. "Gochujang (Korean: \uACE0\uCD94\uC7A5, IPA: [kot\u0255\u02B0ud\u0291a\u014B] Koryo-mar:\u043A\u043E\u0447\u0445\u0438\u0446\u0430\u0439/\u043A\u043E\u0447\u0445\u0438\u0434\u044F\u043D (regional)) is a savory, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae (\uC7A5\uB3C5\uB300) in the backyard. Its HS code is 2103.90.1030. It can be used with many different things."@en . .