Super Simple 10-Minute Gochujang with Canned Sikhye
Super Simple Gochujang in 10 Minutes with Canned Sikhye: Ready to Eat from Next Day! No Onggi Jar Needed.
Does making gochujang sound difficult? Worried about not having an onggi (earthenware jar)? You can make delicious gochujang in just 10 minutes using canned sikhye, and it’s ready to eat by the next day! This super simple method requires no special equipment. Skip the expensive store-bought gochujang and make your own homemade version with this recipe – it tastes much better than anything from the supermarket! Thank you.
Ingredients
- Canned Sikhye 700g (including rice grains)
- Jocheong (Korean rice syrup) 800g
- Salt 240g
- Gochugaru (Korean chili flakes) 400g (fine grind recommended)
- Meju powder (fermented soybean powder) 200g
- Maesilcheong (plum extract) 200g (or water)
Cooking Instructions
Step 1
Hello everyone! Today, as the first part of our ‘Super Simple Series,’ we’ll be making super simple gochujang in just 10 minutes using canned sikhye. With this method, you can whip up gochujang quickly and start enjoying it from tomorrow! Please have your canned sikhye and jocheong ready.
Step 2
First, prepare 700g of canned sikhye. You can use all of the contents, including the rice grains found inside, as they will ferment and mature during the process. Using canned sikhye makes making gochujang quick and easy.
Step 3
Pour the canned sikhye into a clean container. Then, add 800g of jocheong. Mix well so that the sikhye and jocheong blend together smoothly.
Step 4
Next, add 240g of salt and stir until it dissolves completely. It’s crucial to add enough salt to prevent spoilage, so don’t be tempted to use too little!
Step 5
Now, add 400g of gochugaru (chili flakes) and stir well. Using fine-ground gochugaru is ideal. If you only have coarse flakes, you can grind them finer in a blender or food processor for a smoother texture.
Step 6
Add 200g of meju powder (fermented soybean powder) and stir again until everything is well combined. Ensure the meju powder is thoroughly mixed with the other ingredients.
Step 7
If the gochugaru or meju powder seems clumpy and doesn’t mix smoothly, you can sift them through a sieve before adding. This will help create a lump-free, smooth paste.
Step 8
Finally, add 200g of maesilcheong (plum extract). If you don’t have maesilcheong, you can substitute it with 200g of plain water. Stir everything together, ensuring all ingredients are evenly incorporated without any lumps.
Step 9
The mixture might seem quite thin and runny when you first make it. However, as it rests and matures, it will naturally thicken to the perfect gochujang consistency.
Step 10
Carefully transfer the finished gochujang into a clean container, being mindful not to spill. Cover it with a lid and leave it at room temperature for about 12 hours. After that, store it in your kimchi refrigerator and enjoy!
Step 11
Here’s what the gochujang looks like about 3 weeks after making it! As you can see, it has achieved a wonderful consistency and the flavor has deepened beautifully. It’s truly delicious. Enjoy cooking with your homemade gochujang!
