Homemade Gochujang: Authentic Korean Chili Paste Recipe

Updated at: 17/05/2025

Gochujang, the vibrant, fiery Korean chili paste, is more than just a condiment; it's the heart and soul of countless Korean dishes. Its complex, umami-rich flavor profile, born from a fermentation process of glutinous rice, chili powder, fermented soybeans (meju), and salt, elevates everything from simple stir-fries to intricate stews. The depth of flavor developed over weeks or even months of fermentation is unlike anything else, offering a sweet, savory, spicy, and subtly funky taste that's both addictive and unforgettable. Understanding the nuances of gochujang unlocks a world of authentic Korean culinary possibilities.

This deep, rich flavor isn't limited to restaurant kitchens; you can create your own authentic gochujang at home! Ready to embark on a culinary adventure and craft your own batch of this versatile paste? Let's dive into the detailed step-by-step process outlined in this article to make your own delicious homemade gochujang.

Tools Needed

  • Mason jar (4-cup capacity)
  • Pot
  • Vitamix or similar blender
  • Cheesecloth or mesh strainer
  • Rubber bands

Ingredients

  • Sprouted barley malt (coarse): 3 1/2 oz
  • Sweet rice powder: 2 cups
  • Filtered water: 16 oz
  • Fine grain sea salt
  • Fermented soybean powder
  • Rice syrup (Cho Chong)
  • Fine Gochugaru (Korean chili powder)
  • Korean soy sauce (for soup)
  • Rice wine (Cheongju)

Step-by-Step Instructions

Step 1. Preparing the Barley Malt Base

  • Combine sprouted barley malt and water. Mix well, cover, and let stand for at least 4 hours at room temperature away from sunlight. Overnight refrigeration is fine.
  • Squeeze out the liquid from the soaked barley malt mixture. Add another cup of water to the mixture and thoroughly mix again.
  • Pour the extracted liquid into a pot and bring to a boil. Reduce heat to medium-low and simmer for 45 minutes, stirring frequently to prevent burning or sticking. Reduce the mixture by half every 10-15 minutes.
  • Discard the used sprouted barley malt residue.
Combine sprouted barley malt and water. Mix well, cover, and let stand for at least 4 hours at room temperature away from sunlight. Overnight refrigeration is fine.Squeeze out the liquid from the soaked barley malt mixture. Add another cup of water to the mixture and thoroughly mix again.Pour the extracted liquid into a pot and bring to a boil. Reduce heat to medium-low and simmer for 45 minutes, stirring frequently to prevent burning or sticking. Reduce the mixture by half every 10-15 minutes.Discard the used sprouted barley malt residue.
Preparing the Barley Malt Base

Step 2. Combining and Seasoning the Gochujang

  • Sterilize a jar. Once the gochujang mixture has cooled, add the salt, rice syrup, and fermented soybean powder.
  • Optionally, add the gochugaru now, or wait until the mixture completely cools for a spicier result.
  • If waiting, add the gochugaru once the mixture has cooled completely. Mix well.
Sterilize a jar. Once the gochujang mixture has cooled, add the salt, rice syrup, and fermented soybean powder.Optionally, add the gochugaru now, or wait until the mixture completely cools for a spicier result.If waiting, add the gochugaru once the mixture has cooled completely. Mix well.
Combining and Seasoning the Gochujang

Step 3. Fermenting the Gochujang

  • Ferment the gochujang at room temperature, uncovered, for 4 weeks. Use cheesecloth or a mesh strainer to cover the jar, allowing air circulation.
  • Daily, rotate the jar to ensure even sunlight exposure. This helps with preservation and sterilization.
Ferment the gochujang at room temperature, uncovered, for 4 weeks. Use cheesecloth or a mesh strainer to cover the jar, allowing air circulation.Daily, rotate the jar to ensure even sunlight exposure. This helps with preservation and sterilization.
Fermenting the Gochujang

Step 4. Storage and Final Steps

  • After 4 weeks, check for any mold. If found, remove it. Store in the refrigerator for 3 months after the fermentation process.
After 4 weeks, check for any mold. If found, remove it. Store in the refrigerator for 3 months after the fermentation process.
Storage and Final Steps

Read more: Instant Pot Chinese Beef Brisket Stew (蘿蔔燜牛腩) - Easy Recipe

Tips

  • Use coarse sprouted barley malt, not the fine powder used in milkshakes.
  • Authentic gochujang uses sweet rice cooked with malt water. Sweet rice powder is a convenient alternative.
  • Use fermented soybean powder, not other bean powders.
  • Look for rice syrup labeled with the characters 'Cho Chong'.
  • Use fine gochugaru for optimal results. Consider the quality of your gochugaru; a high-quality one is worth the investment.
  • Adding gochugaru after cooling results in a spicier gochujang.
  • The salt helps to preserve the gochujang.

Nutrition

  • Calories: Insufficient data to calculate
  • Fat: Insufficient data to calculateg
  • Carbs: Insufficient data to calculateg
  • Protein: Insufficient data to calculateg

FAQs

1. How long does homemade gochujang take to ferment?

Fermentation time varies depending on temperature and desired intensity, but generally ranges from 2-4 weeks, sometimes longer. Warmer temperatures speed up the process.

2. Can I use different types of chili powder?

Yes, but Gochugaru (Korean chili flakes) is traditionally used for its unique flavor profile. Other chili powders will alter the taste; experiment to find your preference.


Making your own gochujang is a rewarding journey that connects you to the rich culinary heritage of Korea. The patience invested in the fermentation process is well worth the incredible depth of flavor you'll achieve. Now, go forth and enjoy the delicious results in all your favorite Korean dishes!