Gochujang Recipe | Easy Gochujang Paste Without Miso | Honey Gochujang Potatoes | Starters & Sauce | Rajshri Food

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Learn how to make Gochujang home with our Chef Bhumika

Gochujang Ingredients:
Introduction

Without Using Miso

How To Make Gochujang Paste
1/3 cup Soybean Flour
1/2 cup Water
3 tbsp Dark Jaggery
3 tbsp Red Chilli Powder
1 tbsp Salt
2 tbsp Vinegar
2 tbsp Sesame Oil

Storage Tip

How To Make Honey Gochujang Potatoes
2 tbsp Oil
3 Potatoes (sliced)
3 Garlic Cloves (chopped)
1 Onion & Spring Green-Whites (chopped)
Salt
1/4 cup Water
1 tbsp Gochujang Paste
1 tbsp Honey
Spring Onion Green (for garnish)

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About Gochujang
Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it has been naturally fermented over years in jangdok (earthenware) on an elevated stone platform, called jangdokdae, in the backyard.

Gochujang's primary ingredients are red chili powder (gochugaru; 고추가루), glutinous rice powder, powdered fermented soybeans, and salt. Korean chili peppers, of the species Capsicum annuum, are spicy yet sweet making them ideal for gochujang production. Other recipes use glutinous rice (chapssal, Korean: 찹쌀), normal short-grain rice (mepssal, Korean: 멥쌀), or barley, and, less frequently, whole wheat kernels, jujubes, pumpkin, and sweet potato; these ingredients are used to make special variations. A small amount of sweetener, such as sugar, syrup, or honey, is also sometimes added. The finished product is a dark, reddish paste with a rich, piquant flavor.