gochujangn.

Brit.

/ˈkəʊtʃuːˌdʒaŋ/, U.S.

/ˈkoʊtʃuˌdʒɑŋ/

Forms: 1900s– gochujang, 1900s– koch'ujang, 1900s– kochujang, 2000s– gojujang, 2000s– kojujang.

Origin: A borrowing from Korean. Etymons: Korean gochujang, koch'ujang.

Etymology: < Korean gochujang (also sometimes transliterated as koch'ujang) < gochu red pepper + jang sauce ( < Middle Chinese; compare Chinese jiàng thick sauce, paste).

In Korean cookery: a spicy paste, made from red chilli pepper, fermented soya beans, glutinous rice, and salt.

ΘΚΠ

the world > food and drink > food > additive > spice > [noun] > curry-powder or -paste

curry1598

masala1780

curry-powder1810

curry-paste1855

mulligatawny paste1858

garam masala1954

gochujang1966

1966 World Affairs 129 30 Rice and salt are provided by the South Vietnamese government, while the Korean sauces—twenjang (soy bean paste), kanjang (soy sauce), and kochujang (red pepper paste)—and kimchi (Korean hot pickled cabbage)—come from Korea.

1984 Register (Orange County, Calif.) 11 Apr. (Food section) 6/5 These [basic flavours] are accented with cayenne pepper, chili powder, gochujang (a salty chile paste), bean paste and rice wine.

1991 M. Millon & K. Millon Flavours of Korea 55 Mix the whelk meat together with the kochujang, garlic, ginger, spring onions, sesame oil, and about 1 tablespoon of soju or vodka.

2015 Time Out London 28 Apr. 36/1 Using staple East Asian ingredients like kimchi, gochujang, ssamjang and nashi pear, she's turned familiar foods like pulled pork, kale and aubergine into something remarkable.

This entry has been updated (OED Third Edition, December 2016; most recently modified version published online March 2022).

单词	gochujang
释义	gochujangn. Brit. /ˈkəʊtʃuːˌdʒaŋ/, U.S. /ˈkoʊtʃuˌdʒɑŋ/ Forms: 1900s– gochujang, 1900s– koch'ujang, 1900s– kochujang, 2000s– gojujang, 2000s– kojujang. Origin: A borrowing from Korean. Etymons: Korean gochujang, koch'ujang. Etymology: < Korean gochujang (also sometimes transliterated as koch'ujang) < gochu red pepper + jang sauce ( < Middle Chinese; compare Chinese jiàng thick sauce, paste). In Korean cookery: a spicy paste, made from red chilli pepper, fermented soya beans, glutinous rice, and salt. ΘΚΠ the world > food and drink > food > additive > spice > [noun] > curry-powder or -paste curry1598 masala1780 curry-powder1810 curry-paste1855 mulligatawny paste1858 garam masala1954 gochujang1966 1966 World Affairs 129 30 Rice and salt are provided by the South Vietnamese government, while the Korean sauces—twenjang (soy bean paste), kanjang (soy sauce), and kochujang (red pepper paste)—and kimchi (Korean hot pickled cabbage)—come from Korea. 1984 Register (Orange County, Calif.) 11 Apr. (Food section) 6/5 These [basic flavours] are accented with cayenne pepper, chili powder, gochujang (a salty chile paste), bean paste and rice wine. 1991 M. Millon & K. Millon Flavours of Korea 55 Mix the whelk meat together with the kochujang, garlic, ginger, spring onions, sesame oil, and about 1 tablespoon of soju or vodka. 2015 Time Out London 28 Apr. 36/1 Using staple East Asian ingredients like kimchi, gochujang, ssamjang and nashi pear, she's turned familiar foods like pulled pork, kale and aubergine into something remarkable. This entry has been updated (OED Third Edition, December 2016; most recently modified version published online March 2022). < n.1966
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