Homemade gochujang

You are watching: Homemade gochujang

in innnewyorkcity.com

Korean chili sauce (gochujang) is becoming increasingly popular in spicy recipes. As a spice and used as a quick base for pickling. And there’s a good reason why – it’s full of flavor, earthy, and pungent. Its thickness makes it a great hot sauce alternative for cooking. Homemade gochujang recipe is not easy. A typical recipe requires a lot of unique ingredients. Even if it is done in a simple way. But if you’re the adventurous type in the kitchen, that’s for sure. A spice that opens up a whole new world of spicy flavors.

Note that this recipe simplifies the ingredients and fermentation process to make it easier to cook at home. Authentic gochujang can be fermented for months to achieve maximum flavor. Simple ingredients and controlled fermentation create less complex flavors. But it makes this recipe quick(er) and still packs a lot of flavor.

Want to see how this paste compares to other regular sauces? Check out our PepperScale confrontations Gochujang vs Gochujang Sriracha vs Gochujang vs Sambal oelek.

Like this spicy spread? Check out these recipes:

  • Homemade Sriracha: If you like chicken sauce, you’ll want to check out this recipe. The preparation takes no time at all. But you will need time to ferment.
  • Harissa DIY: This is one of our favorite pastes to experiment with. Loaded with strong spices and a selection of chili peppers.
  • Homemade Sambal Oelek: This recipe is probably the easiest of the three! There are only four ingredients and less than half an hour to make.

Homemade gochujang

Packed with earthy and pungent flavors.

10 minutes prep time

Cooking time 1 hour 20 minutes

Total time 1 hour 30 minutes

spice course

Asian food

Servings of 30 servings

Calories 53 kcal

  • 1 cup of soy sauce
  • 1 glass of water
  • 1 1/4 cups brown sugar
  • 1/2 cup Korean chili powder
  • 1 tablespoon salt
  • 1 teaspoon sake
  • 1 teaspoon rice vinegar
  • Place the water and brown sugar in a saucepan over medium heat. Stir the ingredients until the sugar is completely dissolved.

  • Add the miso and continue stirring until the mixture is smooth and slightly thickened.

  • Add Korean chili powder and stir until sauce thickens. Use bubbles as your clues. You want to see a few bubbles rise to the surface.

  • Turn off the heat and let the mixture cool slowly. while still on the stove Let cool to about 100 degrees F or use “Near Room Temperature” as the measure.

  • Add vinegar, salt and sake, stir well. Do not skip this step as it is very important to stop the fermentation.

  • Remove the gochujang from the heat and let it cool completely to room temperature. Then put it in a sealed jar.

  • Chill the kochujang. Paste will keep for several months. So use it as you would in a recipe or use it as a spread.

*Experiment with the type of miso used. even mix different types of miso To add unique complexity to the overall taste of gochujang.

Calories: 53kcal Carbohydrates: 11g Protein: 1g Sodium: 577mg Potassium: 31mg Sugar: 9gVitamin A: 10IUCalcium: 13mg Iron: 0.3mg

Keyword Korean chili powder

Categories: Food & Drinks


See more great articles:  Thai style pumpkin soup

Leave a Comment