Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochugaru (red chili powder), glutinous rice, mejugaru (fermented soybean powder), yeotgireum (barley malt powder), and salt.
Traditionally, gochujang was made during the late fall or early winter months in Korea – almost at the same time when they made the winter kimchi. Before the global warming, the winter was cold, sometimes brutally cold. So the cold winter weather acted like the refrigerator that we have now. People in the old days were able to make and ferment their gochujang with the help of nature: the sunshine, the wind, and the clean air. But it wasn’t all that romantic. They sometimes had to deal with unexpected weather conditions and the gochujang would spoil or even overflow out of the earthenware pot.
Even though we cannot achieve the same mysteriously delicious flavor today, we have it a lot easier with the refrigeration technology. And you get to control the ingredients by making your own gochujang from scratch without any additives. Do you have the DIY DNA? Then, let’s get going!
🌶️ Ingredients: makes 3 – 4 cups (US cup)
3.5 oz sprouted barley malt
3 cups filtered water
2 oz glutinous rice powder
2 oz fine sea salt
4 oz mejugaru (fermented soybean powder)
6 oz rice syrup
4 oz gochugaru (Korean chili pepper powder)
2 – 4 tbsp soup soy sauce (traditional Korean soy sauce)
2 tbsp cheong-ju
🌶️ Ingredients: makes 3 – 4 cups (metric)
100g sprouted barley malt
709ml filtered water
57g glutinous rice powder
57g fine sea salt
113g mejugaru (fermented soybean powder)
170g rice syrup
113g gochugaru (Korean chili pepper powder)
2 – 4 tbsp soup soy sauce (traditional Korean soy sauce)
2 tbsp cheong-ju
🔎 Chapters:
00:00 Intro
00:06 Ingredients
03:18 Soaking sprouted barley malt
04:35 Cooking malt extract
05:35 Grinding chili powder
05:48 Sterilize the jar
06:07 Finish cooking malt extract
07:20 Next day: finish making gochujang
08:20 Packing
10:13 One week later
11:16 Two weeks later
11:47 Three weeks later
12:16 End of fermentation
#gochujang #koreanfood #spicyfoods
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