfen Version von <a href="Tteokbokki" title="Tteokbokki">Tteokbokki</a> verwendet. Auch bei Suppen und Eintöpfen wird Gochujang in der koreanischen Küche benutzt.<sup id="cite_ref-seriouseats_01_4-0" class="reference"><a href="#cite_note-seriouseats_01-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup>
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<ul class="center gallery mw-gallery-traditional">
<li class="gallerycaption">Gochujang in Asien</li>
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<div class="gallerytext">Verschieden scharfe industriell hergestellte Gochujang – Supermarkt, <a href="Seoul" title="Seoul">Seoul</a> 2005</div>
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<li class="gallerybox" style="width: 155px">
<div class="thumb" style="width: 150px; height: 150px;"><span typeof="mw:File"></span></div>
<div class="gallerytext">Traditionelle Tonkrüge – <i>Onggi</i> – zum <a href="Einlegen" title="Einlegen">Einlegen</a>, <a href="Fermentation" title="Fermentation">Fermentation</a>, 2012<sup id="cite_ref-bbc_travel_2-1" class="reference"><a href="#cite_note-bbc_travel-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup></div>
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<div class="mw-heading mw-heading2"><h2 id="Weblinks">Weblinks</h2></div>
<ul><li><span class="cite">JinJoo: <a rel="nofollow" class="external text" href="https://kimchimari.com/how-to-make-gochujang-at-home/"><i>How to make Gochujang at home!</i></a> In: <i>kimchimari.com.</i> 13. Februar 2016<span style="display:none">;</span><span class="Abrufdatum" style="display:none"> abgerufen am 3. März 2017</span> (englisch).</span><span style="display: none;" class="Z3988" title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rfr_id=info%3Asid%2Fde.wikipedia.org%3AGochujang&rft.title=How+to+make+Gochujang+at+home%21&rft.description=How+to+make+Gochujang+at+home%21&rft.identifier=https%3A%2F%2Fkimchimari.com%2Fhow-to-make-gochujang-at-home%2F&rft.creator=JinJoo&rft.date=2016-02-13&rft.language=en"> </span></li></ul>
<div class="mw-heading mw-heading2"><h2 id="Einzelnachweise">Einzelnachweise</h2></div>
<div class="mw-references-wrap"><ol class="references">
<li id="cite_note-superfoodly_01-1"><span class="mw-cite-backlink"><a href="#cite_ref-superfoodly_01_1-0">↑</a></span> <span class="reference-text"><span class="cite"><a rel="nofollow" class="external text" href="https://www.superfoodly.com/what-is-gochujang-sauce/"><i>What Is Gochujang Sauce? It’s The New Sriracha.</i></a> In: <i>superfoodly.com.</i> 13. August 2018,<span class="Abrufdatum"> abgerufen am 29. November 2020</span> (englisch).</span><span style="display: none;" class="Z3988" title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rfr_id=info%3Asid%2Fde.wikipedia.org%3AGochujang&rft.title=What+Is+Gochujang+Sauce%3F+It%E2%80%99s+The+New+Sriracha&rft.description=What+Is+Gochujang+Sauce%3F+It%E2%80%99s+The+New+Sriracha&rft.identifier=https%3A%2F%2Fwww.superfoodly.com%2Fwhat-is-gochujang-sauce%2F&rft.date=2018-08-13&rft.language=en"> </span></span>
</li>
<li id="cite_note-bbc_travel-2"><span class="mw-cite-backlink">↑ <sup><a href="#cite_ref-bbc_travel_2-0">a</a></sup> <sup><a href="#cite_ref-bbc_travel_2-1">b</a></sup></span> <span class="reference-text"><span class="cite">Erin Craig: <a rel="nofollow" class="external text" href="https://www.bbc.com/travel/article/20200818-gochujang-the-trendy-korean-food-that-burns"><i>Gochujang – The Trendy Korean Food that burns.</i></a> In: <i>bbc.com.</i> <a href="British_Broadcasting_Corporation" title="British Broadcasting Corporation">BBC</a>, 19. August 2020,<span class="Abrufdatum"> abgerufen am 29. November 2020</span> (englisch).</span><span style="display: none;" class="Z3988" title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rfr_id=info%3Asid%2Fde.wikipedia.org%3AGochujang&rft.title=Gochujang+%E2%80%93+The+Trendy+Korean+Food+that+burns&rft.description=Gochujang+%E2%80%93+The+Trendy+Korean+Food+that+burns&rft.identifier=https%3A%2F%2Fwww.bbc.com%2Ftravel%2Farticle%2F20200818-gochujang-the-trendy-korean-food-that-burns&rft.creator=Erin+Craig&rft.publisher=%5B%5BBritish+Broadcasting+Corporation%7CBBC%5D%5D&rft.date=2020-08-19&rft.language=en"> </span></span>
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<li id="cite_note-3"><span class="mw-cite-backlink"><a href="#cite_ref-3">↑</a></span> <span class="reference-text"><span class="cite">Christine Gallary: <a rel="nofollow" class="external text" href="https://www.thekitchn.com/gochujang-the-miso-of-korean-cooking-ingredient-intelligence-165083"><i>kitchn – Gochujang: The Spicy Miso of Korean Cooking.</i></a> In: <i>thekitchn.com.</i> 6. Februar 2015,<span class="Abrufdatum"> abgerufen am 29. November 2020</span> (englisch).</span><span style="display: none;" class="Z3988" title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rfr_id=info%3Asid%2Fde.wikipedia.org%3AGochujang&rft.title=kitchn+%E2%80%93+Gochujang%3A+The+Spicy+Miso+of+Korean+Cooking&rft.description=kitchn+%E2%80%93+Gochujang%3A+The+Spicy+Miso+of+Korean+Cooking&rft.identifier=https%3A%2F%2Fwww.thekitchn.com%2Fgochujang-the-miso-of-korean-cooking-ingredient-intelligence-165083&rft.creator=Christine+Gallary&rft.date=2015-02-06&rft.language=en"> </span></span>
</li>
<li id="cite_note-seriouseats_01-4"><span class="mw-cite-backlink"><a href="#cite_ref-seriouseats_01_4-0">↑</a></span> <span class="reference-text"><span class="cite">Max Falkowitz: <a rel="nofollow" class="external text" href="https://www.seriouseats.com/2012/03/spice-hunting-gochujang-korean-chile-paste.html"><i>Spice Hunting: Gochujang, Korean Chile Paste.</i></a> In: <i>seriouseats.com.</i> 1. März 2012,<span class="Abrufdatum"> abgerufen am 29. November 2020</span> (englisch).</span><span style="display: none;" class="Z3988" title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rfr_id=info%3Asid%2Fde.wikipedia.org%3AGochujang&rft.title=Spice+Hunting%3A+Gochujang%2C+Korean+Chile+Paste&rft.description=Spice+Hunting%3A+Gochujang%2C+Korean+Chile+Paste&rft.identifier=https%3A%2F%2Fwww.seriouseats.com%2F2012%2F03%2Fspice-hunting-gochujang-korean-chile-paste.html&rft.creator=Max+Falkowitz&rft.date=2012-03-01&rft.language=en"> </span></span>
</li>
<li id="cite_note-5"><span class="mw-cite-backlink"><a href="#cite_ref-5">↑</a></span> <span class="reference-text">Sebastian Maas: <cite style="font-style:italic">20-Minuten-Fusion: Gochujang Buttered Noodles – für 1,25 Euro pro Portion</cite>. In: <cite style="font-style:italic">Der Spiegel</cite>. 6. August 2025, <a href="Internationale_Standardnummer_f%C3%BCr_fortlaufende_Sammelwerke" title="Internationale Standardnummer für fortlaufende Sammelwerke">ISSN</a> <span style="white-space:nowrap"><a rel="nofollow" class="external text" href="https://zdb-katalog.de/list.xhtml?t=iss%3D%222195-1349%22&key=cql">2195-1349</a></span> (<a rel="nofollow" class="external text" href="https://www.spiegel.de/start/gochujang-buttered-noodles-rezept-fuer-1-25-euro-pro-portion-a-3f120ec9-add6-4aac-94f3-50e5f6f03f33">spiegel.de</a> [abgerufen am 7. August 2025]).<span class="Z3988" title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rfr_id=info:sid/de.wikipedia.org:Gochujang&rft.atitle=20-Minuten-Fusion%3A+Gochujang+Buttered+Noodles+-+f%C3%BCr+1%2C25+Euro+pro+Portion&rft.au=Sebastian+Maas&rft.date=2025-08-06&rft.genre=journal&rft.issn=2195-1349&rft.jtitle=Der+Spiegel" style="display:none"> </span></span>
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