Gochujang Recept

Ingredient / 330g

43g Fine Gochugaru (Korean red pepper powder for gochujang)
15g Wheat Flour
22g Meju Powder (Permented Soybean Powder)
13g Salt
127ml Rice Syrup (Jocheong)
90ml Water

Method

In a saucepan, combine the grain flour with the water, adding the water gradually while stirring until the mixture is smooth and free of lumps. Place the saucepan over low heat and stir continuously, making sure to scrape the bottom to prevent scorching. Cook until the mixture becomes translucent and thick. Remove from the heat, but continue stirring for a few minutes to prevent it from sticking to the pan. Transfer the cooked grain paste to a mixing bowl and allow it to cool slightly. Add the salt and meju powder, then mix thoroughly until the paste becomes smooth and glossy. Add the gochugaru (Korean red pepper powder) and mix well until fully incorporated and glossy. Once the grain paste has cooled completely, add the rice syrup (jocheong) and mix thoroughly. Transfer the finished gochujang to a sterilized glass jar and store according to your preferred fermentation method.

Note: Make sure the grain paste is completely cooled before adding the rice syrup, as excessive heat may affect its flavor and texture.

The grain paste used to thicken gochujang can be made with either dry grain flour or wet grain flour (soaked, drained, and ground grains). If using wet grain flour, use 2.8–3 times the weight of the dry grain flour.