Korean Chilli Paste Recipe 💜 | Gochujang Recipe with Indian Ingredients| एकदम सस्ते में बनाएं

fermented soybeans

🥗Healthier: miso

💰Cheaper: soy sauce

Miso provides a similar umami flavor.

red chili powder

🥗Healthier: cayenne pepper

💰Cheaper: paprika

Cayenne offers heat, while paprika adds color.

glutinous rice

🥗Healthier: brown rice flour

💰Cheaper: white rice flour

Brown rice flour is more nutritious.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with less processing.

Start with 1 liter of water, adding half a liter first.

Add malted barley flour to the water and whisk to avoid lumps.

Add more water to make a total of 1 liter, whisking continuously.

Add soybean flour to the mixture, using ready-made if available.

Add 1 cup of glutinous rice flour, mixing well to avoid lumps.

Place the mixture on medium-high heat, stirring continuously until it thickens.

Add 3/4 cup of sugar to the thickened mixture and stir until dissolved.

Let the mixture cool for 2-3 minutes, then remove from heat and allow to cool completely.

Once cooled, add 1 cup of red chili powder, using half a cup of Kashmiri chili for color and half a cup of regular chili for heat.

Mix in salt to taste, balancing sweetness and spiciness.

Transfer the mixture to a clean glass jar or pickle jar, ensuring no water is present.

Cover the jar with a thin cotton cloth and secure it with a rubber band or string.

Place the jar in sunlight during the day and bring it indoors at night for 2-3 days to ferment.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens