Go Back
How To Make Homemade Gochujang - Recipe

Homemade Gochujang (Korean Chili Paste)

Gochujang is a fermented Korean chili paste that adds spicy, sweet, and savory flavors to dishes. This homemade version lets you control the ingredients and customize the heat level.
Makes 1 quart
Print Recipe Pin Recipe

Ingredients
  

  • 1 cup Korean red chili powder (gochugaru)
  • 1/2 cup glutinous rice powder (chapssalgaru)
  • 1/4 cup fermented soybean powder (mejugaru)
  • 1/4 cup barley malt powder (yeotgireumgaru)
  • 1/4 cup rice syrup (jocheong)
  • 2 tablespoons salt
  • 1 tablespoon rice wine (soju) - optional

Instructions
 

  • Mix the rice powder into 5 cups water and let rest 2 hours for starches to convert to sugars.
  • Cook rice mixture over medium heat until reduced by half. Let cool completely.
  • Add remaining ingredients and mix well until uniform paste forms.
  • Transfer to sterilized jar, cover, and ferment 2-3 months.
  • Refrigerate after fermentation for long term storage.

Notes

Gochujang can be used as a condiment, sauce base, marinade, or cooking ingredient to add spicy-sweet umami flavor to a variety of Korean dishes. Adjust ingredients to control the heat level and sweetness.