📝 About This Recipe
Gochujang is the cornerstone of Korean gastronomy, a deeply savory, sweet, and spicy fermented chili paste that adds unparalleled complexity to any dish. Traditionally aged in earthenware pots, this recipe captures that authentic, earthy depth using a blend of sun-dried chili powder, fermented soybean powder, and glutinous rice. It is a labor of love that rewards the cook with a rich umami punch that transforms stews, marinades, and bibimbap into culinary masterpieces.
🥗 Ingredients
The Starch Base
- 2 cups Glutinous rice flour (also known as sweet rice flour)
- 4 cups Water (filtered water is preferred)
- 1.5 cups Grain syrup (Jocheong, or substitute with rice syrup)
The Flavor & Fermentation
- 1 cup Mejugaru (fermented soybean powder specifically for Gochujang)
- 2.5 cups Gochugaru (fine-grind Korean chili powder for a smooth texture)
- 1/2 cup Sea salt (coarse Korean sea salt, adjust to taste)
- 1/4 cup Honey (adds a floral sweetness and glossy sheen)
Optional Aromatics (Modern Twist)
- 2 tablespoons Garlic (very finely minced)
- 2 tablespoons Sake or Cheongju (Korean rice wine to help preservation)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot, whisk together the glutinous rice flour and 4 cups of water until no lumps remain and the mixture is completely smooth.
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2
Place the pot over medium-low heat. Stir constantly with a wooden spoon to prevent the flour from sticking to the bottom or burning.
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3
Continue cooking for about 10-15 minutes until the mixture thickens into a translucent, porridge-like consistency. It should be thick enough to coat the back of a spoon heavily.
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4
Stir in the grain syrup (Jocheong) and continue to simmer on very low heat for another 20 minutes. The mixture will thin out slightly and turn a pale amber color.
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5
Remove the pot from the heat and let the mixture cool down until it is warm to the touch (about 110°F or 45°C). If it is too hot, it will kill the beneficial enzymes in the soybean powder.
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6
Gradually whisk in the Mejugaru (fermented soybean powder). Ensure it is fully incorporated to avoid any dry clumps of powder.
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7
Add the sea salt and stir vigorously until the salt has completely dissolved into the warm base.
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8
Slowly fold in the fine Gochugaru (chili powder). This is where the paste takes on its iconic deep red color. Stir until the texture is uniform and thick.
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9
Stir in the honey and the optional rice wine or garlic. The honey will give the paste a beautiful, professional-looking luster.
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10
Allow the paste to sit in the pot uncovered at room temperature for 2-3 hours to cool completely and let the flavors begin to marry.
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11
Transfer the Gochujang into sterilized glass jars or a traditional earthenware crock (Onggi).
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12
Wipe the rims of the jars clean to prevent mold. Cover the top with a layer of sea salt if aging traditionally, or simply seal tightly for modern refrigeration.
💡 Chef's Tips
Always use fine-grind Gochugaru; the coarse flakes used for Kimchi will result in a gritty texture that doesn't melt into sauces properly. If the paste feels too thick after cooling, you can thin it with a small amount of rice wine or more grain syrup. For the most authentic flavor, let the paste 'age' in the refrigerator for at least 2 weeks before using; this allows the pungent soybean notes to mellow. Ensure all utensils and jars are perfectly dry; any introduced moisture can cause the paste to spoil during storage. When using, always use a clean spoon to prevent cross-contamination and prolong shelf life.
🍽️ Serving Suggestions
Whisk with sesame oil, vinegar, and sugar to create a vibrant 'Cho-gochujang' dipping sauce for seafood. Stir a tablespoon into a bubbling pot of Kimchi Jjigae (stew) for added body and spice. Use as a glaze for Korean Fried Chicken or roasted cauliflower wings for a sweet-heat kick. Mix into warm rice with sautéed vegetables and a fried egg for the ultimate Bibimbap. Pair with a cold glass of Makgeolli (Korean rice wine) to balance the heat of dishes made with this paste.