📝 About This Recipe
An ancient pillar of Korean gastronomy, Gochujang is a deeply complex fermented chili paste that balances fiery heat with a subtle, lingering sweetness and rich umami undertone. Unlike store-bought versions, this traditional recipe utilizes meju-garu (fermented soybean powder) and grain syrup to create a thick, glossy condiment that develops character over time. It is a labor of love that transforms humble ingredients into a versatile pantry staple essential for authentic Korean soul food.
🥗 Ingredients
The Sweetening Base
- 4 cups Water (filtered)
- 1 cup Sweet Rice Flour (also known as glutinous rice flour)
- 2 cups Rice Syrup (jocheong; can substitute with malt syrup)
- 1/2 cup Brown Sugar (packed)
The Fermentation & Flavor Core
- 1 cup Meju-garu (fermented soybean powder specifically for Gochujang)
- 3 cups Gochugaru (fine-grind Korean red chili powder)
- 1/2 cup Sea Salt (fine grain, non-iodized)
- 1/4 cup Soju (optional, acts as a preservative)
👨🍳 Instructions
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1
In a heavy-bottomed pot, whisk together the 4 cups of filtered water and 1 cup of sweet rice flour until no lumps remain and the mixture is smooth.
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2
Place the pot over medium heat and cook, stirring constantly with a wooden spoon. The mixture will begin to thicken into a translucent, porridge-like consistency.
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3
Once the mixture begins to bubble gently, reduce the heat to low and simmer for about 5-7 minutes to cook out the raw flour taste.
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4
Add the rice syrup and brown sugar to the porridge. Stir continuously until the sugar is completely dissolved and the mixture is glossy.
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5
Remove the pot from the heat and allow the mixture to cool down to lukewarm (about 100°F or 40°C). This is crucial; if it's too hot, it will kill the beneficial enzymes in the soybean powder.
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6
Whisk in the meju-garu (fermented soybean powder). Ensure it is thoroughly incorporated into the sweet base to prevent dry clumps.
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7
Gradually add the fine gochugaru (chili powder) one cup at a time, stirring vigorously. The paste will become very thick and vibrant red.
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8
Add the sea salt and stir well. The salt may not dissolve immediately, but it will break down during the fermentation process.
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9
Pour in the soju if using. This helps stabilize the paste and prevents unwanted mold growth during the aging process.
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10
Let the paste sit in the pot, covered with a clean cloth, at room temperature for 2-3 hours to allow the flavors to begin mingling.
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11
Transfer the paste into a sterilized glass jar or a traditional earthenware crock (onggi). Smooth the top with the back of a spoon.
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12
Clean the inner rim of the jar meticulously to prevent mold. Sprinkle a thin layer of sea salt over the top surface to act as a protective barrier.
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13
Cover the jar with a breathable cloth or a loose lid. Place in a cool, dark place or a sunny spot (if using traditional methods) to ferment for at least 1-2 months before moving to the refrigerator.
💡 Chef's Tips
Ensure you use 'fine' gochugaru rather than the coarse flakes used for kimchi; the fine powder provides the signature smooth texture. Never use iodized table salt, as the chemicals can interfere with the fermentation and produce a bitter aftertaste. If you see a small amount of white mold on the surface, don't panic—simply scrape it off and add more salt to the top. For a deeper flavor, let the paste age for up to 6 months; the color will darken and the umami will intensify significantly.
🍽️ Serving Suggestions
Whisk with sesame oil and vinegar to create a vibrant 'Cho-gochujang' dipping sauce for seafood. Use as the primary base for authentic Bibimbap sauce mixed with garlic and sugar. Slather onto pork ribs or chicken wings as a spicy glaze before roasting. Stir a tablespoon into stews like Kimchi-jjigae to add body, thickness, and a spicy kick.