# Korean Chili Paste (Gochujang)

A comprehensive guide to making traditional Korean chili paste (gochujang), the essential base for many Korean dishes, with tips on achieving the perfect sticky texture and preventing mold during fermentation.

- Cuisine: Korean
- Category: Soup
- Language: en

## Ingredients

- Malt flour
- Sweet rice flour
- Water
- Fermented soybean flour
- Red pepper powder
- Salt
- Soju
- Starch syrup

## Instructions

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

## Equipment

- rice cooker
- large bowl
- whisk
- wooden spoon
- jars

## 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.

## Source

- Original video: https://www.instagram.com/reel/DOUv0g9ADCs/
- Recipe page: https://www.cliprecipe.com/recipe/bcc15069-93fa-4078-87be-087606deec7b
- Extracted: 2025-09-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt