Simple Homemade Gochujang (Korean Chili Paste) for All Seasons
Simple Homemade Gochujang (Korean Chili Paste) for All Seasons
An incredibly easy recipe for making delicious Gochujang at home, perfect any time of the year, regardless of the season.
Discover a foolproof method for making authentic Korean Gochujang right in your kitchen, suitable for any season. This recipe simplifies the traditional process, making it accessible even for beginners. Enjoy the rich, spicy, and savory flavor of homemade Gochujang!
Ingredients for Gochujang- 2L water
- 300g coarse sea salt
- 2kg Joceong (Korean rice syrup)
- 200ml Soju (Korean rice wine)
- 500g Mejugaru (fermented soybean powder, for Gochujang)
- 1kg fine chili powder (for Gochujang)
Cooking Instructions
Step 1
Begin by bringing 2 liters of water to a rolling boil in a pot. Carefully pour the hot boiling water into a large bowl or container. Add 300g of coarse sea salt to the water and stir until it is completely dissolved.
Step 2
Once the salt is dissolved, stir in 2kg of Joceong (Korean rice syrup) until well combined. Allow this mixture to cool down until it is lukewarm. **Important Tip:** Never add chili powder to a hot mixture, as it can affect the flavor and texture. Ensure the mixture is only lukewarm to the touch before proceeding.
Step 3
When the mixture has cooled to a lukewarm temperature, pour in 200ml of Soju. Soju adds depth of flavor and acts as a natural preservative. Now, add 500g of Mejugaru (fermented soybean powder specifically for Gochujang) and 1kg of fine chili powder. Mix everything thoroughly until there are no lumps and the paste is smooth. Your homemade Gochujang is almost ready! Taste the Gochujang and adjust the sweetness by adding more Joceong, or saltiness by adding more salt, according to your preference. After mixing, let it sit at room temperature for about a day, then refrigerate for consumption. This aging process will enhance the flavor.
Step 4
If you find the flavor of Mejugaru too strong, here are some options to mellow it out. You can add a little garlic powder for a subtle garlic note. Alternatively, steam about 300g of fresh garlic until soft, mash it into a paste, and add it to the mixture. For an extra touch of sweet and sour flavor, consider adding Maesilcheong (plum syrup) to your liking. With these tips, you can successfully make delicious Gochujang that can be enjoyed year-round! Have a wonderful and happy day! *^^*
