Nutri Courses

Advisory

Gochujang

Gochujang is a traditional Korean spicy sauce. It is traditionally made from red chili powder, sweet rice, fermented soybeans, and salt. This sauce has deep roots in Korean culture, and its production is often a family tradition passed down from generation to generation. The process of making gochujang is quite complex and involves fermenting the ingredients in ceramic containers for several months to years. This fermentation process adds a characteristic depth of flavor and richness. Commercial products may also contain ingredients with sugar content or certain additives.

From a nutritional standpoint, gochujang is rich in proteins and fiber. It is also a source of vitamins and minerals. It exhibits probiotic properties as a result of the fermentation process. Since it is a source of salt, it should be consumed in moderation.

Good day,
Question A: How are Korean fermented pastes like Gochujang and Doenjang? Are they beneficial to health? Is it worth using them in the kitchen?

Question B: Since they are mostly used for cooking, are they still considered a fermented source?

Question C: What fermentation processes are used for these pastes and how do they work?

Thank you for your response.

A) Anything that undergoes fermentation gains greater nutritional value, so it makes sense to use such foods. Their intake should naturally be targeted at the right segment of the population - for example, they are not suitable for those with histamine intolerance, and individuals suffering from certain digestive disorders should avoid highly spicy types.

B) Yes, these are still fermented products.

C) Doenjang is a paste made from fermented soybeans, and Gochujang is also a fermented paste from soybeans but with the addition of spicy seasoning. Even though there are numerous recipes for their preparation that differ in the ingredients used, the principle is always the same - you let the base ingredient ferment using a specific agent, and the result (in flavor and color) varies mainly depending on the time during which the fermentation took place, as well as the temperature, pressure, and minor ingredients used.

Questions answered by

Mgr. Martin Jelinek
Lecturer and author of the educational system

Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.

He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.

In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.

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