A staple in Korean cuisine, gochujang is a savory, sweet, and spicy fermented chili paste. This recipe offers a simpler approach to making this fundamental condiment at home, allowing you to enjoy its rich, complex flavors in your dishes.
Mastering Gochujang: Korean Chili Paste
A staple in Korean cuisine, gochujang is a savory, sweet, and spicy fermented chili paste. This recipe offers a simpler approach to making this fundamental condiment at home, allowing you to enjoy its rich, complex flavors in your dishes.
Ingredients
- 2 cups null Gochugaru (Korean chili powder) fine or coarse
- 1 cup null Chapssal Garu (glutinous rice flour)
- 1/2 cup null Meju Garu (fermented soybean powder) crucial for authentic flavor and fermentation
- 1/2 cup null Malt Barley Powder (Yeotgireum Garu) for sweetness and enzymatic activity
- 1/2 cup cup Soy Sauce
- 1 cup cup Korean Malt Syrup (Jocheong) or Corn Syrup
- 1/4 cup cup Salt or to taste
- 2-3 cups cup Water adjust for desired consistency
Instructions
- In a large, clean bowl, combine the gochugaru, glutinous rice flour, meju powder, and malt barley powder. Mix well.
- Gradually add soy sauce, malt syrup (or corn syrup), and salt to the dry ingredients. Mix thoroughly to form a thick paste.
- Slowly add water, a little at a time, mixing until you achieve a smooth, thick consistency similar to a creamy peanut butter. It should be easy to stir but not runny.
- Transfer the gochujang mixture into a sterilized, airtight container or traditional Korean onggi pot. Leave some headspace for potential expansion during fermentation.
- Cover the container loosely with a breathable cloth (if using an onggi) or a lid that allows for some air exchange, but protects from dust and insects.
- Place the container in a cool, dark place with stable temperature (ideally around 10-15°C or 50-60°F) for fermentation.
- Stir the gochujang once a week for the first month to ensure even fermentation and prevent mold growth on the surface. After the first month, stir once a month.
- Allow the gochujang to ferment for at least 3-6 months. The longer it ages, the richer and more complex the flavor will become.
- Once fermented to your liking, store the gochujang in the refrigerator in an airtight container. It will last for a year or more.
Notes
For optimal flavor development, store your gochujang in a cool, dark place for at least 3-6 months. Stir occasionally during the first month. The longer it ferments, the deeper and more complex its flavor will become. You can adjust the spiciness by increasing or decreasing the amount of gochugaru. Ensure all equipment is sterilized to prevent unwanted mold.
