How to make Gochujang at home

Name: How to make Gochujang at home
Prep time: 6 h
Cook time: 6 h
Total time: 12 h
Yield: 4 quarts
Ingredients: 1.5 kg Fine Red Chili powder (Goun Gochukaru 고운 고추가루); 500 g Fermented Soy Bean powder (Meju Karu 메주가루); 1 kg Sweet Rice (made into powder - Chapssal Karu 찹쌀가루); 750 g Milled Malt Barley (Yeotkireum Karu 엿기름가루); 750 g Sea Salt with bittern removed (Cheonilyeom 천일염); 1 kg rice syrup (jocheong 조청); 5 liter cold water

User Reviews

5.0

69 reviews

Excellent

Prep Time
6 hrs
Cook Time
6 hrs
Total Time
12 hrs
Servings
4 quarts
Course
Main Course
Cuisine
Korean

How to make Gochujang at home

Quade Diaz

Report

How to make gochujang at home the traditional and authentic way. It is a lot of work but will be nothing like the ones you buy at the stores. Makes about 1 gallon (4 quarts).

Share:

I Made This!

51 people made this

Print

14 people printed this

Save this

41 people saved this

Ingredients

Servings

1.5 kg Fine Red Chili powder (Goun Gochukaru 고운 고추가루) (1.5kg = 3.3 lb)
500 g Fermented Soy Bean powder (Meju Karu 메주가루) (500g = 1.1 lb)
1 kg Sweet Rice (made into powder - Chapssal Karu 찹쌀가루) (1 kg = 2.2 lb)
750 g Milled Malt Barley (Yeotkireum Karu 엿기름가루) (750g = 1.65 lb)
750 g Sea Salt with bittern removed (Cheonilyeom 천일염) (750g = 1.65 lb)
1 kg rice syrup (jocheong 조청) (1 kg = 2.2 lb)
5 liter cold water (5 litre = 5.2 quart)

Add to Shopping List

Instructions

THE NIGHT BEFORE: Soak 750 g Milled Malt Barley (Yeotkireum Karu 엿기름가루) in 5 liter cold water for 5 hrs or more.
THE NIGHT BEFORE: Soak whole 1 kg Sweet Rice (made into powder - Chapssal Karu 찹쌀가루) in water for 3-4 hrs or more.
NEXT MORNING: Strain soaked sweet rice through a colander and remove all excess water.
Grind sweet rice with a blender or chopper as fine as you can make it. Set aside.
Strain malt barley through a fine sieve or medium grade cheese cloth to just get the liquid and some fine white sediments. Discard the malt barley.
Add sweet rice powder to strained liquid from above.
Leave mixture in the oven with a temperature of about 60°C (140°F) for 5 hrs.
Remove malt barley + sweet rice mixture from oven and cook on stove top.
Start at medium high -> medium heat until liquid has reduced by about 20%. Let it cool.
Once liquid is cooled, add 1.5 kg Fine Red Chili powder (Goun Gochukaru 고운 고추가루), 500 g Fermented Soy Bean powder (Meju Karu 메주가루) and 750 g Sea Salt with bittern removed (Cheonilyeom 천일염).
Add 1 kg Rice Syrup (Jocheong 조청) - add more or less to your taste.
Mix everything well.
Transfer gochujang into the prepared, sanitized clay pot (hangari 항아리).
Sprinkle top with handful of sea salt.
Leave in full sun for 6 months.

Notes

The sun helps to kill any fungus from forming on top. Cover the top with a fine mosquito net or mesh that will keep the bugs away but let the sun in. Tie the net with a string so it stays put. Cover with a lid when it rains and at night time to keep moisture out.Please check out my blog post for more details on how to sterilize the pot 1-2 days before.