Homemade Gochujang
Serves 1
Directions
- 1Combine rice flour and water in a saucepan and cook over low heat, stirring until it thickens into a smooth paste; allow to cool slightly.
- 2Add red chilli powder, soy sauce, honey, tomato ketchup, vinegar, garlic, and salt.
- 3Mix well, then gradually add warm water to achieve a smooth, spreadable consistency.
- 4Transfer to a clean airtight jar and refrigerate for at least 24 hours before using.
Ingredients
- 1 1/2 tbsp rice flour
- 1/2 cup water
- 100 g red chilli powder
- 1 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp tomato ketchup
- 1.5 tsp vinegar
- 5-6 clove garlic, finely minced
- 1/4 cup warm water
- 1 tsp salt
Equipment
saucepanairtight jar
Tips
- For better flavour, let the gochujang rest overnight before using.
- Homemade gochujang can be stored in an airtight container in the refrigerator for up to 2 weeks.
- Use Korean chilli powder if available, or a mix of Kashmiri chilli powder and hot red chilli powder.
- For a Jain version, skip the garlic and replace honey with brown sugar.
- This recipe is naturally gluten-free if you use a gluten-free soy sauce.
