Korean Chili Paste (Gochujang)

Serves 1
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Directions

  1. 1Add water to a large pot.
  2. 2Pour malt flour into the pot.
  3. 3Add sweet rice flour to the pot.
  4. 4Mix the ingredients together using a whisk and a wooden spoon.
  5. 5Cover the pot and turn on the rice cooker to warm cook setting.
  6. 6Wait until the water is reduced by about 1/3, which means the malt is ready.
  7. 7Taste the malt to ensure it's very sweet.
  8. 8Add fermented soybean flour to the malt mixture.
  9. 9Add red pepper powder to the mixture.
  10. 10Add salt to taste while mixing.
  11. 11Pour in soju to prevent mold from spreading.
  12. 12Add starch syrup to further prevent mold.
  13. 13Mix all ingredients thoroughly until a thick, uniform paste is formed.
  14. 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.