Easy Homemade Gochujang Recipe That’s Almost Instant!
Homemade gochujang recipe that allows you to have a ready-to-eat gochujang in just a couple hours!
- Prep time
- 2 hr
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 C Korean gochukaru for gochujang ((fine chili powder 고추가루 for gochujang))
- 1.5 C meju powder ((fermented soybean powder))
- 1/2 C sweet rice flour
- 1/2 C Sea Salt (Trader Joe's)
- 1 C rice syrup ((jocheong))
- 3.5 C water
- 1 Tbsp green plum syrup ((maesil cheong) – optional)
Instructions
- 1
In a pot (preferable flat bottomed and uniform sides), mix water and sweet rice flour. Mix it well with a whisk. Bring to boil, stirring often to prevent any lumps from forming and to make a paste. (much like sweet rice paste for kimchi)
- 2
When it starts to boil, reduce heat and simmer for 10 min. or so until it is fully thickened to a paste. Stirring often to avoid lumps.
- 3
Add 1 cup rice syrup to sweet rice flour paste and mix. You can add more if you want a sweeter gochujang.
- 4
Turn off heat and let it cool.Cooling time will be different based on your room temperature but for me it took about 2 hrs to cool the rice paste + rice syrup mixture from 3.
- 5
Add meju powder, chili powder and salt to cooled rice syrup liquid.
- 6
Add meju powder, chili powder and salt to cooled rice syrup liquid.
- 7
Use a whisk and mix everything well until there are almost no lumps.
- 8
Let your gochujang mature a little more for 2-3 days in the fridge or at cool temperature before using it for even more flavor.