Gochujang… is a hot pepper paste made form red chili, glutinous rice, fermented soybeans and salt. It was believed to have been first used in Korea in late 18th century after chili was introduced from Japan in the 16th century. It was originally made by adding powdered red chili peppers and rice powder to soybean paste, then aging this paste under the sun in a clay pot or earthen jars. A small amount of sweetener such as sugar, syrup or honey is also sometimes added for a rich pungent flavor. The hot pepper paste is used to flavor stews, marinate meat, and as a condiment. Gochujang is one of the three indispensable condiments in a Korean home along with soy sauce and soybean paste. It makes dishes spicier but also somewhat sweeter.