This strawberry gochujang is sweet and wine-y, a really cool way to zhuzh up traditional gochujang. You can also apply this technique to other fruits or similar vegetables – tomato gochujang is another favorite of mine.
makes 2 quarts
Ingredients
For the strawberry jam:
1 kilogram strawberries, hulled
250 milliliters water
350 grams rice grain syrup
For the gochujang:
125 grams roasted salt
125 grams fine meju powder
250 grams fine gochugaru
Note: You can sub the strawberries with similar berries, onions, or peeled tomatoes
Directions
Add 1 kilogram strawberries and 250 milliliters water to a food processor and puree until smooth.
Bring strawberry puree to a low boil and reduce until slightly thickened, 8-10 minutes. Add 350 grams rice grain syrup and cook until slightly thickened, 3 to 4 minutes.
Remove from heat and stir in 125 grams roasted salt until thoroughly dissolved. Cool until lukewarm – you can transfer to a large mixing bowl to help speed this process.
Sift in 125 grams fine meju 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.