Homemade Gochujang with Rice Syrup
Crafting Your Family’s Custom Gochujang Using Rice Syrup
Unlock the versatile power of gochujang, a staple that elevates any dish! From stir-fries and stews to the indispensable heart of bibimbap, this fermented chili paste adds a delightful kick. Why not make a healthier, customized version for your loved ones by using the natural sweetness of rice syrup?
Essential Ingredients- 900ml Water
- 1.5kg Rice Syrup (Jocheong)
- 70g Meju powder
- 600g Fine chili powder (Gochugaru)
- 130g Salt
Cooking Instructions
Step 1
Begin by pouring 900ml of water into a pot and bring it to a boil over medium heat. Once boiling, reduce the heat slightly.
Step 2
In a separate bowl, add 1.5kg of rice syrup. Pour the boiled water over the syrup and stir well with a wooden spoon until the syrup is completely dissolved and there are no lumps. Ensure the syrup is smoothly incorporated.
Step 3
Allow the syrup-water mixture to cool down to a lukewarm temperature, around 30-40°C (comfortably warm to the touch). Once it reaches this temperature, add 70g of meju powder and 600g of fine chili powder. Stir thoroughly to combine, ensuring no clumps form. Mix gently and steadily.
Step 4
Now, add 130g of salt to the mixture. Stir again until well incorporated. You can adjust the saltiness to your preference later, but it’s best to start with the recommended amount. This step is crucial for balancing the flavors, so stir carefully while checking the saltiness.
Step 5
Stir everything together thoroughly and evenly until you achieve a smooth, lump-free consistency. This ensures all the ingredients are well blended, which is key to the final texture and taste of your gochujang.
Step 6
Finally, transfer the well-mixed gochujang into a clean, sterilized earthenware pot (hangari) or an airtight storage container. Fermenting it in a hangari can develop a richer flavor profile. Your delicious homemade gochujang is now ready!
