In the past, every Korean household would make soy sauce, doenjang soybean paste and gochujang red pepper paste. These three are the most important seasonings in the Korean diet, so preparing them well is another important annual task along with making kimchi. Demonstration of how to make kimchi and gochujang
Each Korean household would keep a series of large and small crocks or earthenware jars in their backyards to contain soy sauce, soybean paste, red pepper paste, salt and various types of kimchi.
Today ready-made traditional seasonings are available to buy, yet many households particularly in the countryside still keep the old practice.
Sunchang, Jeollabuk-do is famous for making some of the best gochujang.