How to make Gochujang at home
How to make gochujang at home the traditional and authentic way. It is a lot of work but will be nothing like the ones you buy at the stores. Makes about 1 gallon (4 quarts).
- Prep time
- 6 hr
- Cook time
- 6 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 kg Fine Red Chili powder (Goun Gochukaru 고운 고추가루) ((1.5kg = 3.3 lb) )
- 500 g Fermented Soy Bean powder (Meju Karu 메주가루) ((500g = 1.1 lb) )
- 1 kg Sweet Rice (made into powder - Chapssal Karu 찹쌀가루) ((1 kg = 2.2 lb) )
- 750 g Milled Malt Barley (Yeotkireum Karu 엿기름가루) ((750g = 1.65 lb) )
- 750 g Sea Salt with bittern removed (Cheonilyeom 천일염) ((750g = 1.65 lb) )
- 1 kg Rice Syrup (Jocheong 조청) ((1 kg = 2.2 lb) )
- 5 liter cold water ((5 litre = 5.2 quart))
Instructions
- 1
THE NIGHT BEFORE: Soak 750 g Milled Malt Barley (Yeotkireum Karu 엿기름가루) in 5 liter cold water for 5 hrs or more.
- 2
THE NIGHT BEFORE: Soak whole 1 kg Sweet Rice (made into powder - Chapssal Karu 찹쌀가루) in water for 3-4 hrs or more.
- 3
NEXT MORNING: Strain soaked sweet rice through a colander and remove all excess water.
- 4
Grind sweet rice with a blender or chopper as fine as you can make it. Set aside.
- 5
Strain malt barley through a fine sieve or medium grade cheese cloth to just get the liquid and some fine white sediments. Discard the malt barley.
- 6
Add sweet rice powder to strained liquid from above.
- 7
Leave mixture in the oven with a temperature of about 60°C (140°F) for 5 hrs.
- 8
Remove malt barley + sweet rice mixture from oven and cook on stove top.
- 9
Start at medium high -> medium heat until liquid has reduced by about 20%. Let it cool.
- 10
Once liquid is cooled, add 1.5 kg Fine Red Chili powder (Goun Gochukaru 고운 고추가루), 500 g Fermented Soy Bean powder (Meju Karu 메주가루) and 750 g Sea Salt with bittern removed (Cheonilyeom 천일염).
- 11
Add 1 kg Rice Syrup (Jocheong 조청) - add more or less to your taste.
- 12
Mix everything well.
- 13
Transfer gochujang into the prepared, sanitized clay pot (hangari 항아리).
- 14
Sprinkle top with handful of sea salt.
- 15
Leave in full sun for 6 months.