Gochujang; Korean Chile Paste

Gochujang is a savory, sweet, and spicy fermented Korean condiment. We love the pungent depth of flavor of this unique recipe and we’re sure you will too!

  • Barley Malt Powder (yeotgirem) – (1Lb)
  • Water – (8Lb)
  • Sweet Rice Flour – (1.63Lb)
  • Malt extract (wheat) – (4C)
  • Soybean Powder (mejugaru) – (7.6OZ)
  • Pepper flakes (gochugaru) – (2Lb)
  • Kosher Salt – (12Oz)
  • Large pot
  • Wooden spoon
  • Stick blender
  • Fermentation chamber
  1. Mix 4qt water with 1lb barley malt powder in large bowl
  2. Strain the mixture into a large stock pot
  3. Heat on low heat for approximately 20 minutes until warm, but not hot
  4. Remove from heat and add sweet rice flour, mix until combined
  5. Let the mixture sit for 2 hours
  6. Return to stove and reduce over medium-high heat for approx. 2 hours (reduce by 1/4-13) stirring occasionally
  7. Add rice syrup and blend with stick blender until incorporated and smooth
  8. Add mejugaru, blend until incorporated.
  9. Add pepper flakes, mix until incorporated.
  10. Add salt, mix until incorporated, making sure there are no lumps in the paste
  11. Transfer it to an earthenware pot or glass jar and cover with mesh or cheesecloth before closing the lid.

NOTE: It will take about 2 months to properly ferment. During that time it’s best to open the lid and let it sit in the sunlight during the daytime, and close it at night.