How to make it
7 steps. Take it one step at a time.
Whisk together the water and glutinous rice flour
In a large heavy-bottomed pot, whisk together the water and glutinous rice flour until no lumps remain.
Place the pot over medium heat
Place the pot over medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens into a translucent porridge and starts to bubble. Lower the heat and simmer for 5 minutes. Remove from heat.
15 minStir in the rice syrup
While the mixture is still hot, stir in the rice syrup (Jocheong). Mix thoroughly until completely incorporated.
Allow the mixture
Allow the mixture to cool to lukewarm. Add the fermented soybean powder (Meju-garu) and whisk vigorously to ensure there are no lumps.
Gradually add the fine gochugaru
Gradually add the fine gochugaru (chili flakes). Stir well until the powder is fully hydrated and the mixture turns a deep, uniform red.
Finally, stir in the sea salt
Finally, stir in the sea salt. The salt acts as a preservative for the fermentation process.
Transfer the paste
Transfer the paste to sterilized glass or ceramic jars. Cover the surface with a thin layer of salt or plastic wrap to prevent mold. Store in a cool, dark place for 2-3 months to ferment, or in the refrigerator for at least 2 weeks before using for better flavor development.
A little kitchen wisdom
Traditional gochujang requires months of fermentation in earthenware jars (onggi). This recipe follows a traditional method but can be aged in glass jars in a cool place or a refrigerator for a quicker, safer fermentation for home cooks.
