By emma hynes
Gochujang, the iconic Korean fermented chili paste, has a rich history that dates back over a thousand years. It originated during the Three Kingdoms period of Korea (57 BCE-668 CE) and was used as a way to preserve chili peppers.
Over the centuries, gochujang has become a staple in Korean cuisine. It's used in a wide range of dishes from bibimbap to stews, and is now enjoyed worldwide for its bold, complex taste.
In this recipe, we’ll walk you through the simple steps to create your own batch of authentic, homemade gochujang that will elevate your Korean dishes and inspire new culinary adventures!
1/2 cup sweet rice flour 2 1/2 cup water 1/4 cup soy sauce (or fish sauce) 1/2 cup Korean chili flakes (gochugaru)
1/4 cup miso paste 1/4 cup rice syrup (or honey) 1/4 cup sugar 1 tbsp salt 1 tbsp sesame oil (optional)
In a medium saucepan, whisk the sweet rice flour with the water until smooth. Cook over medium heat.
Constantly stir the mixture until it thickens into a paste (about 5-7 minutes). Once thickened, remove from heat and let it cool to room temperature.
Once the rice paste has cooled, stir in the soy sauce (or fish sauce), miso, gochugaru (Korean chili flakes), rice syrup, sugar, salt and sesame oil if using.
Transfer the mixture into a clean glass jar or airtight container. Leave the jar at room temperature for 2-3 days to ferment.
After fermentation, you can store the gochujang in the fridge, where it will continue to develop flavor over time.
Your homemade gochujang is now ready to be used in Korean dishes like bibimbap, stews and sauces. The flavor will intensify as it ferments, so feel free to let it sit longer for a more robust taste!
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