Gochujang (Korean Fermented Chili Paste)

Name: Gochujang (Korean Fermented Chili Paste)
Ingredients: 150 g Glutinous rice flour; 50 g Malted barley powder; 400 ml Water; 180 g Gochugaru (Korean red chili flakes); 80 g Sea salt; 60 ml Soy sauce; 60–80 g Sugar or honey

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesGochujangKoreaFermentedChiliPasteUmamiSpicySweet

Gochujang (Korean Fermented Chili Paste)

Nutrition (per serving)

80Calories

3 gProtein

16 gCarbs

1 gFat

8 gSugar

1400 mgSalt

Ingredients

150 g Glutinous rice flour
50 g Malted barley powder
400 ml Water
180 g Gochugaru (Korean red chili flakes)
80 g Sea salt
60 ml Soy sauce
60–80 g Sugar or honey

Method

Cook glutinous rice flour + malted barley + 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 thick paste.
Pack tightly into clean glass jar → cover with breathable cloth → ferment at room temperature 3–7 days (bubbles appear).
Refrigerate → continue slow fermentation 2–6 months (stir every few weeks) — flavor deepens dramatically.
After 2–3 months: taste — should be spicy, sweet, deeply savory, slightly funky.
Store refrigerated up to 1 year — authentic homemade gochujang for bibimbap, tteokbokki, marinades.