Gochujang (Korean Chili Paste)
Learn how to make your own gochujang at home in less than 10 minutes. No fermentation needed!
- 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
Ingredients
Scale
- 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
Instructions
- Mix the first 4 ingredients in a pot: Add the gochugaru, water, honey, and miso paste to a pot and stir over medium heat until the mixture bubbles.
- Let the mixture cool down: Turn off the heat and leave for 15 minutes.
- Add the remaining ingredients: Stir in sake, vinegar and salt, and transfer the mixture to a bowl. Let cool to room temperature.
- Store it: Refrigerate for up to 1 month.
Notes
This homemade gochujang is best kept in an airtight container, somewhere dark and cool.
Nutrition
- 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