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.
Servings 12
Calories 35kcal
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
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