How to Make AMAZING Gochujang!!🌶️🌶️

Name: How to Make AMAZING Gochujang!!🌶️🌶️
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Asian, Korean
Ingredients: 3 cups fine red pepper powder; 2.5 cups soju (Korean rice wine); 2.5 cups jocheong (Korean rice syrup); 1 cup meju powder (fermented soybean powder); 0.5 cup + 2 tablespoons salt

8 steps

Prep:5minCook:5min

Hello everyone! Today, I want to share something special recipe with you. It's how to make homemade Gochujang, which is Korean red pepper paste. I learned a really easy and tasty way to make it from a friend when I was in Korea this winter. I can't wait to tell you all about it! Please check it out in my video. Have a great day!😊

Updated at: Thu, 15 Feb 2024 15:44:12 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Nutrition per serving

Calories4744.9 kcal (237%)

Total Fat62.8 g (90%)

Carbs850.3 g (327%)

Sugars438.8 g (488%)

Protein86.8 g (174%)

Sodium56643 mg (2832%)

Fiber82.5 g (295%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3 cupsfine red pepper powder

2 ½ cupssoju

Korean rice wine

2 ½ cupsrice syrup

jocheong, Korean

1 cupfermented soybean powder

meju powder

½ cupsalt

Instructions

Step 1

First, pour 2 cups of warm soju into a bowl. Save the remaining half cup to adjust the consistency later.

Step 2

Add half a cup of sea salt.

Step 3

Pour about 2 cups of jocheong (rice syrup). Mix well.

Step 4

Once the salt is somewhat dissolved, add 1 cup of meju powder (fermented soybean powder).

Step 5

Add 3 cups of finely ground red pepper powder. Stir well to blend all the ingredients. Leave it at room temperature for about 3 hours to allow the red pepper powder to spread.

Step 6

After 3 hours, the red pepper powder may become slightly stiff over time, so adjust the consistency by adding more soju. Stir well to remove any lumps. Taste it and add 1-2 tablespoons more salt if it's too bland.

Step 7

If you want it sweeter, you can add another half cup of jocheong.

Step 8

Once the gochujang is made, store it in a sterilized container. To store the finished gochujang, leave it at room temperature for half a day and then refrigerate.