Korean chili paste (gochujang) is becoming ever more popular, in spicy recipes, as a flavorful spread, and as a quick base for dips. And there’s a good reason why — it’s packed with flavor, earthy and pungent. Its thickness makes it an excellent hot sauce alternative for culinary use. A homemade gochujang recipe is not simple to make at home. The typical recipe calls for many unique ingredients, even when simplified (as it is here). But if you’re adventurous in the kitchen, it’s certainly a condiment that’ll open up a new world of spicy taste.
Note this recipe simplifies ingredients and tempers fermentation to make it more home-chef friendly. Authentic gochujang can ferment for months to reach its culinary peak. Simplifying ingredients and curbing the fermentation process creates a less complex flavor, but it makes this recipe quick(er) and still plenty flavorful.
Want to see how this chili paste compares to other more common sauces? Look at our comparisons pitting gochujang vs. sriracha and gochujang vs. sambal oelek.
See it being made:
Like this spicy spread? Take a look at these recipes:
- Homemade Sriracha: If you love the Rooster Sauce, you’ll want to take a look at this recipe. The prep takes no time at all, but you’ll need some time for fermentation.
- DIY Harissa: This is one of our favorite pastes for experimentation, filled with bold spices and lots of chili pepper choices.
- Homemade Sambal Oelek: This one is perhaps the easiest of the three recipes here! Just four ingredients and less than half an hour to make.
Homemade Gochujang
Ingredients
- 1 cup miso
- 1 cup water
- 1 1/4 cup brown sugar
- 1/2 cup Korean chili powder
- 1 tablespoon salt
- 1 teaspoon sake
- 1 teaspoon rice vinegar
Instructions
- Add the water and brown sugar to sauce pan over medium heat. Stir the mix until the sugar is completely dissolved.
- Add the miso and continue stirring until the mix is smooth and slightly thickened.
- Add the Korean chili powder and continue to stir until the sauce has thickened. Use bubbling as your clue. You want to see a few bubbles burst on the surface.
- Turn off the heat and allow the mix to slowly cool while remaining on the burner. Let it cool to approximately 100 degrees Fahrenheit or use “near room temperature” as a gauge.
- Add the rice vinegar, salt, and sake and stir to combine. Do not skip this step as it’s critical to stopping the fermentation process.
- Remove the gochujang from the heat and allow it to cool completely to room temperature, then place it in sealable containers.
- Refrigerate the gochujang. The paste will keep for months, so use it as you need in recipes or as a spread.
Can I make gochujang without alcohol?
This recipe is PERFECTION!! I stopped once the mixture coated a spoon thickly so I didn’t cook it down as much as stated, but the flavor is AMAZING, complex and pretty darn close to the real deal. Thank you for this recipe!!!