Homemade Gochujang
Discover the joy of crafting your own homemade gochujang, a rich and spicy Korean chili paste that will elevate your dishes! With just a handful of pantry staples like red chili powder, fermented soybean paste, and a touch of sweetness, you can whip up this umami-packed condiment in no time. Get ready to add a delicious kick to your meals and impress your taste buds!
Prep
10
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Garlic, finely minced
- Water (240 ml)
🫙Pantry Staples(2)
- Honey or brown sugar (30 ml)
- Rice flour (125 g)
🧂Spices & Seasonings(1)
- Salt
🍯Sauces & Condiments(3)
- Ketchup (30 ml)
- Soy sauce (30 ml)
- Vinegar (15 ml)
📦Other(1)
- Red chilli powder (30 ml)
Nutrition (per serving)
Calories
187
Protein
3g
Carbs
42g
Fat
0g
👨🍳 Instructions
- 1
In a pan, combine rice flour and water. Cook on low heat, stirring continuously until it turns into a smooth, thick paste.
- 2
Add red chilli powder, soy sauce, honey, ketchup, vinegar, garlic, and salt. Mix everything well.
💡 Pro Tips
- ✓Cook your rice flour slurry to exactly 65-70°C (149-158°F) for 8-10 minutes, stirring constantly, until it reaches a gel-like consistency—this gelatinizes 60-70% of the starches, which thickens the final paste and prevents grittiness from ungelatinized flour particles.timing65-70°C, 8-10 minutes, 60-70% starch gelatinization
- ✓Add your chilli powder, garlic, and soy sauce while the rice flour paste is still warm (around 50-55°C), not room temperature, because heat activates the enzymatic breakdown of proteins in garlic and accelerates Maillard browning reactions that develop deeper umami flavors over fermentation.technique50-55°C application temperature
- ✓Use a 2:1 ratio of honey (or brown sugar) to vinegar by weight—the acid (pH 2.5-3.5 from vinegar) preserves the paste by inhibiting bacterial growth, while the sugar balances burn-note harshness from chilli and fermentation, creating a stable 4.0-4.5 pH final product.ingredient2:1 honey-to-vinegar ratio, pH 4.0-4.5 final
- ✓Allow the finished gochujang to rest at room temperature (20-22°C) for 2-3 days in an airtight container before refrigerating—this triggers lactic acid fermentation from native bacteria, which develops complex savory notes and increases digestibility by breaking down 15-25% of the peptide bonds in soy sauce proteins.timing2-3 days room temperature fermentation, 15-25% peptide breakdown
Share this recipe
Prep
10
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Homemade Gochujang
Discover the joy of crafting your own homemade gochujang, a rich and spicy Korean chili paste that will elevate your dishes! With just a handful of pantry staples like red chili powder, fermented soybean paste, and a touch of sweetness, you can whip up this umami-packed condiment in no time. Get ready to add a delicious kick to your meals and impress your taste buds!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Garlic, finely minced
- Water (240 ml)
🫙Pantry Staples(2)
- Honey or brown sugar (30 ml)
- Rice flour (125 g)
🧂Spices & Seasonings(1)
- Salt
🍯Sauces & Condiments(3)
- Ketchup (30 ml)
- Soy sauce (30 ml)
- Vinegar (15 ml)
📦Other(1)
- Red chilli powder (30 ml)
Nutrition (per serving)
Calories
187
Protein
3g
Carbs
42g
Fat
0g
👨🍳 Instructions
- 1
In a pan, combine rice flour and water. Cook on low heat, stirring continuously until it turns into a smooth, thick paste.
- 2
Add red chilli powder, soy sauce, honey, ketchup, vinegar, garlic, and salt. Mix everything well.
💡 Pro Tips
- ✓Cook your rice flour slurry to exactly 65-70°C (149-158°F) for 8-10 minutes, stirring constantly, until it reaches a gel-like consistency—this gelatinizes 60-70% of the starches, which thickens the final paste and prevents grittiness from ungelatinized flour particles.timing65-70°C, 8-10 minutes, 60-70% starch gelatinization
- ✓Add your chilli powder, garlic, and soy sauce while the rice flour paste is still warm (around 50-55°C), not room temperature, because heat activates the enzymatic breakdown of proteins in garlic and accelerates Maillard browning reactions that develop deeper umami flavors over fermentation.technique50-55°C application temperature
- ✓Use a 2:1 ratio of honey (or brown sugar) to vinegar by weight—the acid (pH 2.5-3.5 from vinegar) preserves the paste by inhibiting bacterial growth, while the sugar balances burn-note harshness from chilli and fermentation, creating a stable 4.0-4.5 pH final product.ingredient2:1 honey-to-vinegar ratio, pH 4.0-4.5 final
- ✓Allow the finished gochujang to rest at room temperature (20-22°C) for 2-3 days in an airtight container before refrigerating—this triggers lactic acid fermentation from native bacteria, which develops complex savory notes and increases digestibility by breaking down 15-25% of the peptide bonds in soy sauce proteins.timing2-3 days room temperature fermentation, 15-25% peptide breakdown