Gochujang is a fermented chili paste made from red pepper powder and is used in a lot of Korean dishes. The great thing about this recipe is that it makes a lot and can be stored for up to a year in the refrigerator. It isn’t too hard to make, but it does take some time to acquire the right ingredients. I could not find soybean flour/powder at the local grocery store so I bought it at an asian market instead. Malt powder is the same thing as “malted milk powder” which can be found at the grocery store. Glutinous rice powder is the same as rice flour and I bought the “mochiko” brand which worked nicely. I am letting the jars sit out in the sun for a few days to ferment and age properly. Right away, the gochujang had a nice spicy and sweet flavor so I can only expect it to get better with age.
Gochujang (Korean Red Pepper Paste)
(Makes about 10 Cups)
- 12 cups warm water
- 2 cups malt powder
- 2 cups glutinous rice powder
- 2 cups soybean powder
- 4 cups fine red pepper powder
- 1/2 cup salt
- 1 cup honey
- Pour the water in a large saucepan. Place the malt powder into a cheese cloth and swirl the contents around in the water and squeeze until the water is a light brown color.
- Add the glutinous rice powder and bring to a boil, stirring, for a few minutes and then turn off the heat and let stand about 30 minutes.
- Bring back to boil, and reduce the mixture by half, stirring occasionally.
- Turn off the heat and let cool for a couple of hours.
- Add the soy bean powder and red pepper powder, and mix well. Leave again for about 30 minutes.
- Add the salt and the honey and mix well.
- The sauce can be used right away but let the mixture stand in the saucepan for another 24 hours before pouring into sterilized jars.