Homemade Gochujang
Annyeonghaseyo!
Good news for all my K-pop #Bestnics! Feeling bored with your daily healthy diet? I bet this Homemade Gochujang is a game-changer for you.
Gochujang is a traditional Korean fermented chili paste that is widely used in Korean cuisine. Not only does it add a lot of goodness such as antioxidants, but it also imparts a rich, creamy, sour, and spicy flavor to your everyday menu, such as noodles, rice, salad, etc. you just need to mix it, #Bestnic!
Making it at home has been effortlessly satisfying since I can use it every time I'm feeling it. Plus, the fact that it’s non-MSG and no preservatives let me enjoy my meal guilt-free. Ah.. how can i not love it.
Course Condiments and Sauces
Cuisine Korean
Keyword sauce, spicy, fermented, Gochujang, Homemade
Prep 5 minutes
Cook 10 minutes
Ferment 4 hours
Servings 12 servings
Ingredients
- 50 grams glutinous rice flour
- 200 ml water
- 100 grams cassava sugar
- 1 tsp himalayan salt
- 1 tbsp Coconut Aminos
- 40 grams Gochugaru (Korean red pepper flakes)
- 1 tbsp garlic powder
- 1 tbsp Soybean Tauco (fermented soybean paste), ground
Instructions
1. Toast the glutinous rice flour over low heat for about 5 minutes until it turns slightly brown. Transfer to a clean container.
2. Boil water and pour it into the toasted flour, stirring until well combined.
3. Add the remaining ingredients, mix thoroughly. Cover with plastic wrap or a clean cloth.
4. Ferment at room temperature for 4 hours.
5. Transfer to a sterilized glass jar, then store in the chiller.
6. Homemade Gochujang is ready to use.
Tips
1. The flavor of Homemade Gochujang improves after fermenting for a week in the chiller.
2. Use a clean spoon when using Homemade Gochujang. Close the jar tightly after each use.
3. Gochugaru can be replaced with Chili Powder, but the color may be slightly different.
4. You can add blended bird's eye chili with a little water for a spicier taste.
5. Soybean Tauco can be substituted with tempeh powder or miso paste.
6. Homemade Gochujang can last up to 2 months in the chiller.
