• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sift & Simmer
Matcha, tea-infused baking recipes & modern Asian favourites
  • About
  • Recipes
  • Pantry
    • Matcha 101: A Beginner's Guide
    • Hojicha 101: A Beginner's Guide
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×

    Home » Recipes » Spreads & Syrups

    Shortcut Homemade Gochujang (Korean Chili Pepper Paste)

    Published: Jul 12, 2022 by Michelle · 8 Comments

    Share this recipe!

    • Facebook
    • Email
    • Twitter
    Jump to Recipe - Print Recipe

    This easy, shortcut recipe for Homemade Gochujang bypasses the full traditional Korean process of fermenting in an earthenware pot and yields a spicy chili paste that is similar in flavour.

    Homemade Korean gochujang in a jar on wooden board.

    What is gochujang?

    Gochujang is a fermented Korean red chili pepper paste.

    The paste usually consists of red chili peppers, fermented soybeans, glutinous rice flour, malted barley and salt.

    Traditionally, gochujang is made in an earthenware pot and goes through a long fermentation process in Korea.

    It has a spicy, sweet and salty umami flavor and is used extensively in Korean cooking.

    In fact, it is the base for dishes such as Budae Jiggae (Korean Army Stew) and other condiments (eg. ssamjang).

    The main ingredient in gochujang is gochugaru, which is red Korean chili powder.

    What is gochugaru?

    Gochugaru is Korean red chili powder made traditionally with sun-dried red chili peppers.

    It has a bright, vivid red colour and can come in coarse flakes or a fine powder.

    For this recipe, use fine chili powder for a smoother texture.

    Gochugaru is one of the main ingredients in kimchi.

    Open jar of Homemade gochujang on wooden board.

    Is gochujang the same as sriracha?

    No, sriracha chili sauce is not fermented and contains chili peppers, vinegar, garlic, sugar and salt.

    Is gochujang spicy?

    Depending on the type of Korean chili powder you use, it can range from mildly spicy to a fiery kick.

    I find it considerably less spicy than sriracha, but not as spicy as ghost pepper or habanero.

    Why this recipe works

    This easy recipe for gochujang does not contain corn syrup, which is a common ingredient in commercial store-bought gochujang.

    If you don't have access to gochujang paste, no worries -- this recipe uses Korean red chili pepper powder instead.

    Traditional gochujang takes a long time to make to create its complex flavors -- this one comes together in 10 minutes!

    This version uses similar ingredients to attain a comparable sweet, spicy and savory chili paste.

    Spoonful of Korean gochujang on a white plate.

    Ingredients you'll need

    • gochugaru (Korean chili pepper powder): it comes in coarse or fine powder; for this recipe use fine chili powder
    • hot water: for thinning out the paste
    • doenjang (fermented Korean soybean paste): is a salty soybean paste; different than Japanese miso, however you can use it as a substitute or you can use soybean powder
    • rice syrup: you can also use honey, maple syrup or brown sugar
    • mirin: you can use sake; if you like a little more tang, use rice vinegar
    • garlic paste (or 1 clove finely minced garlic)
    • sea salt or soy sauce: (to your taste, doenjang may be very salty)
    • barley malt powder: if you can't find it, you can omit it
    • glutinous rice flour (also known as sweet rice powder/chapssal)

    You can find these ingredients at your local Korean grocery store or Asian supermarket.

    How to make it

    In a small sauce pot, combine together the gochugaru (chili powder), hot water, doenjang (soybean paste), rice syrup, mirin, garlic paste, salt, barley malt powder and rice flour.

    While stirring, bring the mixture up to a simmer and cook until slightly thickened.

    Remove from heat and transfer to a clean, sterile jar.

    Store in the fridge for up to 1 month.

    Spoonful of Korean gochujang on a white plate.

    How to use gochujang

    Use gochujang as you would a chili paste (eg. dipping sauce, marinades), or especially in Korean dishes such as:

    Spicy Gochujang Eggs in Purgatory

    Korean Tofu in Gochujang Sauce (Dubu Jorim)

    Bibimbap (Mixed Rice)

    Try the sauce with:

    • beef bulgogi
    • burgers
    • fries
    • tofu
    • veggies
    • soups

    How to store homemade gochujang

    Store the Homemade Gochujang in a clean, sterilized jar in the refrigerator for up to 1 month.

    Tips for extending shelf-life:

    • Keep your refrigerator at a proper temperature of 40 degrees F/4 degrees C.
    • Use clean utensils to scoop out the gochujang.
    • Don't double-dip.

    As this sauce has not been processed in a canning water bath, do not store at room temperature.

    Expert tips & FAQs

    This Homemade Gochujang can be a little more grainy in texture compared to store-bought.

    For a smoother texture, you can blend the sauce in a high-speed blender, thinning with a little additional water if required.

    What does gochujang taste like?

    It tastes spicy, salty and sweet with a smoky, umami flavour.

    How to make it taste less spicy?

    Pair it with rice, bread, or dairy to help neutralize the spice.

    Other Korean-inspired recipes you may like

    Be sure to check out these recipes:

    Budae Jiggae (Korean Army Stew)

    Korean Loaded Fries With Bulgogi Beef & Kimchi

    Mayak Eggs (Korean-Style Marinated Eggs)

    Easy Korean Beef Tacos (Instant Pot)

    How to Make Flavourful Chili Oil

    Quick and Easy Kimchi Grilled Cheese

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    Spoonful of homemade Korean gochujang on a white plate.

    Print Recipe
    5 from 7 votes

    Shortcut Homemade Gochujang (Korean Chili Pepper Paste)

    This easy, shortcut recipe for Homemade Gochujang bypasses the full traditional Korean process of fermenting in an earthenware pot and yields a spicy chili paste that is similar in flavour.
    Prep Time5 mins
    Cook Time5 mins
    Total Time12 mins
    Course: Condiment
    Cuisine: Asian, Korean
    Servings: 12
    Calories: 35kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • ¼ C gochugaru (Korean chili pepper powder) fine powder
    • ¼ C hot water
    • 2 tablespoon doenjang (fermented Korean soybean paste) you can use soybean powder or Japanese miso
    • 4 tablespoon rice syrup or honey, maple syrup or brown sugar
    • 1 tablespoon mirin or sake
    • 1 teaspoon garlic paste or 1 clove finely minced garlic
    • ¼ teaspoon sea salt or soy sauce to your taste; the doenjang may vary in saltiness
    • 1 tablespoon barley malt powder
    • 2 teaspoon glutinous rice flour
    Prevent your screen from going dark

    Instructions

    • In a small sauce pot, combine together the gochugaru (chili powder), hot water, doenjang (soybean paste), rice syrup, mirin, garlic paste, salt, barley malt powder and rice flour.
    • While stirring, bring the mixture up to a simmer and cook until slightly thickened.
    • Remove from heat and transfer to a clean, sterile jar.
    • Store in the fridge for up to 1 month.

    Notes

    Yield: a little less than 1 Cup of gochujang.

    Nutrition

    Calories: 35kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 162mg | Potassium: 80mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1158IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
    « Birthday Cake Ice Cream Sandwiches
    Easy Bulgogi Ground Beef »

    Reader Interactions

    Comments

    1. Raymund | angsarap.net

      July 12, 2022 at 5:43 pm

      5 stars
      Ohh this is a keeper as I ran out of gochuhang frequently and I have those other ingredients lying around in the cupboard. Nice one

      Reply
    2. Healthy World Cuisine

      July 13, 2022 at 5:22 am

      5 stars
      Great resource! We love gochujang sauce. The boys slather it on everything. Thanks for creating this delicious recipe.

      Reply
    3. Ieva

      July 15, 2022 at 6:20 am

      5 stars
      This was very interesting! I use Gochujang a lot in my cooking, but never really questioned what it's made with or how to make it. This was very informative! I should definitely try making it myself!

      Reply
    4. Dana

      August 21, 2022 at 4:31 pm

      5 stars
      This was so much tastier than store-bought, not that I'm surprised! I was able to find the ingredients easily at our local H Mart and it was super easy to make! Absolutely delish. Thanks for the recipe!

      Reply
      • Michelle

        August 22, 2022 at 7:27 pm

        Thanks so much for trying the recipe, Dana! That's great you were able to find all the ingredients at your local H Mart 🙂

    5. Toni

      October 21, 2022 at 4:35 pm

      5 stars
      I love that it is so easy to make! Thank you so much!!

      Reply
    6. Jacqueline

      November 20, 2022 at 4:44 pm

      5 stars
      That sounds delicious. I like the idea of it on grilled cheese.

      Reply
    7. Aimee Mars

      January 11, 2023 at 6:47 am

      5 stars
      I had NO idea it was so easy to make gochujang at home. I've actually wanted to make it at home and never knew where to start so this recipe is perfect. I'm going to add the ingredients to my grocery list now.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Me

    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube

    Popular Recipes

    Matcha Snickerdoodle Cookies

    Matcha con Panna (Matcha with Cream)

    Matcha Latte

    Matcha 101: A Beginner's Guide

    Footer

    ↑ back to top

    About

    About

    Privacy Policy

    Newsletter

    Subscribe for the latest recipes and updates directly to your inbox!

    Contact

    Contact

    Copyright © 2017-2023 Sift & Simmer

    All images and content are copyright protected. Do not use without prior permission.