LITTLE CHARMS, MADE BY HAND
Gochujang, the iconic Korean fermented red chilli paste, dates back to the 16th century following the introduction of chilli peppers from the Americas. Brought to East Asia by Portuguese traders, the fiery new ingredient was quickly incorporated into centuries-old Korean fermentation techniques, giving rise to the first true iterations of gochujang.
Traditionally, gochujang was fermented for months in onggi-porous earthenware vessels designed to regulate airflow and temperature naturally. Once prepared almost exclusively at home, it has since transcended borders to become one of the world's most celebrated "mother sauces".