Ingredients

• 250 g fermented soybean paste (doenjang)
• 200 g red chili powder (gochugaru)
• 400 ml water
• 150 g glutinous rice flour or sweet rice flour
• 200 g malt syrup or ma syrup
• 100 g unsweetened fermented red beans (like miso)
• 100 g sugar
• 100 ml rice vinegar
• 50 g salt

Instructions

1. In a large pot, mix the glutinous rice flour with the water and heat over medium heat. Stir continuously until the mixture becomes a smooth, thick porridge.
2. Remove the pot from the heat and let the porridge cool for about 10 minutes.
3. Add the doenjang and gochugaru to the porridge, and stir thoroughly until evenly combined.
4. Stir the malt syrup, sugar, rice vinegar and salt into the mixture, and continue stirring until the sugar and salt are completely dissolved.
5. Add the fermented red beans (miso) to the mixture, and use a blender to achieve a smooth and uniform consistency.
6. Transfer your gochujang to a sterilized glass container with a lid, and let it ferment at room temperature for 2–3 days. For a deeper flavor it can be fermented for several weeks in the refrigerator.
7. After the desired fermentation time, move the gochujang to the refrigerator, where it can be stored for up to six months.

Uses

Gochujang is incredibly versatile in cooking. Use it as a flavoring in marinades for meat, to liven up your stir-fries, or mix it into mayonnaise for a spicy sandwich dressing. This elusive umami flavor makes gochujang a popular choice in many traditional Korean dishes such as bibimbap and tteokbokki.

By making your own gochujang you not only get an authentic Korean flavor experience, but also the ability to adjust the ingredients to your own taste, whether it's an extra chili kick or a bit more sweetness for balance. With this gochujang recipe you are ready to master Korean cooking at home.