Gochujang is a fermented Korean chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. It’s thick, savory, spicy, and slightly sweet, making it a cornerstone of Korean cooking. It’s used in everything from marinades and sauces to soups, stews, and bibimbap.🥣 Homemade Gochujang RecipeIngredients1 cup Korean red chili powder (gochugaru)½ cup fermented soybean powder (meju powder)1 cup sweet rice flour (glutinous rice flour)½ cup barley malt powder (optional, for authentic flavor)½ cup salt1 ½ cups water½ cup malt syrup or rice syrup (or honey for variation)InstructionsCook the rice baseIn a saucepan, combine the sweet rice flour with 1 ½ cups water.Cook over medium heat, stirring until it thickens into a smooth paste. Let it cool.Mix in the seasoningsIn a large mixing bowl, combine the cooled rice paste, chili powder, fermented soybean powder, salt, and syrup.Stir well until everything is evenly incorporated into a thick, vibrant paste.Fermentation (traditional method)Place the paste into a sterilized container.Cover loosely and allow it to ferment in a cool, shaded spot for 1–2 months. This deepens the umami flavor.Quick versionIf you prefer not to wait, you can use the paste immediately, but the flavor will be fresher and less complex than traditionally fermented gochujang.🍲 How to Use Gochujang in CookingBibimbap – Stir into the classic Korean rice bowl.Tteokbokki – Spicy rice cakes in a rich gochujang sauce.Marinades – Mix with soy sauce, garlic, and sesame oil for grilled meats.Soups & Stews – Add a spoonful to kimchi jjigae or doenjang jjigae.Fusion dishes – Try it in burgers, tacos, or even pasta for a spicy twist.🔑 Tips for SuccessUse authentic Korean gochugaru for the right spice level and flavor.Store your gochujang in the fridge once opened/fermented — it lasts for months!Balance its heat with sweetness (honey, sugar, or syrup) when making sauces.✅ With this gochujang recipe, you can unlock a whole new world of bold, spicy-sweet, and umami-packed flavors — transforming everyday dishes into something unforgettable
