Imagine creating a vibrant, spicy condiment that can elevate any dish from ordinary to extraordinary in just 10 minutes! Gochujang, the legendary Korean chili paste, is about to become your new secret weapon in the kitchen. This homemade version will not only impress your taste buds but also give you bragging rights among food enthusiasts. Forget store-bought versions - you're about to master an authentic recipe that captures the heart and soul of Korean flavor!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Korean
Serves: 1 cup
Ingredients
- 1/2 cup red chili powder
- 2 tablespoons glutinous rice flour
- 1/4 cup water
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 1 tablespoon vinegar
Instructions
- In a medium saucepan, combine glutinous rice flour and water. Whisk until smooth, creating a thick paste-like consistency.
- Heat the rice flour mixture over medium-low heat, stirring constantly to prevent burning. Cook for about 2-3 minutes until the mixture becomes slightly translucent and thickens.
- Remove the rice flour mixture from heat and let it cool for a few minutes until it reaches a warm (not hot) temperature.
- In a separate mixing bowl, add red chili powder, creating a well in the center.
- Gradually pour the warm rice flour mixture into the chili powder, stirring thoroughly to create a smooth, uniform paste.
- Add soy sauce, sugar, sesame oil, and vinegar to the mixture. Whisk vigorously to combine all ingredients until well incorporated.
- Continue mixing until the gochujang reaches a thick, spreadable consistency. If too thick, add a small amount of water; if too thin, add more chili powder.
- Transfer the homemade gochujang to a clean, airtight container. Store in the refrigerator for up to 2-3 weeks.
- Allow the gochujang to rest for at least 24 hours before using to allow flavors to meld and develop.
Tips
- Use high-quality Korean red chili powder (gochugaru) for the most authentic flavor. The quality of your chili powder can make or break the final result.
- Be patient when mixing the rice flour paste - constant stirring prevents burning and ensures a smooth texture.
- Let the gochujang rest for at least 24 hours before using. This allows the flavors to meld and develop a more complex taste profile.
- Store in an airtight container in the refrigerator. The paste will continue to develop flavor over time and can last 2-3 weeks.
- Adjust the consistency by adding small amounts of water or chili powder. The perfect gochujang should be thick and spreadable.
- Experiment with the heat level by adjusting the amount of chili powder - start conservative and build up to your preferred spice level.
- Use this homemade gochujang in marinades, dipping sauces, stir-fries, or as a spicy condiment to instantly Korean-ify any dish!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
