"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.