Sweet & Tangy! Easy Homemade Strawberry Gochujang
Sweet & Tangy! Easy Homemade Strawberry Gochujang
How to Make Delicious Gochujang with Seasonal Strawberries
Introducing a special gochujang made with the sweet and tangy flavor of strawberries, replacing some of the sugar. Once you try it, you’ll keep making it this way! This recipe not only adds rich umami but also allows you to reduce the amount of sugar used. Make your own fresh and healthy gochujang easily with seasonal strawberries!
Strawberry Gochujang Ingredients- 2kg Fresh Strawberries
- 2 cups Sweet Plum Extract (Maesil Extract)
- 2 cups Soju (Korean Rice Wine)
- 200g Coarse Salt
- 1.5 cups Roasted Grain Powder (Misutgaru)
- 700g Rice Syrup (Jocheong)
- 600g Red Pepper Flakes (Gochugaru)
Cooking Instructions
Step 1
First, wash the fresh strawberries thoroughly under running water and remove all the stems. It’s important to meticulously remove the stems as they can impart a bitter taste.
Step 2
Place the stemmed strawberries in a pot. Over medium heat, stir constantly with a spatula to prevent sticking, and simmer them slowly. As the strawberries release their moisture, a sweet aroma will begin to spread.
Step 3
The rich aroma that fills the air as the strawberries simmer is incredibly appetizing, making your mouth water. It’s a delightful scent that will fill your kitchen, almost like drinking a sweet strawberry juice.
Step 4
Once the strawberries start to bubble vigorously, reduce the heat to low. Simmering them gently over low heat will deepen their flavor and aroma.
Step 5
When the strawberries are sufficiently cooked and softened, use an immersion blender (like a ‘Dokkaebi Bangmang-i’) to puree them until smooth. Aim for a smooth strawberry puree without any lumps.
Step 6
You can make this special gochujang using an abundance of seasonal strawberries. Once you taste its unique flavor, you’ll find yourself making gochujang using this method exclusively.
Step 7
Return the pureed strawberries to the pot. Add the rice syrup, plum extract, and soju. Stir to combine the ingredients well and simmer gently once more.
Step 8
It’s best to add the salt gradually, tasting as you go, rather than adding it all at once. If you add too much initially, it can be difficult to adjust the saltiness later.
Step 9
If you accidentally add too much salt, it’s hard to remove later. Therefore, always reserve a little salt and make it a habit to taste and add it appropriately at the end.
Step 10
Now, prepare your fine red pepper flakes. Gradually pour the cooked strawberry mixture over the gochugaru while stirring to ensure everything is evenly combined.
Step 11
Using traditional fermented soybean powder (meju powder) can add a deeper flavor, but if it’s difficult to find, using nutty roasted grain powder (misutgaru) or oat powder is also a good option. These will help achieve the desired consistency for the gochujang.
Step 12
Many people wonder if they need to cool the rice syrup completely before mixing it. While it’s fine to cool it entirely, you can also add the red pepper flakes once the initial heat has subsided slightly.
Step 13
The crucial point is: do not pour the boiling hot mixture directly onto the red pepper flakes. Doing so can cause the gochugaru to clump, change color, and lose its spiciness. Make sure to let the heat dissipate significantly before mixing with the red pepper flakes.
Step 14
Once all the ingredients are combined and well mixed without lumps, your delicious and healthy strawberry gochujang is complete! Enjoy various dishes with your homemade gochujang.
