How to make Gochujang: Korean Red Chili Sauce

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.

Prepare cooked sticky rice with enough water to make it like porridge.

Break the sticky rice using your hands to massage it.

Add fermented soybean powder to the liquid.

Dissolve sea salt in the mixture.

Add dark soy sauce to the mixture.

If the mixture is too runny, add more red pepper flake to thicken it.

Transfer the mixture to a pottery container.

Sprinkle leftover salt on top of the sauce.

Ferment at room temperature for six months before using.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens