Gochujang

Gochujang () is a savory, fermented Korean food. It is made from red chili, glutinous rice, fermented soybeans and salt. It is used to add flavour to a variety of Korean foods such as "bibmbab" (), "bulgogi" (), and "tteokbokki" (). 
Ingredients.
The main ingredients of "gochujang" are red chili powder, glutinous rice powder mixed with powdered fermented soybeans, and salt. Each serving contains 8.9% of protein, 4.1% lipid, 15.9% of carbohydrate, and 3.5% of fibre. It has more Vitamin B than "doenjang" and "ganjang". It contains 5mg of Vitamin C per gram and 2,445mg of carotene per 100 gram.
One peculiar ingredient is capsaicin which is main cause of hot taste. Some people put salted fish or meat into "gochujang".
History.
"Gochujang" (hot pepper paste) has been made since chili was introduced from Japan in 1592, during the middle period of the "Chosun Dynasty" (). According to "Jung-Bo-Sal-Lim-Kyung-Jae" (), written in 1766, it was made from beans, sweet from glutinous rice, hot from red peppers, and salty. Since that time, making "gochujang" became rapidly popular. In "Nong-Ga-Wol-Lyung-Ga" (), there is content regarding making it.
Types.
Different types of "gochujang" are made by adding different ingredients in the production process. Recipes are slightly different depending on the parts of Korea it comes from. The most common types of "gochujang" are listed below.
Made by mixing glutinous rice powder with powdered fermented soybeans red peppers, which are the basic ingredients of Gochujang.
made by adding kaoliang.
made by adding barley. Popularly used as "Ssam-Jang" (쌈장) in summer. 
made by adding wheat. Used for making "Jji-Gae"s (찌개, stews), and "Jang-A-Jji" (장아찌, Pickled Vegetables)
made by adding red-beans. Used in "Cho-Gochujang" (초고추장) thanks to the beautiful red color.