Korean Chili Paste (Gochujang)
Serves 1
Directions
- 1Add water to a large pot.
- 2Pour malt flour into the pot.
- 3Add sweet rice flour to the pot.
- 4Mix the ingredients together using a whisk and a wooden spoon.
- 5Cover the pot and turn on the rice cooker to warm cook setting.
- 6Wait until the water is reduced by about 1/3, which means the malt is ready.
- 7Taste the malt to ensure it's very sweet.
- 8Add fermented soybean flour to the malt mixture.
- 9Add red pepper powder to the mixture.
- 10Add salt to taste while mixing.
- 11Pour in soju to prevent mold from spreading.
- 12Add starch syrup to further prevent mold.
- 13Mix all ingredients thoroughly until a thick, uniform paste is formed.
- 14Transfer the finished gochujang into jars for storage.
Ingredients
- Malt flour
- Sweet rice flour
- Water
- Fermented soybean flour
- Red pepper powder
- Salt
- Soju
- Starch syrup
Equipment
rice cookerlarge bowlwhiskwooden spoonjars
Tips
- Use sweet rice flour for a sticky texture.
- The amount of water doesn't matter because it will be reduced from boiling.
- Add soju to prevent mold from spreading.
- Adding starch syrup also helps prevent mold.
- The gochujang should be a bit salty.
- Do not place it outside to ferment in hot weather.
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