Homemade Jocheong Gochujang (Sweet Rice Syrup Red Pepper Paste)
Homemade Jocheong Gochujang (Sweet Rice Syrup Red Pepper Paste)
Easy Recipe for Making Traditional Jocheong Gochujang at Home
Every year, I make this Gochujang with my mother! Let’s make a simple yet delicious Jocheong Gochujang together. This traditional paste offers a wonderfully sweet and savory depth.
Main Ingredients- 3kg (3 units) Sweet Rice Syrup (Jocheong)
- 3kg Plum Extract (Maesil Cheong)
- 2.5L Soju (Korean Rice Wine)
- 400g Fermented Soybean Powder (Meju Garu)
- 7 geun 5g Chili Powder (Gochu Garu) (approx. 4.2kg)
Seasoning Ingredients- 1.5L Traditional Soy Sauce (Joseon Ganjang)
- 150g Fine Salt
- 1.5L Traditional Soy Sauce (Joseon Ganjang)
- 150g Fine Salt
Cooking Instructions
Step 1
Begin by pouring 3kg of Sweet Rice Syrup (Jocheong) and 3kg of Plum Extract (Maesil Cheong) into a large mixing bowl. If the Jocheong is solidified, gently break it apart with a spatula until it’s smooth and well combined with the plum extract.
Step 2
Once the Jocheong and plum extract are partially mixed, slowly add 2.5L of Soju while stirring continuously. The Soju helps to loosen the mixture and acts as a natural preservative.
Step 3
Next, add approximately 400g of Fermented Soybean Powder (Meju Garu) to the mixture. Stir thoroughly until there are no lumps and the powder is fully incorporated, adding a rich, savory depth to the Gochujang.
Step 4
Now it’s time to add the chili powder, 7 geun 5g (approximately 4.2kg). It’s best to add the chili powder gradually, mixing as you go, rather than all at once. Don’t be concerned if the mixture seems too thin initially; the chili powder will absorb moisture and thicken the paste as it rests.
Step 5
This is a crucial step for balancing the flavor. Season the Gochujang with 1.5L of Traditional Soy Sauce (Joseon Ganjang) or 150g of fine salt to your taste. If the paste is too thick after adding the chili powder, you can adjust the consistency by adding a little more Joseon Ganjang. It’s always best to taste and adjust seasoning as needed.
Step 6
Transfer the finished Gochujang into sterilized earthenware pots or glass jars. Sprinkle a thin layer of salt on top of the Gochujang surface; this helps create a barrier against air, preserving its freshness for several years. Your homemade Gochujang is now ready to be enjoyed!
