‘Sunchang Gochujang’ - Sunchang-gun, Jeollabuk-do, Korea
Sunchang Traditional Red Pepper Village
Sunchang-gun, Jeollabuk-do, Korea
Ingredients that Koreans take care of when they travel abroad, ingredients that are delicious even when they are applied instead of butter or jam on bread, red gel-like seasoning food that is indispensable when making bibimbap, spicy soup The card, the liquid soup in the bibimbap that rubs with your right hand and rubs with your left hand, and is this a must for the squid wrapper? It is too easy for Koreans. Yes. The correct answer is Gochujang. It is spicy yet sweet, and it leaves the sunchang of Jeollabuk-do to taste the red pepper paste that regains the sweet taste and rejuvenates our body.
'Hwaryongjeomjeong (畵 龍 點 睛)' is an archaic word meaning 'to draw a dragon and then put a dot on the pupil'. It is derived from the testimony that a man named Jang Seung-yo, a painter of the Yang Dynasty of the South and North China era, painted four dragons on the wall of the euthanasia and could not overcome the torch of the people around him, drawing the pupils on the dragon and ascending the dragon in the picture.
Sunchang red pepper paste made of glutinous rice
A spoonful of red hot pepper paste is put on the rice when you have lost your appetite in the heat or when you eat barley rice or savory sanchae bibimbap after returning home after a long trip abroad. At that moment, the word Hwaryongjeong comes to mind. Without this red pepper paste, barley rice or wild vegetable bibimbap would not be able to taste. Among the Paldo Gochujang, Sunchang Gochujang boasts a taste recognized by others.
A bowl of bibimbap topped with red pepper paste
On the day when a mature child came to his hometown, but did not properly prepare a cold street for not enough living, our mothers were hot pepper paste and pickled pickles pickled in miso, and looked at the child eating deliciously.
There are many types of red pepper paste, including glutinous red pepper paste, borigo pepper paste, and plum pepper paste. Here, a Korean side dish called Jang-A-Ji, which is filled with various vegetables and has a deep taste, was born. Garlic pickles, plum pickled pickles, melon pickled pickles, wool pickled pickled pickles, hedgehog pickled pickets, and persimmon pickled picks were more common. Vegetables put in miso were also various, such as soybean leaves, sesame leaves, cucumbers, garlic species, radish, bellflower, and red pepper. The number of days when I met pickles at the table was reduced due to the change of the years, and it is clear that the effect is still perfect for regaining the appetite that has run away even if I put one on the rice.
Even if you go to Sunchang Traditional Gochujang Village, you can try these pickles even at any store. After dipping out the salty taste with a cup of Sikhye, mix the pickles to be put on the family table and buy them one by one.
An official from the Soonchang Jangje Festival Promotion Committee explains the secrets of the taste of Sunchang Gochujang for various reasons. First of all, Sunchang is different from other regions in terms of pepper sauce. Most of the lunar octopus is picked up in October to make meju in winter, but in Soonchang, it is made separately for red pepper paste in front and rear (August to September). This is because the fungus that produces the sweet taste of the intestine reproduces as the temperature increases. Gochujang is immersed in the middle of the Lunar New Year and mid-New Year. Meju floats in the hot summer season, and hot pepper paste is soaked in cold winter to reduce sourness and enhance the umami taste through low temperature fermentation. Also, it is emphasized that it is not possible to ignore making red pepper paste meju as a soy sauce meju.
A sun candle in the sun
“In addition, there are many homes that have succeeded. Also the water is good. Isn't it the underground rock water upstream of the Seomjin River? Glutinous rice, soybeans, and red peppers are grown in this fertile soil. Also, I cannot but say the climate. It is a fat that yeast bacteria that influence the taste of red pepper paste reproduces well. ”
This year, the 14th Sunchang Jangje Festival will be held for 3 days from October 18th to October 20th at Sunchang Traditional Red Pepper Folk Village.
Jangdokdae of Gochujang Village where Gochujang is ripening
At the innermost part of the Gochujang Village, there is a Jangryu Experience Center with accommodations (20 rooms). If you apply for participation in the experience program, you can try cooking jangryu, making injeolmi, making traditional fried rice, and making traditional red pepper paste. The dishes we make here include Gochujang Bulgogi Tteok Pizza and Tomato Gochujang Tteokbokki.
Gochujang Bulgogi Pizza
The Jangryu Museum at the entrance of Gochujang Village is also worth a visit. Compared to the various chapters (sources) of the world, the exhibition room (history of the chapter) that tells the meaning of the chapter, the origin and history of the sauce, the secret of the taste of sunchang, the exhibition room (the day of making the chapter) that tells the entire process of making the material It was decorated with an exhibition room (a chapter in the world) that introduces the excellence of our market.
The history of Sunchang Gochujang can be seen even if you visit the temple. A Buddhist temple built in the southern edge of Hoemunsan Mountain was founded during the reign of King Baekje, and there is the “Sunchang Gochujang Siwonji Pavilion”. It is also a law to question the question, “What is the red pepper exhibition hall in Sansa?” It is said that General Lee Seong-gye, who defeated the Japanese dwarf in Unbong, Namwon, stopped by Sunchang to meet Muhak Ambassador, who was the capital of the company, and tasted 'Choshi', the predecessor of Gochujang. come. Chilli spread to the Korean Peninsula during the Imjin War.
A sudden death
Sunchang Gochujang Siwonji Exhibition Hall
The taste of sunchang using red pepper paste can be felt in pork bulgogi, which goes up to Korean traditional food. With more than 20 side dishes, Jeolla-do's reputation has been preserved. Because the place called Sunchang is a mountainous region, it is unique to pick up a lot of pickles or salted fish because it is difficult to supply seafood and other products on time. Even so, all the side dishes are foods that use Sunchang's red pepper paste, miso, and soy sauce.
Traditional Korean restaurant
Pork Bulgogi is cooked in Sunchang Gochujang and then grilled on a briquette fire that burns for a long time with strong firepower. You may order and pack additional items. Soonchang Eupnae Folk House (063-653-8880), New House (063-653-2271), Okcheongol Korean Restaurant (063-653-1008), etc. are renowned limited restaurants.
Pork bulgogi at a folk restaurant
On the other hand, if you go to Seonggajeong Restaurant (063-653-3389) at the entrance of Gochujang Village, you can enjoy Korean pork ribs seasoned with spicy Gochujang. The spicy rib soup in this house is said to be spicy enough to sweat the forehead. Crispy bean sprouts and blue, yellow, and red paprika neutralize the spiciness to a certain extent, and moderately cooled shiraegitguk soothes the mouth.
[Sunchang Market Experience Center]
Address: 55 Folk Village Road, Sunchang-eup, Sunchang-gun, Jeonbuk
Department of Culture and Tourism, Sunchang-gun 063-650-1612
Gwangju Daegu Expressway Sunchang IC → In front of Sunchang Health Medical Center → In front of Sunchang Jangryum Museum → Sunchang Traditional Gochujang Village → Jangryu Experience Center
* public transport
Seoul → Sunchang: 5 times a day (09: 30-16: 10) from Central City Terminal, takes 3 hours and 20 minutes
Jeonju → Soonchang: Every 20 to 1 hour from Jeonju Intercity Bus Terminal, takes 1 hour and 30 minutes
※ The above information was updated in August 2019, and may change later, so be sure to check it before you travel.
※ Information, such as text, photos, and videos used in this article, is copyrighted by the Korea Tourism Organization, and unauthorized use of the article is prohibited.