How To Make AMAZING Gochujang At Home!!🌶️🌶️

How to make easy gochujang 

These are the essential ingredients for making gochujang (Korean red pepper paste). There are five key ingredients you need for delicious gochujang: fine red pepper powder, soju, jocheong, meju powder, and sea salt. With just these five ingredients, you can make very healthy and delicious gochujang at home. 

Homemade Gochujang

Ingredients

• 3 cups red pepper powder
• 2 and a half cups soju (Korean rice wine)
• 2 and a half cups jocheong (Korean rice syrup)
• 1 cup meju powder (fermented soybean powder)
• half a cup + 1~2 tablespoons salt

Instructions

If you don’t have red pepper powder for gochujang at home, you can grind regular red pepper flakes in a mixer or grinder.

The red pepper flakes is finely ground. If you want it even finer, you can sift it through a strainer. If this process is too complicated, you can buy fine red pepper powder for gochujang at a Korean market.

Now let's make gochujang with these ingredients.

First, pour 2 cups of warm soju into a bowl. Save the remaining half cup to adjust the consistency later.

Add half a cup of sea salt.

Pour about 2 cups of jocheong (rice syrup). Mix well.

Once the salt is somewhat dissolved, add 1 cup of meju powder (fermented soybean powder).

Add 3 cups of finely ground red pepper powder. Stir well to blend all the ingredients. Leave it at room temperature for about 3 hours to allow the red pepper powder to spread.

 After 3 hours

The red pepper powder may become slightly stiff over time, so adjust the consistency by adding more soju. Stir well to remove any lumps. Taste it and add 1-2 tablespoons more salt if it's too bland. Gochujang should be slightly salty to prevent spoilage and taste good. If you want it sweeter, you can add another half cup of jocheong.

Once the gochujang is made, store it in a sterilized container. To store the finished gochujang, leave it at room temperature for half a day and then refrigerate. This amount should last you quite a long time. 

By making it at home, you have healthier and tastier gochujang. It's really delicious when used in various Korean dishes

Notes

• Using soju instead of water prevents mold, even if it's kept for a long time. You can also use cheongju (Korean rice wine) or regular wine instead of soju.
• To make traditional gochujang, you boil malt water and glutinous rice in a large pot to make your own jocheong. Using pre-made jocheong simplifies the process. If you don't have jocheong, you can use oligosaccharides or corn syrup.
• Fermented soybean flour is made by boiling and fermenting soybeans into a powder. If you don’t have meju powder, you can use about one cup of doenjang (Korean soybean paste).
• Instead of making too much gochujang at the beginning, it might be a good idea to try making it with half the amount.

Check out My Amazon Page For the Ingredients💜: https://www.amazon.com/shop/chungskfood