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homemade gochujang

Homemade Gochujang (Korean Chili Paste)

  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Cook Time: 3 minutes
  • Total Time: 8 minutes
  • Yield: about 1 cup 1x
  • Category: Sauces
  • Method: Stove top
  • Cuisine: Korean
  • Diet: Vegan


Learn how to make your own gochujang at home in less than 10 minutes. No fermentation needed!


  • 1/4 cup gochugaru (Korean chili pepper flakes)
  • 1/3 cup water
  • 2 tablespoons honey
  • 3 tablespoons red miso paste
  • 1 1/2 tablespoon sake
  • 1/2 teaspoon rice vinegar
  • 1/4 teaspoon salt


  1. Add gochugaru, water, honey, and miso paste to a pot and stir over medium heat until the mixture bubbles. 
  2. Turn off the heat and leave for 15 minutes. 
  3. Stir in sake, vinegar and salt, and transfer the mixture to a bowl. Let cool to room temperature. 
  4. Refrigerate for up to 1 month.


This homemade gochujang is best kept in an airtight container, somewhere dark and cool.


  • Serving Size: 2 tablespoons
  • Calories: 66
  • Sugar: 4.3g
  • Sodium: 73.4mg
  • Fat: 0.4g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 6.3g
  • Fiber: 0.4g
  • Protein: 0.8g
  • Cholesterol: 0mg

Keywords: condiment, seasoning, red pepper paste

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