Gochujang
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.