What is Gochujang?
how to pronounce gochujang?
Go-Choo-Jaaahng.
Gochujang is a red, spicy paste made from powdered Korean red chili peppers, mixed with Meju (fermented whole soybeans) powder, sweet rice powder, malt syrup and salt in its simplest form. It combines the heat of flavourful Korean chili peppers with the deep, umami of Meju and adds a subtle sweetness from starch syrup. It is widely used as an ingredient in Korean marinades, dips and dressings but is known as the magic sauce to Bibimbap (Korean rice dish).
What is Gochujang made of?
Traditional Gochujang consists of mixing Gochugaru (Korean Red Pepper Powder) with Meju Powder (Korean-style fermented soybeans), blended to a pasty consistency with rice and malt syrup which also adds sweet notes. Lastly, salt is added as a seasoning and preservative.
However, this is a very basic formula. There are many variations and people who make it at home will customize it to their family’s palate. Soy sauce can be added, other types of sweetener like plum syrup can be used and an alcoholic spirit are also sometimes used (as additional flavouring as well as a preservative).
Finely Ground Gochugaru (Korean Chili Pepper Powder)
If you stock Gochugaru for cooking or making kimchi, it’s probable you’ve gotten coarsely ground flakes. It’s usually only a matter or preference whether you buy coarse of fine grind. But for Gochujang, you want granules that will dissolve smoothly into a paste so need a fine powder.
If all you have are the flakes, you can just give them a blitz in your blender. However, if you find yourself making Gochujang regularly, I highly suggest stocking some finely ground Gochugaru powder just for this purpose. You can also find other ways to use it- as many “lighter” dishes (summer kimchi, some dressing/sauces) present better without seeing large flakes of the stuff.
This is up to your level and commitment to presentation though, and not really a necessity for the beginner Korean home cook!
Powdered Meju (Korean-style fermented soybeans)
Because the soybeans have already been fermented, it has gone through a natural process where Aspergillus mold (naturally present in the air) creates enzymes that digest the proteins (soybeans are high in proteins), carbohydrates and lipids and unlocks powerful flavour-enhancing properties. This also results in the naturally occurring type of flavourbomb: MSG. Don’t fear the deliciousness.
sweet rice powder & malt
Dissolve sweet rice powder (glutinous rice powder) in water. Add malt. Malt is a grain (usually barley) that has been germinated and dried - sprouting it this way releases enzymes that convert starch into sugar. People usually use a rice cooker at this point and leave it overnight (6-7 hrs) on the “Keep Warm” setting. This process activates enzymes from the malt which breaks down starch (in the rice and the remaining starch in malt) into sugars. You can think of fermenting rice like how you would let bread rise in a warm oven.
The next day, you will find it smells yeast-y. Congratulations, you have achieved the deep and sweet flavour that’ll make the Gochujang delicious. You will need a large, fine grade cheesecloth to strain, only reserving the liquid. You may find it interesting to know this is the same process for making Korean Shikhye (a sweet rice drink) if you start with sweet rice rather than powder.
Now you need to reduce this on the stove (stir and watch it so it doesn’t burn) until it becomes a syrupy consistency. This rice malt syrup will add sheen to Gochujang and also a layered sweetness. You can add more sugars if you like (plum extract is thought to be healthy).
Salt
Add salt to season as well as to preserve Gochujang as it goes through months of fermentation- keep it safe from unsafe molds.
You can also shortcut your way through all this if you buy rice syrup and malt powder. Dissolve malt powder in warm (not hot) water. Add rice powder and bring to a boil on the stove and cook for a couple of hours- stir to avoid burning. Add rice syrup. Let it cool. Add all powders: Gochugaru, Meju Powder and Salt. Cover with fine mesh to keep bugs out. Boom. Done.
fermentation
A year’s worth of Gochujang is usually made in the cooler, but sunny months. Making it in November will yield a wonderful homemade Gochujang by February. It’s best to let it sit in the sun during the day. People cover the top in a fine mesh and let it sit in a sunny spot, then put on the cover at night. This is love, right? If you live in an apartment, you can also let it do a slow ferment in the fridge.
If you put it in an Onggi (Korean Clay Pot) to leave in the backyard, sprinkle some salt on the top layer of Gochujang to keep bugs and mold away. Then tightly place a muslin on top- again letting it sun during the day and covering it at night. The Gochujang will create its own “lid” as the top will form a bit of a crust- you can move the salted top aside and scoop up the bright paste beneath then replace the protective salted crust again. You can incorporate this crust back into the rest of the batch and eat it as well.
notes
Don’t overfill your container. Leave an inch from the top. Ferments are living things, let it move.
If you notice your newly made baby Gochujang bubbling, it means you didn’t add enough salt. Please add more salt.
Helpful People Show you How
How do you make Gochujang at home?
Let’s be honest, most of us (myself included) will not be taking this much time to make Gochujang at home in the way described above. But then what about us, mere mortals, that still crave that spicy-sweet kick??
super easy gochujang recipe (shameless gochujang hack)
What you need:
Gochugaru
Miso or plain (unflavoured) Doenjang
Honey
What you do:
Mix 1:3 parts Water to Honey and dissolve on the stove.
Mix 1:2 parts Doenjang/Miso with Gochugaru (mix Gochugaru with half the amount of paste).
Add honeyed water and adjust to taste and consistency that you like.
Adjust ratio to your taste preference.
This is by no means authentic. Please don’t hate on it.
It will do you in a pinch if all you crave is a dollop on your Bibimbap. Also, if you’ve got the hankering for it, but can’t find specific ingredients (or can’t be bothered with malts, syrups and powder Meju, blah blah blah), this hits the spot.
The difference between Miso and Doenjang is that Miso is much milder. Use whichever is widely available for you.
If you want a simple sauce, just add some garlic and sesame oil and it’s ready to smother something in deliciousness.
Store in the fridge and consume within a week or two as this is a ready-to-eat sauce, not a fermented product.
helpful blog with actual recipes
Minimalist Baker does a Quick Gochujang Too
Health Benefits and Nutrition of Gochujang
Homemade Gochujang with quality sourced ingredients and fermented over 3-4 months will contain vitamins, enzymes and capsaicin that may benefit health. Vitamin C and Carotene can be found in Gochujang, highly active enzymes that break down starch from Meju Powder contains amylase and protease that aids in digestion. Capsaicin is what gives that satisfying burn or irritating pain (depending on who you are) when you eat spicy peppers- and these are touted for their medicinal properties: better digestion and may also increase metabolism.
However, many store-bought Gochujang will contain lots of fillers (flours), flavour enhancers and an over-abundance of sweetening agents- this all substantially lowers the health benefits that may be present. Traditional Gochujang contains about 30% red pepper flakes. Mass produced Gochujang usually contains only 10% (or less) red pepper flakes. These are produced trying to create the flavour profile of what people want from a Gochujang paste, with individual ingredients becoming an afterthought.
For example, my current Gochujang is from the brand Assi (a North American distribution company’s in-house label). It was cheap and on sale- however, the first 2 ingredients are Flour and Rice Flour. Actually, there isn’t any Gochugaru at all in it as ingredient #6 is listed as “Red Pepper Seasoning” (probably a mystery mixture that contains some Red Pepper Powder).
Commercial Gochujang is also very high in sodium and sugar- most of them contain corn syrup as a sweetener. Maybe worth putting in the effort to make it at home? The Lazy vs Healthy internal debate continues.
Where to Buy Gochujang Ingredients
Local Korean Market:
Look for it in the seasoning section. They are sold in bright red tubs of differing sizes, usually beside Doenjang (soybean paste) tubs and soy sauces.
Amazon:
Fine Gochugaru Powder https://amzn.to/3en3VDb
Quality Gochugaru Flakes https://amzn.to/2NioZkp
It’s a bit pricy, but a trusted product made with Korean peppers, in a clay room, dehydrated naturally over 5 days. Just give it a spin in your blender to get a superfine powder.
Meju Powder https://amzn.to/32RW4Zf
Malt https://amzn.to/2PcL319
If you want to soak and do it the long way.
Malt Powder https://amzn.to/3xguN0q
If you want the quick version.
Sweet Rice Flour https://amzn.to/32GiPiG
Korean Sea Salt https://amzn.to/3enLpdR
You can also use any kind of salt you have on hand or prefer.
Onggi (Korean Clay Pot) Small Batch 28oz (4.72”x5.23'“) https://amzn.to/2RNFBCO
Most will find this size much too small, but I just wanted to show you what to look out for. Just look for this at your local Hmart (or Korean grocer) and compare the size to a big tub of Gochujang at the store and buy accordingly (We don’t make it through a 3kg tub of Gochujang in one year).
