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shortcut homemade gochujang (korean chili pepper paste)

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Prep Time: 5 minutes

Cook Time: 5 minutes

Total: 12 minutes

Servings: 12

easy homemade gochujang gochujang recipe gochujang recipe easy

Ingredients

Remove All · Remove Spices · Remove Staples

1/4 C gochugaru (Korean chili pepper powder) (fine powder)1/4 C hot water2 Tbsp doenjang (fermented Korean soybean paste) (you can use soybean powder or Japanese miso)4 Tbsp rice syrup (or honey, maple syrup or brown sugar)1 Tbsp mirin (or sake)1 tsp garlic paste (or 1 clove finely minced garlic)1/4 tsp sea salt or soy sauce (to your taste; the doenjang may vary in saltiness)1 Tbsp barley malt powder2 tsp glutinous rice flour

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Instructions

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Step 1

In a small sauce pot, combine together the gochugaru (chili powder), hot water, doenjang (soybean paste), rice syrup, mirin, garlic paste, salt, barley malt powder and rice flour.

Step 2

While stirring, bring the mixture up to a simmer and cook until slightly thickened.

Step 3

Remove from heat and transfer to a clean, sterile jar.

Step 4

Store in the fridge for up to 1 month.