Kochujang, fermented soybean-based red pepper paste, decreases visceral fat and improves blood lipid profiles in overweight adults.
Cha YS, Kim SR, Yang JA, Back HI, Kim MG, Jung SJ, Song WO, Chae SW. Nutr Metab (Lond). 2013 Feb 26; 10(1):24. Epub 2013 Feb 26.