Step 1

Add the water and brown sugar to sauce pan over medium heat. Stir the mix until the sugar is completely dissolved.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Remove the gochujang from the heat and allow it to cool completely to room temperature, then place it in sealable containers.

Step 7

Refrigerate the gochujang. The paste will keep for months, so use it as you need in recipes or as a spread.