Gochujang Sauce
A homemade recipe for gochujang sauce, a fermented Korean chili paste that brings together sweet, spicy, and umami flavors for a unique condiment experience.
Ingredients
Main Ingredients
- 2 cups gochugaru (Korean red pepper flakes)
- 1 cup rice flour or glutinous rice powder
- 1/4 cup fermented soybean paste (miso or doenjang)
- 1/4 cup salt
- 2 tablespoons honey or corn syrup
- 2 cups water
Instructions
Preparation
- Cook rice flour with water until thick, then cool completely.
- Mix all ingredients thoroughly in a clean bowl.
- Store in sterilized glass jars.
- Ferment at room temperature for 1-2 weeks, then refrigerate.
- Age for at least 1 month before using for the best flavor.
Notes
Gochujang improves with age, much like wine. It's recommended to let an opened container develop even more complex flavors over several months in your refrigerator. Always use clean utensils to prevent contamination.