How to make Gochujang at home
User Reviews
5
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Prep Time
6 hrs
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Cook Time
6 hrs
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Total Time
12 hrs
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Servings
4 quarts
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Course
Main Course
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Cuisine
Korean
How to make Gochujang at home
Description
Making Gochujang at home starts by soaking malted barley flour in cold water overnight to extract fermenting enzymes and soaking sweet rice flour separately. The sweet rice is ground finely and mixed with strained malt barley liquid. This mixture is warmed at a low temperature to partially cook and thicken it. After cooling, key ingredients such as fine red chili powder, fermented soybean powder, sea salt, and rice syrup are added and thoroughly mixed to create a thick paste.
The paste is then left to ferment, traditionally exposed to sunlight, protected with a fine mesh to prevent insects, which helps develop the deep, complex umami, sweet, and spicy flavors characteristic of Gochujang. Covering it during rain and nighttime prevents moisture issues. The end product is a thick, richly flavored chili paste used widely in Korean cuisine as a condiment and seasoning.
This method calls for attention to ingredient preparation and hygienic handling, including sterilizing containers before fermentation to ensure good quality and safety. The total fermentation time varies, but adequate sun exposure aids flavor development while preventing spoilage.
Ingredients
- 1.5 kg red chili pepper powder 1.5kg = 3.3 lb, fine, Goun Gochukaru (고운 고추가루
- 500 g fermented soybean powder 500g = 1.1 lb, Meju Karu (메주가루
- 1 kg sweet rice flour 1 kg = 2.2 lb, made into powder, Chapssal Karu (찹쌀가루
- 750 g malted barley flour 750g = 1.65 lb, Yeotkireum Karu (엿기름가루
- 750 g sea salt 750g = 1.65 lb, with bittern removed, Cheonilyeom (천일염
- 1 kg rice syrup 1 kg = 2.2 lb, jocheong 조청
- 5 liter water 5 litre = 5.2 quart, cold
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
- Cover the fermenting Gochujang with a fine mosquito net to keep bugs out while allowing sunlight in.
- Tie the net securely so it remains in place during sun exposure.
- Protect the mixture with a lid during rain and at night to prevent excess moisture.
- Prepare fermentation containers by sterilizing 1–2 days before starting for best results.
User Reviews
Overall Rating
5
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