Gochujang Recipe: Get K-Obsessed With This Easy Korean Chilli Paste That Can Elevate Your Dishes

Gochujang is a staple in Korean cuisine, known for its spicy, savoury, and slightly sweet flavour profile. Gochujang is a Korean fermented chilli pepper paste. It adds depth and complexity to a wide range of dishes, from stir-fries to marinades to dipping sauces. This Gochujang recipe is by mom chef Hyosun.

Korean Gochujang

Gochujang, a fermented chilli paste, is a cornerstone of Korean cooking, renowned for its robust flavour and versatility. This paste brings a delightful balance of sweet, spicy, and umami notes to dishes, making it a must-have in any Korean dish. It adds complexity and depth to dishes, making them more interesting and enjoyable. Gochujang is commonly used in marinades for meat, and stir-fries. It's also mixed with vinegar to create a flavorful sauce for serving.

Making your own Gochujang at home allows you to customise the heat level and flavour to suit your preferences. With this easy recipe, you can elevate your meals with the bold flavours of Korean cuisine.

How To Make Gochujang:

1. In a large bowl, combine barley malt with 10 cups of warm water. Allow it to soak for at least an hour, or preferably overnight.

2. Rub the soaked malt between your palms to release the milky liquid. Strain this liquid through a fine sieve into another bowl, squeezing the malt husks to extract as much liquid as possible. Transfer this malt liquid to a heavy-bottomed pot.

3. Place the malt husks back into the bowl and add another 10 cups of water. Repeat the squeezing and straining process to extract more liquid. Combine this with the previously collected malt liquid in the pot.

4. Now add sweet rice powder to the malt water and stir until well combined. Warm the mixture over low heat until it's warm to the touch, then turn off the heat and let it sit for two hours.

5. Turn the heat to medium and boil the liquid, stirring occasionally, until it reduces by half (around 7-8 cups). This process may take about 2 hours. Allow the liquid to cool slightly.

6. Pour 7 cups of the malt liquid into a large bowl and add the salt. Stir until the salt is dissolved.

7. Now gradually whisk in the fermented soybean powder, ensuring there are no lumps in the mixture.

8. Add the Korean red chilli powder (gochugaru) and mix thoroughly until smooth. Adjust the consistency with more malt liquid or optional ingredients for sweetness if needed.

9. Transfer the mixture into a jar, sprinkle lightly with coarse sea salt, and cover with a fine mesh fabric secured with a rubber band.

10. Place the jar in a cool outdoor spot. The fermentation typically takes 60 to 90 days. Once fermented, store the gochujang in the refrigerator and it is ready.

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