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Gochujang

Gochujang (고추장) is a spicy Korean fermented condiment made from red peppers, meju (fermented soybean paste), sticky rice flour and wheat germ.

Prep Time
1 hr
Cook Time
2 hrs mins
Rest Time
60 d
Total Time
3 hrs 20 mins
Servings: 4 quarts / liters
Course: Condiments
Cuisine: Asian , Korean , Vegan

Ingredients

  • 16 oz. yeotgireum-garu barley malt powder
  • water
  • 7 cups glutinous rice flour
  • 5 cups rice syrup
  • 16 oz. mejugaru fermented soy powder
  • 2 lb hot pepper powder
  • 14 oz. salt

Instructions

    Cup of Yum
  1. Mix 4 quarts (4 liters) of water with barley malt powder (yeotgireum) in a large bowl.
  2. Filter the mixture and pour it into a large heavy-bottomed pan.
  3. Place the pan on medium heat for about 20 minutes until the mixture is hot but not searing.
  4. Remove the pan from the heat and add the sticky rice flour. Mix well with a wooden spoon.
  5. Leave to stand for 2 hours. The liquid on the surface will be much clearer and will have a slightly sweet taste.
  6. Bring to a boil and cook for 2 hours over medium-high heat, until it decreases by ¼ to ⅓.
  7. Stir occasionally with a wooden spoon so that the bottom does not burn.
  8. Add the rice syrup and mix well.
  9. Remove from heat and wait for it to cool completely.
  10. Add the mejugaru and mix well.
  11. Then add the hot pepper powder and mix well.
  12. Finally, add the salt and stir until there are no more lumps in the paste.
  13. Transfer the paste to one or more terracotta pots or glass jars and cover with a net or cheesecloth before closing the lid tightly.
  14. It will take about 2 to 3 months for the paste to be fermented.

Notes

  • During this time, it is best to open the lid and let it sit in the sun during the day, and close the jar at night.