Gochujang may seem like a mysterious magical red paste that comes in those little red plastic tubs, but it’s quite easy to make your own at home! You can find all the ingredients at your local Asian / Korean grocery store. This easy gochujang recipe ferments quickly and is ready to eat in just a few weeks. Note that this is not how gochujang is traditionally made, but the inclusion of rice grain syrup speeds up the fermentation process.
Ingredients
Fine gochugaru 250g
Fine meju powder 125g
Roasted salt 125g
Rice grain syrup 500g
Water 600mL
Directions
Bring 600mL of water to a low boil. Add 500g of rice grain syrup and mix until dissolved.
Turn off the heat, and add 125g of roasted salt and stir thoroughly until dissolved. Cool until lukewarm – you can transfer to a large mixing bowl to help speed this process.
Sift in 125g fine menu powder, and stir to combine.
Sift in 250g fine gochugaru, and stir to combine. Cool completely.
Transfer to a sterilized onggi or mason jar. Store in a breezy or well-ventilated area and ferment at room temperature for 2 week to 1 month, depending on the temperature (shorter if warm, longer if cool). When possible, take off the lid of the onggi / jar and expose to direct sunlight – you can put a cheese cloth or glass lid on top to prevent particulates from entering. If any mold forms, you can just scrape off.
Store in fridge after fermentation is complete.