Easy Homemade Gochujang Recipe That’s Almost Instant!

Homemade gochujang recipe that allows you to have a ready-to-eat gochujang in just a couple hours!

Prep time: PT120M

Cook time: PT40M

Total time: PT160M

Rating

4.91 stars (10 reviews)

Keywords

chili paste, easy, fermented

Ingredients

2 C Korean gochukaru for gochujang ((fine chili powder 고추가루 for gochujang))
1.5 C meju powder ((fermented soybean powder))
1/2 C sweet rice flour
1/2 C Sea Salt (Trader Joe's)
1 C rice syrup ((jocheong))
3.5 C water
1 Tbsp green plum syrup ((maesil cheong) – optional)

Cuisine

Korean

Steps

In a pot (preferable flat bottomed and uniform sides), mix water and sweet rice flour. Mix it well with a whisk. Bring to boil, stirring often to prevent any lumps from forming and to make a paste. (much like sweet rice paste for kimchi)
When it starts to boil, reduce heat and simmer for 10 min. or so until it is fully thickened to a paste. Stirring often to avoid lumps.
Add 1 cup rice syrup to sweet rice flour paste and mix. You can add more if you want a sweeter gochujang.
Turn off heat and let it cool.Cooling time will be different based on your room temperature but for me it took about 2 hrs to cool the rice paste + rice syrup mixture from 3.
Add meju powder, chili powder and salt to cooled rice syrup liquid.
Add meju powder, chili powder and salt to cooled rice syrup liquid.
Use a whisk and mix everything well until there are almost no lumps.
Let your gochujang mature a little more for 2-3 days in the fridge or at cool temperature before using it for even more flavor.

Nutitrion

Serving Size: 1 serving
Calories: 301 kcal
Carbohydrates: 80 g
Protein: 3 g
Sodium: 731 mg
Sugar: 50 g

Reviews

Sydney on 2024-04-17 (5 stars):
Excited to see this gluten free option thank you! Can corn syrup or agave be substituted for rice syrup?
Arturo quesada on 2024-04-14 (5 stars):
I wanted to weight things out as much as possible (below) and thought it came out pretty great! The first thing I'm going to do is make a ssamjang with it! Ps. I wonder if the people can't find meju could use regular roasted soybean flour / kinako? it wouldn't have the fermented flavor but should be better than using miso (?) Gochujang total yield: 1,5 kg Water 750ml Rice pwdr, glutenous 80g Rice syrup, 250 ml Gochugaru, fine 200 g Meju 150 g (fermented soybean flour) Salt, fine french gray 90 g (6%)
Kawika Hurd on 2023-05-17 (5 stars):
I made this and in a week mold was forming on the surface. But there's a really easy fix that will make this recipe last much longer. Just pasteurize it! I took the gochujang out of the container and put it back in the pot. Then over medium heat, heated the gochujang with constant stirring until the temperature reached 160 F. That's it. The gochujang was allowed to cool, put back in the container and no more mold/etc. issues....
Kawika Hurd on 2023-05-02 (5 stars):
I made rice syrup using short grain rice and barley malt just for this recipe! Initial flavor is great! And also I made a double batch. But after my initial enthusiasm, I'm looking at your notes again and wondering about spoilage. Will a thin layer of salt on the top prevent spoilage? Or can I just keep it in the fridge? Can I freeze some and defrost it later?