Gochujang Recipe: Authentic Korean Chili Paste
Experience the bold, spicy, and sweet flavors of Korean cuisine with this traditional Gochujang recipe. Gochujang, a fermented chili paste, is a staple in Korean kitchens, known for its unique depth of flavor and versatile uses in various dishes. From bibimbap to tteokbokki, this homemade Gochujang will elevate your culinary creations with its rich taste and authentic touch.
Whether you're a seasoned chef or new to Korean cooking, this recipe will guide you through the process of making delicious Gochujang at home. Discover the perfect balance of heat, sweetness, and umami in every spoonful.
Ingredients for Gochujang
Essential Ingredients
- 500 grams yeotgireum (엿기름) (barley malt powder)
- 500 grams wet chapssal garu (찹쌀) (sweet rice flour) or 2 cups sweet rice soaked and blended (see notes)
- 250 grams meju garu (메주가루) (fermented soybean powder)
- 250 grams Korean Cheonilyeom (천일염) (coarse sea salt, bittern removed)
- 500 grams finely ground gochugaru (고추가루) (Korean red chili powder)
- 1 cup jocheong (조청) (rice syrup) or masilcheong (Korean green plum syrup) (optional)
Equipment
- 2 large bowls
- A fine sieve or medium sieve with cheesecloth
- 1 large pot
- A whisk
- A large wooden spoon
- A rubber spatula
- 1 small onggi or jars equivalent to about 3/4 gallon
Step-by-Step Directions for Making Gochujang
Prepare the Malt Water
- Place the barley malt in a large bowl. Stir in 10 cups of warm water and let it sit for 1-2 hours, up to overnight.
- Rub the malt between your palms and squeeze out the milky liquid. Strain the liquid through a fine sieve into another bowl, squeezing out the remaining liquid. Transfer to a large pot.
- Repeat the process with another 10 cups of water to yield 17-18 cups of malt water.
Cook the Sweet Rice
- Add the sweet rice powder to the malt water and stir well. Heat gently until warm but not hot. Let it sit for 2 hours for the enzymes to break down the starch into sugar.
Reduce the Liquid
- Turn the heat to medium and boil the liquid down to half, stirring occasionally. This will take about 2 hours. The resulting liquid should be around 8-9 cups.
Mix the Ingredients
- While the liquid is still warm, pour 7 cups into a large bowl and add the salt, stirring to dissolve. Whisk in the fermented soybean powder until smooth.
- Stir in the gochugaru and mix until well combined. Adjust the thickness and sweetness with additional malt liquid, rice syrup, or soju as needed. Let it sit for a few hours.
Ferment the Gochujang
- Transfer to a jar or onggi, sprinkle with coarse sea salt, cover with fine mesh fabric or cheesecloth, and secure with a rubber band. Place the lid on.
- Keep it outdoors in cool temperatures or at room temperature next to a sunny window. Allow sunlight exposure on sunny days. Ferment for 60-90 days. After that, refrigerate.
Serving Suggestions
Gochujang is a versatile ingredient, adding a spicy kick to various dishes. Use it in bibimbap, tteokbokki, marinades, stews, and more. Adjust the quantity to your taste for a flavorful experience.
The Story Behind Gochujang
Gochujang, meaning “chili paste,” is an essential element of Korean cuisine with roots tracing back to the late Joseon Dynasty. Traditionally aged in earthenware pots, Gochujang develops a complex flavor profile through fermentation. Its rich history and cultural significance make it a cherished condiment in Korean households. Embrace the tradition and taste of Korea with this homemade Gochujang recipe, crafted to bring the authentic flavors of the past into your modern kitchen.