Gochujang is a traditional Korean savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, meju powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with enzymes during the fermentation process. It is traditionally fermented in jangdok (earthenware vases) without the use of preservatives or additives of any kind. It is known for promoting the irrigation of blood vessels and benefits to the intestinal flora. Chef Lippe combines it with luscious cheese and fluffs it to a light airy spread.