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Gochujang (Korean Fermented Chilli Paste — Ratio and Use)

Gochujang is one of the great fermented condiments of the world — a thick, brick-red Korean paste made from gochugaru (Korean red chilli flakes), fermented soybean powder, glutinous rice, salt, and water that undergoes months of outdoor fermentation in traditional onggi earthenware pots. The result is a paste of remarkable complexity: fiercely spiced, deeply savoury from the fermented soy, subtly sweet from the rice, and umami-rich in a way that raw chilli paste can never achieve. Traditional gochujang is made in the months before summer, packed into onggi pots, sealed with a cloth cover to allow airflow, and left to ferment in the sun for months. The heat, the microbial activity, and the raw ingredients combine to produce a paste that is simultaneously hot, sweet, sour, and deeply umami — what Koreans call the 'fifth taste' that underpins the entire flavour profile of Korean cuisine. Commercial gochujang approximates this through shorter fermentation periods and adjusted ratios. In Korean cooking, gochujang is used in three ways: as a condiment (served at the table and mixed into bibimbap); as a marinade base (combined with sesame oil, garlic, and sugar for galbi or bulgogi-style preparations); and as a cooking paste (fried in oil with aromatics — the base of sauces like tteokbokki and sundubu jjigae). Frying gochujang in oil is the critical technique: like frying tomato paste or doubanjiang, it removes rawness and develops depth. Raw gochujang in sauces can taste flat; fried gochujang is transformative. Gochujang has entered global cooking as a versatile hot-sweet-savoury paste that works beyond Korean cuisine — in pasta sauces, marinades, vinaigrettes, and dips.

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Serves1 kg

Total6–12 weeks

Within reach1of 4 in Prince George

One shipped · three not yet within reach.

How the 4 are reached

Shipped to you: 1 · glutinous rice flour
Not yet within reach: 3 · korean red chilli flakes (gochugaru), malt barley powder (yeotkireum) or koji powder, honey or rice syrup (optional

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The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

500 g

glutinous rice flour

Origin · ThailandShipped to you · Wismettac →

200 g

Korean red chilli flakes (gochugaru)

coarse grade

Not yet within reach of Prince George · each reach is counted

150 g

malt barley powder (yeotkireum) or koji powder

Not yet within reach of Prince George · each reach is counted

100 g

sea salt

Your own market

50 g

honey or rice syrup (optional

for acceleration)

Not yet within reach of Prince George · each reach is counted

250 ml

water (room temperature)

Your own market

Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.

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The Method

Toast glutinous rice flour in a dry pan over medium heat for 2–3 minutes, stirring constantly, until fragrant; cool completely.

Combine toasted rice flour, chilli flakes, malt powder, and sea salt in a large glass or ceramic vessel; whisk to distribute evenly.

Add water in three additions, folding gently with a wooden spoon until a thick, uniform paste forms — no lumps.

Cover loosely with cheesecloth secured with twine; place in a cool, dark location (15–20°C ideal).

Stir vigorously once every 2–3 days for the first 2 weeks, breaking surface mold if present — this is normal.

Reduce stirring to weekly after week 2; fermentation complete when paste darkens and develops complex umami (6–12 weeks depending on temperature).

Transfer to sterilised jars; store refrigerated (extends shelf life indefinitely) or at room temperature in cool climates.

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.

From the canon — Bibimbap — mixed rice — is one of Korea's greatest dishes and, with the substitution of tamari for regular soy sauce in the gochujang-based sauce, is fully g… Bibimbap (Naturally Gluten-Free with Tamari) →

GOCHUJANG (Korean Fermented Chilli Paste)

Yield: 500 ml jar | Fermentation: 3–12 months

200 g glutinous rice powder

100 g gochugaru (Korean red chilli flakes — Taekyung or equivalent)

100 g soy sauce (low-sodium Korean, naturally fermented)

50 g sea salt

30 ml mirin (hon-mirin, no additives)

10 g koji spores (Aspergillus oryzae — optional, for faster fermentation)

Toast glutinous rice powder in a dry pan over medium heat for 3–4 minutes, stirring constantly, until nutty and pale gold; cool completely.

Combine cooled rice powder, gochugaru, sea salt, and koji spores (if using) in a sterilized glass jar.

Stir in soy sauce and mirin until fully incorporated; mixture should resemble thick wet sand.

Pack mixture firmly into jar, pressing to eliminate air pockets; cover with cheesecloth and secure with elastic.

Ferment at 15–20°C (59–68°F) for minimum 3 months, stirring weekly; longer fermentation (6–12 months) develops deeper umami and complexity.

Transfer to airtight container once fermentation is complete; refrigerate to arrest fermentation.

RATIO: 40% chilli flakes : 40% rice base : 20% salt/seasoning. Use 1–2 tbsp per sauce, marinade, or stew base.

Gochujang butter: equal weights of softened butter and gochujang, whisked — a compound butter of incredible versatility

For bibimbap sauce: gochujang, sesame oil, sugar, garlic, rice wine vinegar — stir until smooth

Tteokbokki (rice cake dish) requires the paste to be fried in the sauce liquid for at least 5 minutes before adding the rice cakes

From the canon — Tteokbokki (spicy rice cakes) is Korea's most beloved street food — cylindrical garae-tteok (rice cakes) simmered in a fiery gochujang and gochugaru sauce wi… Tteokbokki →

Gochujang glazes for chicken or pork: dilute with honey, soy, and sesame oil; brush and grill

Freezes well — freeze tablespoon portions for on-demand access

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