Korean Style Gochujang (Hot Pepper Paste) Recipe
Korean cuisine is known for its bold and vibrant flavors, with one of its most iconic ingredients being the beloved gochujang β a rich, spicy, and savory fermented chili paste. This recipe for Korean Style Gochujang brings the unique essence of this indispensable Korean condiment straight to your kitchen. Made from a blend of barley seeds, rice flour, red chili powder, jaggery, and other key ingredients, this homemade version will bring depth, heat, and complexity to all your Korean dishes. It’s the essential base for everything from soups and stews to grilled meats, adding a layer of flavor that is unmistakably Korean.
Ingredients
| Ingredient | Quantity |
|---|---|
| Barley (seeds), soaked with sugar | 1/2 cup (soaked with 2 teaspoons sugar for 2 hours and ground into a smooth paste) |
| Rice flour | 1/2 cup |
| Red chili powder | 1/4 cup |
| Jaggery, powdered | 5 tablespoons |
| Soy sauce | 3 tablespoons |
| Salt | 1 tablespoon |
Preparation Time: 120 minutes
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Instructions
-
Soak and Prepare Barley Paste
Begin by soaking the barley seeds with 2 teaspoons of sugar for about 2 hours. After soaking, grind the barley into a smooth paste, creating a thick and slightly grainy texture. This will serve as the base of your gochujang. -
Cook the Gochujang Mixture
Heat a flat skillet or a deep pan over medium heat. Add the ground barley paste along with the rice flour, red chili powder, powdered jaggery, soy sauce, and salt. Stir the mixture well to ensure that all ingredients are fully incorporated. -
Simmer the Paste
Continue to mix the ingredients in the skillet for about 30 minutes. As you stir, the mixture will begin to thicken. Make sure to keep stirring occasionally to prevent the paste from sticking to the sides of the pan or burning. Once the paste reaches a thick, smooth consistency that no longer sticks to the pan, you can turn off the heat. -
Cool and Ferment
Allow the gochujang paste to cool for a few minutes. Then, transfer it into an airtight container. Place the container in the refrigerator and let the paste ferment for at least 4 hours. During this time, the flavors will develop, and the color will deepen, giving you a richer, more complex taste. -
Enjoy the Gochujang
After fermenting, your homemade gochujang is ready to be used. This flavorful chili paste can be added to many Korean dishes, but itβs particularly perfect in a Korean Style Kimchi Udon Pasta with Scallions. The spicy, sweet, and savory combination will elevate the dish into a one-pot meal that is sure to delight your taste buds.
Allergen Information
This recipe contains soy, which may be an allergen for some individuals. Please be mindful of any food allergies, especially if you plan on sharing this with others. The barley used in this recipe contains gluten, making this recipe unsuitable for individuals with celiac disease or those following a gluten-free diet.
Dietary Preferences
This recipe is vegetarian, making it suitable for individuals following a plant-based diet. However, itβs important to note that the soy sauce used in this recipe may contain small amounts of wheat. If you need a gluten-free version, consider substituting with a gluten-free soy sauce.
Tips and Advice
- Adjust the Spice Level: The level of spiciness in gochujang can be customized by adjusting the amount of red chili powder. If you prefer a milder paste, use less chili powder or replace it with a milder variety.
- Fermentation Time: The longer the gochujang sits in the fridge, the more the flavors will deepen. If you have the patience, try letting it ferment for a few days for a richer, more fermented taste.
- Storage: Gochujang can be stored in the fridge for up to 2-3 weeks. Make sure to use a clean spoon every time you scoop it out to prevent contamination.
Conclusion
Korean Style gochujang is the key to unlocking authentic Korean flavors in your cooking. With its rich, spicy, and slightly sweet notes, this homemade version will elevate your dishes to new heights. Whether used in Kimchi Udon Pasta, bibimbap, or stews, itβs a versatile condiment that will quickly become a staple in your kitchen. Try this recipe, and bring the vibrant and bold taste of Korea into your meals!
