jujang
Jujang refers to a traditional Korean fermented paste, distinct from the more widely known gochujang. It is a savory and somewhat sweet condiment made from a base of cooked grains, typically rice or barley, combined with soybean powder and salt. The fermentation process, which can take several months, develops a complex flavor profile that is rich and umami-forward. Jujang is often characterized by its darker color compared to gochujang, owing to the absence of chili powder.
Historically, jujang played a significant role in Korean cuisine, serving as a fundamental seasoning agent in