Yields 1 bottle
200 ml water
90 g brown sugar
200 g miso paste
150 g korean red pepper flakes (gochugaru)
1 tbsp rice vinegar
1 tsp salt
5 cloves grated garlic
1 tbsp sesame oil

Recipe Courtesy of
Asian Food Network

How To: Make Gochujang

This is a thick, spicy, sweet red chilli paste that is a fundamental ingredient in Korean cooking.

Difficulty: Easy

Preparation: 5 min
Cook: 15 min
Clean up: 10 min

Steps: 3 steps
8 Ingredients

Difficulty: Easy
Steps: 3 steps
8 Ingredients

Preparation: 5 min
Cook: 15 min
Clean up: 10 min

Instructions

Melt sugar and add miso
- In a saucepan, melt the sugar into the water over medium heat. Once sugar dissolves, turn to low heat and add miso paste. Stir to combine.

Add chilli powder
- After miso is dissolved (creamy and no lumps), add chilli powder gradually and continue stirring to evenly incorporate them.

Add remaining seasonings and form paste
- Add rice vinegar, salt, garlic and sesame oil into the mixture.
- Continue stirring until a paste is formed. Turn off heat.

Arrange and Serve

Let it cool before storing in fridge. Bottled gochujang paste can last up to 3-6 months if it is stored in fridge.

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Name: How To: Make Gochujang
Prep time: P0Y0M0D0H5M0S
Cook time: P0Y0M0D0H15M0S
Total time: P0Y0M0D0H20M0S
Yield: Yields 1 bottle
Cuisine: Asian
Ingredients: 200 ml water; 90 g brown sugar; 200 g miso paste; 150 g korean red pepper flakes (gochugaru); 1 tbsp rice vinegar; 1 tsp salt; 5 cloves grated garlic; 1 tbsp sesame oil