Authentic Homemade Gochujang (Korean Chili Paste)
Easy Homemade Gochujang Recipe for Beginners: Achieve Mom’s Authentic Flavor!
Gochujang has always been made by my mother, carrying her loving touch. This New Year, I’m taking on the challenge of making my own gochujang! Let’s give it a try! Haha
Key Ingredients
- Fine chili powder 1.5kg
- Traditional meju powder (fermented soybean powder) 1kg
- Fermented sticky barley flour 1kg
- Corn syrup (mulyeot) 3kg
- Coarse sea salt (cheonilyeom) 700g
- Purified water 7L
- Plum extract (maesil-cheong) 500ml
- Soju (for sterilization/flavor) 1/2 bottle (approx. 300ml)
Cooking Instructions
Step 1
First, prepare the ingredients for approximately 10kg of delicious gochujang. You’ll need 1.5kg of fine chili powder, 1kg of traditional meju powder for that deep savory flavor, and 1kg of fermented sticky barley flour to add a pleasant chewiness.
Step 2
Next, measure out 3kg of corn syrup for sweetness, 700g of coarse sea salt for the perfect savory balance, and 7L of purified water.
Step 3
In a large, wide pot, combine the corn syrup and sea salt. Heat over medium heat, stirring constantly until the salt is completely dissolved. Skim off any foam that rises to the surface for a cleaner taste. It’s crucial to use a pot large enough to prevent boiling over.
Step 4
Now for a critical step: the boiled syrup mixture must cool completely. Adding the powders while it’s hot will cause them to clump. Ensure it’s cooled down to lukewarm or cool to the touch before proceeding. I let mine cool for about two hours. Add the Korean fermented sticky barley flour and whisk thoroughly, ideally with a balloon whisk, to ensure there are no lumps.
Step 5
Next, incorporate the meju powder, which adds a traditional, fermented depth. Again, whisk diligently until it’s smoothly incorporated without any clumps.
Step 6
Finally, add the fine chili powder. Whisk everything together until you achieve a smooth, lump-free paste. The process for making gochujang involves: boiling the liquid base, cooling it thoroughly, adding and whisking in the powders until smooth, and finally, fermenting.
Step 7
Don’t worry too much about the order of adding the powders! You can add them in any order you find convenient, and you’ll still end up with delicious gochujang.
Step 8
Before transferring the gochujang to its storage container, pour in some soju to sterilize the container and enhance preservation. I’m also adding 500ml of our family’s special plum extract for a sweet and sour note. Instead of soju, I’m using about half a bottle’s worth (approx. 300ml) of a stronger traditional Korean liquor called Munbaeju. Mix everything thoroughly once more to ensure all ingredients are well combined.
Step 9
And there you have it! Your beautifully colored, homemade gochujang is ready! Isn’t it surprisingly easy? You can absolutely do this!
Step 10
Transfer the gochujang into a sterilized container, making sure it’s completely dry. Let it ferment in a well-ventilated area at room temperature for about 1 to 2 weeks, then store it in the refrigerator. Since no preservatives were used, I sprinkled a little bit of 함초소금 (sea fennel salt) on top as an extra precaution against spoilage. Enjoy your delicious homemade gochujang!
