How to make Korean hot pepper paste (Gochujang: 고추장)

fermented soybean powder

🥗Healthier: tempeh

💰Cheaper: soybean flour

Soybean flour is more accessible and cheaper, while tempeh adds a similar fermentation aspect.

red chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers a milder flavor, while cayenne is often less expensive.

glutinous rice flour

🥗Healthier: brown rice flour

💰Cheaper: cornstarch

Cornstarch can thicken similarly but lacks the unique flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive but lacks the nutty flavor.

Mix 2 pounds of barley malt powder in 32 cups of water in a pot.

Turn on the stove to medium heat and warm the mixture for about 15-20 minutes.

Turn off the heat and add 10 cups of sweet rice flour (1.6 kg) to the mixture.

Let the mixture sit for about 2 hours to allow enzymes in the malt powder to convert starch to sugar.

Boil the mixture until the amount reduces by about one third, which takes about 2 hours.

Once thickened, add 1 bottle of rice syrup (1.6 kg) to make it shiny and sweet, then turn off the heat.

Wait until the mixture cools down thoroughly before adding the gochujang ingredients.

Transfer some of the mixture to another pot for easier mixing.

Add fermented soybean powder (mejugaru) to the mixture.

Add hot pepper powder to the mixture.

Add 4 cups of kosher salt to the mixture.

Transfer the gochujang to an earthenware jar for storage.

On sunny days, put the jar in sunlight but cover it with mesh to keep bugs out.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens