Gochujang (Korean Fermented Chili Paste – Simplified Home Version)

Name: Gochujang (Korean Fermented Chili Paste – Simplified Home Version)
Ingredients: 150 g Glutinous rice flour; 50 g Malt barley powder (or barley malt syrup); 400 ml Water; 150–200 g Gochugaru (Korean chili flakes); 80 g Sea salt; 50 ml Soy sauce; 50–80 g Sugar or honey

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesGochujangKoreaFermentedChiliPasteUmamiSpicySweet

Gochujang (Korean Fermented Chili Paste – Simplified Home Version)

Nutrition (per serving)

80Calories

3 gProtein

16 gCarbs

1 gFat

8 gSugar

1400 mgSalt

Ingredients

150 g Glutinous rice flour
50 g Malt barley powder (or barley malt syrup)
400 ml Water
150–200 g Gochugaru (Korean chili flakes)
80 g Sea salt
50 ml Soy sauce
50–80 g Sugar or honey

Method

Cook glutinous rice flour + malt powder + water over medium heat → stir constantly until thick porridge forms (≈10 min) → cool completely.
Mix cooled porridge with gochugaru, salt, soy sauce, sugar → stir until uniform paste.
Pack into clean glass jar → cover with breathable cloth (cheesecloth) → let ferment at room temp 3–7 days (bubbles = fermentation).
Refrigerate → ferment slowly 2–6 months (flavor deepens with time). Stir every few weeks.
After 2–3 months: taste — should be spicy, sweet, deeply savory, slightly funky.
Store refrigerated up to 1 year — homemade gochujang for bibimbap, tteokbokki, marinades.