📝 About This Recipe
Deeply savory, subtly sweet, and packing a sophisticated fermented punch, this homemade Gochujang is a world away from store-bought versions. This recipe utilizes the traditional method of combining fermented soybean powder with sweet rice flour and sun-dried chili flakes to create a complex condiment that defines Korean cuisine. While it requires patience for the fermentation process, the resulting paste offers a rich, velvety texture and a clean, spicy finish that elevates everything from stews to marinades.
🥗 Ingredients
The Starch Base
- 4 cups Water (filtered or spring water preferred)
- 250 grams Sweet Rice Flour (also known as glutinous rice flour)
- 200 grams Barley Malt Powder (yeotgireum-garu, essential for breaking down starches)
The Flavor & Fermentation Body
- 500 grams Gochugaru (Korean red chili powder, fine grind specifically for paste)
- 200 grams Meju-garu (fermented soybean powder)
- 500 grams Rice Syrup (jocheong, provides the signature glossy sheen)
- 150 grams Sea Salt (coarse Korean sea salt, non-iodized)
- 1/4 cup Soju (optional, helps prevent mold during initial fermentation)
👨🍳 Instructions
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1
Begin by soaking the barley malt powder in 4 cups of lukewarm water for about 1 hour. Squeeze the powder through a fine-mesh sieve or cheesecloth to extract all the liquid (malt water), discarding the solid husks.
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2
Pour the malt water into a large heavy-bottomed pot and whisk in the sweet rice flour until no lumps remain.
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3
Place the pot over very low heat. You want to warm the mixture to about 140°F (60°C). This activates the enzymes in the malt to convert the rice starch into sugar. Let it sit at this temperature for 2 hours; the mixture will become thin and sweet.
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4
Increase the heat to medium-high and bring the mixture to a gentle boil. Reduce the heat and simmer, stirring constantly with a wooden spoon, for 20-30 minutes until the liquid has reduced by about one-third and thickened slightly.
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5
Remove the pot from the heat and stir in the rice syrup while the mixture is still hot. This ensures it incorporates smoothly.
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6
Allow the base to cool down to room temperature. This is crucial; if it is too hot, it will cook the soybean powder and ruin the fermentation.
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7
Once cooled, whisk in the Meju-garu (fermented soybean powder) thoroughly. It may smell quite strong at first, but this mellows beautifully over time.
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8
Gradually add the fine Gochugaru (chili powder). Stir vigorously until the mixture is uniform and turns a deep, vibrant red. The consistency should be like a thick, heavy batter.
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9
Add the sea salt and stir until it is completely dissolved. If using, stir in the soju at this stage to act as a natural preservative.
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10
Transfer the paste into a sterilized earthenware crock (onggi) or a large glass jar. Do not fill to the top; leave at least 3 inches of headspace for gases to escape.
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11
Cover the mouth of the jar with a breathable cloth or cheesecloth secured with a rubber band. If using a traditional onggi, place the lid on top.
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12
Place the jar in a sunny, well-ventilated spot. Traditionally, it is left outdoors, but a sunny windowsill works well. Let it ferment for 2 to 6 months.
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13
Check the paste occasionally. If it looks dry on top, you can sprinkle a little extra sea salt over the surface to protect it. Once the flavor is deep and pungent, seal with a tight lid and store in the refrigerator.
💡 Chef's Tips
Always use 'Fine' Gochugaru for this recipe; the coarse flakes used for Kimchi will result in a gritty texture. Ensure all your equipment is thoroughly sterilized with boiling water before starting to prevent bad bacteria growth. If you see white mold on the surface during fermentation, simply scrape it off and sprinkle a thin layer of salt over the spot. The longer you ferment (up to a year), the darker and more savory the paste will become. If the paste is too thick after fermentation, you can thin it with a little more rice syrup or a splash of refined rice wine.
🍽️ Serving Suggestions
Whisk into a 'Ssamjang' dip with toasted sesame oil and minced garlic for Korean BBQ. Use as the primary base for 'Bibimbap' sauce by adding a touch of sugar and vinegar. Stir a tablespoon into 'Kimchi-jjigae' (stew) for an incredible depth of flavor. Use as a glaze for spicy roasted chicken wings or cauliflower bites. Mix with mayonnaise for a spicy, fermented sandwich spread with a kick.