Gochujang (Korean Fermented Chilli Paste — Ratio and Use)

Ingredients

• 500 g glutinous rice flour
• 200 g Korean red chilli flakes (gochugaru), coarse grade
• 150 g malt barley powder (yeotkireum) or koji powder
• 100 g sea salt
• 50 g honey or rice syrup (optional, for acceleration)
• 250 ml water (room temperature)

Method

1. 1
   Toast glutinous rice flour in a dry pan over medium heat for 2–3 minutes, stirring constantly, until fragrant; cool completely.
2. 2
   Combine toasted rice flour, chilli flakes, malt powder, and sea salt in a large glass or ceramic vessel; whisk to distribute evenly.
3. 3
   Add water in three additions, folding gently with a wooden spoon until a thick, uniform paste forms — no lumps.
4. 4
   Cover loosely with cheesecloth secured with twine; place in a cool, dark location (15–20°C ideal).
5. 5
   Stir vigorously once every 2–3 days for the first 2 weeks, breaking surface mold if present — this is normal.
6. 6
   Reduce stirring to weekly after week 2; fermentation complete when paste darkens and develops complex umami (6–12 weeks depending on temperature).
7. 7
   Transfer to sterilised jars; store refrigerated (extends shelf life indefinitely) or at room temperature in cool climates.
8. 8
   USE: 1 tbsp (20 g) per person as base for marinades, bibimbap, or Korean fried chicken; blooms in hot oil or vinegar for sauce applications.
9. 9
   GOCHUJANG (Korean Fermented Chilli Paste)
10. 10
    Yield: 500 ml jar | Fermentation: 3–12 months
11. 11
    200 g glutinous rice powder
12. 12
    100 g gochugaru (Korean red chilli flakes — Taekyung or equivalent)
13. 13
    100 g soy sauce (low-sodium Korean, naturally fermented)
14. 14
    50 g sea salt
15. 15
    30 ml mirin (hon-mirin, no additives)
16. 16
    10 g koji spores (Aspergillus oryzae — optional, for faster fermentation)
17. 17
    Toast glutinous rice powder in a dry pan over medium heat for 3–4 minutes, stirring constantly, until nutty and pale gold; cool completely.
18. 18
    Combine cooled rice powder, gochugaru, sea salt, and koji spores (if using) in a sterilized glass jar.
19. 19
    Stir in soy sauce and mirin until fully incorporated; mixture should resemble thick wet sand.
20. 20
    Pack mixture firmly into jar, pressing to eliminate air pockets; cover with cheesecloth and secure with elastic.
21. 21
    Ferment at 15–20°C (59–68°F) for minimum 3 months, stirring weekly; longer fermentation (6–12 months) develops deeper umami and complexity.
22. 22
    Transfer to airtight container once fermentation is complete; refrigerate to arrest fermentation.
23. 23
    RATIO: 40% chilli flakes : 40% rice base : 20% salt/seasoning. Use 1–2 tbsp per sauce, marinade, or stew base.
24. 24
    Gochujang butter: equal weights of softened butter and gochujang, whisked — a compound butter of incredible versatility
25. 25
    For bibimbap sauce: gochujang, sesame oil, sugar, garlic, rice wine vinegar — stir until smooth
26. 26
    Tteokbokki (rice cake dish) requires the paste to be fried in the sauce liquid for at least 5 minutes before adding the rice cakes
27. 27
    Gochujang glazes for chicken or pork: dilute with honey, soy, and sesame oil; brush and grill
28. 28
    Freezes well — freeze tablespoon portions for on-demand access