Authentic Sweet Rice & Red Pepper Paste (Gochujang)
Authentic Sweet Rice & Red Pepper Paste (Gochujang)
Easy & Simple Homemade Gochujang Recipe: Making Sweet Rice Gochujang / red pepper paste
Gochujang is a quintessential Korean fermented food, a true culinary treasure. While traditional methods can be challenging and time-consuming, this recipe uses sweet rice syrup (Jocheong) to make it more accessible for home cooks. Enjoy the authentic taste!
Ingredients- 1kg Sweet Rice Syrup (Jocheong)
- 800ml Water
- 7 Tbsp (Ts) Solar Salt
- 400g Fine Red Pepper Powder
- 200ml Plum Extract (Maesil Extract)
- 100ml Soju (Korean Distilled Spirit)
Cooking Instructions
Step 1
First, in a pot, combine 800ml of water and 7 Tbsp of solar salt. Heat over medium heat until the salt is completely dissolved, creating a flavorful saltwater solution. Once it boils, turn off the heat temporarily.
Step 2
Next, in a large bowl or pot, prepare 1kg of sweet rice syrup. Slowly pour the warm saltwater solution you just made into the sweet rice syrup. Pouring it while warm helps the syrup dissolve and mix more easily.
Step 3
Using a spatula or whisk, stir the sweet rice syrup and saltwater solution together until smooth and lump-free. Once the mixture is well combined, return it to low heat and bring it to a gentle simmer. It’s crucial to stir continuously to prevent it from sticking to the bottom.
Step 4
Turn off the heat completely. Then, add 400g of fine red pepper powder (sifted if possible) and quickly and thoroughly mix it in to avoid clumps. Ensure the red pepper powder is evenly distributed throughout the syrup mixture.
Step 5
Once the gochujang mixture has cooled down completely, stir in 200ml of plum extract and 100ml of soju. The plum extract adds sweetness and depth, while the soju acts as a preservative and helps prevent unwanted bacterial growth. Once everything is well combined, your homemade gochujang is ready. Transfer it to a clean, airtight container and let it ferment in a cool place for a richer flavor.
