Homemade Delicious Gochujang (Korean Chili Paste)
Easy Gochujang Making: A Simpler Recipe Than Doenjang (Fermented Soybean Paste)
Learn how to make delicious and healthy Gochujang from scratch! This recipe is much simpler than making Doenjang, making it easy for anyone to create flavorful Gochujang at home. Enhance your dishes with the rich flavor of your homemade paste.
Main Ingredients
- 1.2kg (2 geun) Gochugaru (Korean chili powder)
- 1,650ml Water
- 3kg Sweet Rice Syrup (Jocheong)
- 620g Salt
- 500g Sweet Rice Flour (Jangmil)
- 200g Powdered Meju (fermented soybean starter)
Cooking Instructions
Step 1
This recipe utilizes a meal kit containing powdered Meju, sweet rice syrup, salt, and sweet rice flour to create approximately 7.5kg of Gochujang. The only ingredients you need to prepare separately are Gochugaru and water. The process is based on the provided instructions, with slight personal adjustments for optimal results, while staying true to the core recipe.
Step 2
A total of 2 liters of water is required, but the final consistency of the Gochujang can be adjusted during the process. While the instructions suggest adding water in stages, to prevent the mixture from becoming too thin initially, pour 1.4 liters of purified water into the pot first.
Step 3
Add the 3kg of sweet rice syrup to the water in the pot. Use a wooden spatula to scrape out as much syrup as possible, ensuring no residue is left behind.
Step 4
Place the pot on the stove over medium heat. Stir continuously with the spatula to ensure the syrup dissolves evenly and the mixture boils smoothly without sticking.
Step 5
Once the syrup mixture comes to a rolling boil throughout, turn off the heat. Allow it to cool down completely before proceeding to the next step.
Step 6
Prepare 1.2kg (2 geun) of finely ground Gochugaru, specifically milled for Gochujang making. Note that one ‘geun’ is equivalent to 600g.
Step 7
In a large mixing bowl, add the 1.2kg of finely ground Gochugaru. Next, add 620g of salt and 500g of sweet rice flour. Finally, add the 200g of powdered Meju. These are all the dry ingredients.
Step 8
Mix all the dry ingredients thoroughly with a spoon or spatula, ensuring there are no clumps. Even mixing is crucial for a consistent final product.
Step 9
Slowly pour the cooled sweet rice syrup mixture into the bowl containing the dry ingredients.
Step 10
Stir everything together with a spatula until well combined. Continue stirring to ensure all the powder absorbs the liquid and the mixture starts to thicken. Let it rest for about 3-4 hours to allow the ingredients to hydrate and the paste to thicken.
Step 11
Pour 250ml of water into the pot that was used to boil the sweet rice syrup. This will help rinse out any remaining syrup.
Step 12
Swirl the water in the pot to loosen and collect any residual syrup from the bottom and sides. This step maximizes the use of the sweet and flavorful syrup.
Step 13
Add the rinsed syrup water to the thickened Gochujang paste. Stir well to incorporate. If the paste is too thick, gradually add more water until you reach your desired consistency. A total of 1,650ml of water will be used in this recipe.
Step 14
Ensure the container you are using to store the Gochujang is completely clean and dry. Carefully transfer the finished Gochujang into a sterilized glass jar.
Step 15
Cover the opening of the jar with plastic wrap, then secure the lid. This creates a good seal and prevents contamination.
Step 16
Considering the significant temperature fluctuations these days, it is recommended to age the Gochujang in the refrigerator for 1 to 3 months before consumption. This aging process allows the flavors to deepen and mature, resulting in a richer taste.
