Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochugaru, chapssal, meju powder, yeotgireum, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it would be naturally fermented over years in jangdok (earthenware) on an elevated stone platform called jangdokdae in the backyard.