A paste or sauce made with fermented soybeans, dried chiles, garlic and other seasonings. This spicy, salty paste is popular in chinese cuisine (Szechuan and Hunan) as well as in many Korean dishes. In Korea, chile bean paste is known as (or kochu chang) and gochujang (or gochu jang). See also bean sauces; bean pastes.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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