Amazing Gochujang Recipe
Gochujang is important to Korean cuisine's depth and richness. Have you tried making it yourself? I'll show you how to make tasty homemade gochujang in this post.
Ingredients
- 2 cups Korean red chili powder gochugaru
- 1 1/2 cups glutinous rice powder
- 1 cup fermented soybean powder mejugaru
- 1/2 cup coarse sea salt
- 1/4 cup sugar
- 2 cups water
- 1 cup malt syrup yeotgireum or honey
- 1 cup Korean rice wine makgeolli
Instructions
- The first step in making gochujang is to soak the glutinous rice powder in water overnight. This will soften the rice and make it easier to blend into a smooth paste.
- Once the glutinous rice powder has soaked overnight, drain any excess water and transfer the rice to a blender or food processor. Add 1 cup of water and blend until you have a smooth, thick paste. Set the rice paste aside for later.
- In a large mixing bowl, combine the Korean red chili powder, fermented soybean powder, coarse sea salt, and sugar. Mix well until all the ingredients are evenly distributed.
- In a large pot, bring 2 cups of water and 1 cup of Korean rice wine to a boil. Reduce the heat to low and add the malt syrup or honey. Stir until the malt syrup or honey has dissolved.
- Add the rice paste to the pot of water and rice wine. Stir well until the rice paste has dissolved and the mixture is smooth. Gradually add the dry ingredients mixture to the pot, stirring constantly until everything is well combined.
- Transfer the mixture to a large glass jar or ceramic crock. Cover the jar or crock with a cheesecloth or lid that allows air to circulate.
- Leave the jar or crock at room temperature for at least a week or up to a month to ferment. Stir the gochujang every couple of days to prevent mold from forming on the surface.
Notes
- If you can't find some of these ingredients, you can substitute them with other options. For example, you can use regular rice flour instead of glutinous rice powder, and miso paste instead of fermented soybean powder.
