Besides kimchi, Korea's most famous condiment is gochujang, a thick red pepper paste made from red chili peppers, glutinous rice, soybeans, and salt. Like kimchi, it is also fermented in the sun to enhance its flavor, although today's commercial gochujang is produced in factories in South Korea.
Gochujang is a versatile paste used in numerous dishes to enhance the savory taste of food. Gochujang has a slightly sweet, sour, and very spicy flavor, with traces of soy sauce reminiscent in its aftertaste. Gochujang is also a favored diet condiment because of its low fat and calorie content. It is also rich in protein and antioxidant rich vitamins, adding a nutritional boost to your diet.
Health Benefits
Gochujang has numerous health and dietary benefits.
Protein: Gochujang contains plenty of protein, essential for building lean muscle tissue. Protein promotes fat loss when used in conjunction with a healthy, well balanced diet. According to Donald Layman of the University of Illinois, a high protein diet also reduces appetite.
Vitamin B2: An essential vitamin for processing calories from fat and carbohydrates, vitamin B2 ensures healthy functioning of the thyroid and stabilizes the metabolism. A lack of vitamin B2 causes issues with the thyroid.
Vitamin C: It is also a rich source of vitamin C, which is essential for preventative health. Vitamin C provides the body with antioxidants that protect cells from free radical damage, a leading cause of cancer. Vitamin C also helps prevent cardiovascular disease.
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