Imagine an ingredient with such depth of flavor that it provides a spicy, sweet, savory and salty taste. While that combo may seem like just a fantasy to some foodies, it does exist and people can make it in the comfort of their homes. Korean fermented chili paste is a key condiment for many DIY cooks. While it is not necessarily a mainstream ingredient, this popular cooking paste that is known as gochujang is underrated. It dates back to the 16th century and is considered a versatile condiment for many different dishes.

Ideally, the ingredient, which has become a Korean cultural phenomenon, is used for soups, stews and to marinate meats or vegetables. At home chefs who are looking for a way to spice up their flavor game should consider trying out this quick and easy recipe for Korean fermented chili paste.

Korean Fermented Chili Paste Recipe

Gochujang is a unique condiment that many cooks will appreciate. As The Minimalist Baker says, “The cool thing about gochujang is it’s not spice-your-face-off spicy. It’s more of a subtle spice because it’s balanced with other flavors.” Since some people are more sensitive to spice, making the condiment at home is the perfect way to take control of the flavor profile. People can tweak it to their liking and deviate from more traditional renditions.

It was initially a traditionally made product that came from fermented soybeans, rice and red chili peppers. Back in the day it was something that could be fermented for several years even, in large clay pots called Onggi. But there are easier and more contemporary ways to make this cherished cultural ingredient which has been perfected over thousands of years. Nowadays, people can make gochujang in just about five minutes using a quick and easy recipe like this one.

Ingredients:

• 1/3 cup Korean chili flakes
• 4 garlic cloves, minced 
• 1/4 cup coconut amino or tamari
• 1/3 cup chickpea miso paste
• 1/4 cup maple syrup
• 2-4 tbsp water

Instructions:

1. Using a food processor or blender, mix your chickpea miso paste, chili flakes, maple syrup, coconut aminos and garlic. You should blend it all and monitor the texture. Add water in intervals to thin the consistency to a paste and render a smoother finished product.
2. The next step to create Korean fermented chili paste is a taste test. Since creating this paste should be accustomed to what you like, add flavor as needed.
3. For more kick to the paste, add more chili flakes. If a sweeter taste is preferable try adding more syrup or more garlic for a pop of savory flavor. On the other hand, adding salt will create a sharper taste while adding more coconut aminos will produce a greater depth of flavor. 
4. It is advisable to store your paste in the refrigerator for up to two weeks. Alternatively, you can freeze it for up to a month. Enjoy!

Frequently Asked Questions

What is a substitute for gochujang?

Korean fermented chili paste is a distinct flavor that can not easily be replaced. But if at home cooks want something similar they can try sriracha, ssamjang, hoisin sauce or tomato paste. These condiments are similar in flavor and texture. Alternatively, if the ingredients for the chili paste are not available, some people use other ingredients. For example, if you can not acquire Korean red chili flakes, red pepper flakes or cayenne work too. As with any spicy ingredient, be sure to steadily add to taste.

What to do with Korean fermented red pepper paste?

Traditionally, Korean fermented chili paste is used atop a meal of spicy pork, chicken Bulgogi or Tteokbokki, as authentic Korean recipe site Kimchimari notes. Having it with traditional meals is a great way to try this paste first unless fusion cuisine is preferable. People often put this paste on toast or even sandwiches. It is technically not considered a sauce so it can be added to sauces, stews, soups and more. But it can pretty much be used for just about any food that you like.

Is gochujang the same as Korean chili paste?

Technically, yes Korean fermented chili paste is basically the same as gochujang. Since the word gochujang literally translates to red pepper paste, this fermented condiment is pretty straight forward. It is typically made from a specific type of dried chili flakes called gochugaru and takes around six months of seasonal sunlight and preservation.