Gochujang

Name: Gochujang
Cuisine: Korean
Ingredients: red chili; 500 g gochugaru; 300 g malt; 3 L water; 500 g glutinous rice powder; 200 g meju garu (fermented soybean powder); 10 % of total mixture weight salt

Serves 1

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Gochujang

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Serves 1

Directions

1Dry the red chilies completely under the sun for 2 weeks.
2Break the dried chilies and remove the seeds.
3Grind the dried red chilies into 'gochugaru' (chili powder) using a food processor.
4Sieve the gochugaru to achieve a fine powder.
5Mix 300g malted barley with 2L of lukewarm water and let it sit for 2 hours to extract enzymes.
6Strain the malted barley mixture through a fine sieve, keeping only the liquid.
7In a pan, combine 500g glutinous rice powder with 1L of water and cook over low heat for 10 minutes to make a thick rice paste.
8Mix the malt water with the glutinous rice paste.
9Leave the mixture at room temperature for about 8 hours for saccharification.
10Add 200g of 'meju garu' (fermented soybean powder) to the mixture and stir well.
11Add 500g of 'gochugaru' (chili powder) to the mixture and stir well.
12Add salt equal to 10% of the total mixture weight and mix thoroughly.
13Transfer the gochujang into a sterilized jar.
14Cover the surface of the gochujang with a thin layer of salt.
15Cover the jar with a cloth or plastic wrap and ferment in a shaded place at room temperature (20–25°C) for 3 months.

Ingredients

red chili
500 g gochugaru
300 g malt
3 L water
500 g glutinous rice powder
200 g meju garu (fermented soybean powder)
10 % of total mixture weight salt

Equipment

pottablesievebowlfood processorpanspatulajar

Tips

Malted barley contains enzymes that break down carbohydrates into simple sugars, feeding the microbes.
The microorganisms in meju powder use these sugars for fermentation, and its proteins produce the deep umami flavor.

Gochujang

Serves 1

instagram.com

Gochujang

instagram.com

Serves 1

Directions

1Dry the red chilies completely under the sun for 2 weeks.
2Break the dried chilies and remove the seeds.
3Grind the dried red chilies into 'gochugaru' (chili powder) using a food processor.
4Sieve the gochugaru to achieve a fine powder.
5Mix 300g malted barley with 2L of lukewarm water and let it sit for 2 hours to extract enzymes.
6Strain the malted barley mixture through a fine sieve, keeping only the liquid.
7In a pan, combine 500g glutinous rice powder with 1L of water and cook over low heat for 10 minutes to make a thick rice paste.
8Mix the malt water with the glutinous rice paste.
9Leave the mixture at room temperature for about 8 hours for saccharification.
10Add 200g of 'meju garu' (fermented soybean powder) to the mixture and stir well.
11Add 500g of 'gochugaru' (chili powder) to the mixture and stir well.
12Add salt equal to 10% of the total mixture weight and mix thoroughly.
13Transfer the gochujang into a sterilized jar.
14Cover the surface of the gochujang with a thin layer of salt.
15Cover the jar with a cloth or plastic wrap and ferment in a shaded place at room temperature (20–25°C) for 3 months.

Ingredients

red chili
500 g gochugaru
300 g malt
3 L water
500 g glutinous rice powder
200 g meju garu (fermented soybean powder)
10 % of total mixture weight salt

Equipment

pottablesievebowlfood processorpanspatulajar

Tips

Malted barley contains enzymes that break down carbohydrates into simple sugars, feeding the microbes.
The microorganisms in meju powder use these sugars for fermentation, and its proteins produce the deep umami flavor.