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.