A study conducted by the Korean Food Research Institute measured the anti-diabetic eﬀect of kochujang, a traditional Korean food. In the study, diabetic rats were fed a high fat-diet including 5% of calories from two diﬀerent kinds of kochujang powder or the equivalent amount of nutrients, for eight weeks. Kochujang powder was made by fermenting two diﬀerent kinds of soybeans, red peppers, glutinous rice and malts. The study found that kochujang improved glucose homeostasis by reducing insulin resistance in the rats. The diet was also found to reduce hepatic glucose output, triacylglycerol accumulation and to increase glycogen storage.
Nutrition Journal. 2009 Jul-Aug;25(7-8):790-9. (Kwon et al.)