Gochujang, the iconic Korean fermented chili paste, is a cornerstone of Korean cuisine, offering a perfect balance of spicy, sweet, salty, and umami flavors. While traditionally made through a lengthy fermentation process, this homemade recipe simplifies the method while preserving authentic taste. Using fine Korean chili powder (gochugaru), fermented soybean powder (meju garu), sweet rice syrup (jocheong), and sea salt, you can create your own batch of this versatile condiment right at home. Perfect for seasoning stews, marinades, or stir-fries, this recipe is ideal for winter cooking when bold flavors are most appreciated.
H How to make amazing Gochujang
