How to make amazing Gochujang

Gochujang, the iconic Korean fermented chili paste

Portions: 1 jar (approximately 750ml)
Total time: 4 hours (including resting and cooling time)
Difficulty: Moderate

Description of this Gochujang chili paste recipe

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.

Difficulty: Moderate

Preparation time: 30 minutes

Cooking time: 30 minutes

Cooking method:Simmering

Resting time: 3 hours

Total time: 4 hours

Portions: 1 jar (approximately 750ml)

Estimated cost: Moderate ($10-$15 depending on ingredient availability)

Calories: Approximately 20 calories per tablespoon

Best time to eat: Lunch or dinner as a condiment or ingredient in main dishes

Best season for eating: Winter (but suitable year-round)

Cuisine: Korean

Course: Condiment

Ingredients

• 2 cups Korean fine chili powder (gochugaru)
• 1 cup fermented soybean powder (meju garu)
• 2 cups sweet rice syrup (jocheong) or corn syrup as a substitute
• ½ cup coarse sea salt (preferably Korean Cheonilyeom)
• 2 cups warm soju (reserve ½ cup for consistency adjustments)
• Optional: 1 cup plum syrup (maesil cheong) for added sweetness and depth

Instructions

1. Prepare the base mixture: In a large mixing bowl, combine the warm soju with the sea salt and sweet rice syrup. Stir thoroughly until the salt dissolves completely and the mixture is smooth.
2. Incorporate the dry ingredients: Gradually add the fermented soybean powder (meju garu) and finely ground chili powder (gochugaru) to the liquid mixture. Stir continuously to ensure there are no lumps and the ingredients are evenly combined.
3. Rest the mixture: Allow the paste to sit at room temperature for about 3 hours. This resting period helps the chili powder absorb the liquid fully, resulting in a smoother texture.
4. Adjust consistency: After resting, check the consistency of your gochujang paste. If it feels too thick, gradually add the reserved warm soju until you reach your desired texture. The paste should be thick but spreadable. Taste and adjust with additional salt or sweet rice syrup if necessary to balance flavors.
5. Store your gochujang: Transfer the paste into a sterilized airtight container. Let it sit at room temperature for half a day to mature slightly before refrigerating it. This step enhances its flavor profile and ensures better preservation.
6. Refrigeration: Store your gochujang in the refrigerator for up to 6 months for optimal freshness and taste.

✅ Quick Tips:
Use finely ground chili powder specifically labeled for gochujang; coarse flakes will alter the texture unless blended finely beforehand.
For a sweeter flavor profile, add plum syrup or extra rice syrup during step 4.
If you don’t have meju garu, substitute with doenjang (fermented soybean paste) but reduce added salt accordingly.
Ensure all equipment is clean and sterilized to prevent mold formation during storage.
Allow your gochujang to rest in the refrigerator for 2-3 days before using it for enhanced depth of flavor.