Learn how to make your own gochujang at home in less than 10 minutes. No fermentation needed!
Recipe by Caroline Phelps on August 4, 2020
Prep time: PT5M
Cook time: PT3M
Total time: PT8M
Rating
10.4 stars ( reviews)
Keywords
condiment, seasoning, red pepper paste
Ingredients
1/4 cup gochugaru (Korean chili pepper flakes)
1/3 cup water
2 tablespoons honey
3 tablespoons red miso paste
1 1/2 tablespoon sake
1/2 teaspoon rice vinegar
1/4 teaspoon salt
Categories
Sauces
Cuisine
Korean
Steps
Mix the first 4 ingredients in a pot: Add the gochugaru, water, honey, and miso paste to a pot and stir over medium heat until the mixture bubbles.
Let the mixture cool down: Turn off the heat and leave for 15 minutes.
Add the remaining ingredients: Stir in sake, vinegar and salt, and transfer the mixture to a bowl. Let cool to room temperature.
Store it: Refrigerate for up to 1 month.
Nutitrion
Serving Size: 2 tablespoons
Calories: 66 calories
Carbohydrates: 6.3g
Protein: 0.8g
Fat: 0.4g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 73.4mg
Sugar: 4.3g
Unsaturated Fat: 0g
Reviews
Hina Abbasi on 2020-08-05 (5 stars): Wow this is an amazing & more easy to make recipe till now and it looks too delicious...i will trying to make it..Thanks for sharing.....!
A on 2021-01-23 (5 stars): I ran out of gochujang from the store, so I used this recipe instead It tastes the same as the store brand, maybe better!
Nash on 2022-02-17 (5 stars): I loved this recipe so much
Zsuzsa on 2022-02-27 (5 stars): Cool recipe! I'm glad I found a way to make gochujang from scratch. Condiments from scratch are the best and absolutely essential to healthy creative home cooking in my opinion. I used piloncillo (Mexican unrefined sugar) instead of the honey, grappa instead of sake and local grape vinegar instead of the rice vinegar. I also added a paste I made from rinsed and ground Chinese fermented black beans. It's crazy delicious. Thanks for the inspiration!!!
Kay Jupiter on 2022-03-04 (4 stars): Mine was more of a sauce than a paste for whatever reason, but still delicious. Needed this for a noodle dish so it worked out fine.
Brian on 2022-04-13 (4 stars): I ran out of gochujang to make dips using my garden's winter storage crops and it's more than an hour driving each way, so I decided to try Pickled Plum's recipe. This recipe is great because it allows you to achieve your preferred levels of heat, sweet and salt. This is especially important because miso paste sold in America can vary widely in sweetness and saltiness. I cut the amount of honey in half, but it's still nicely sweet, and I reduced the amount of sake slightly to obtain the final consistency I wanted. The consistency may differ because of the grind of the gochugaru.
Thanks, Caroline!
Francine on 2022-12-12 (5 stars): Excellent directions clear-cut really easy to follow and great tips
