How to Make Gochujang (Korean Chili Paste)
A quick, easy alternative to store-bought gochujang, made from easy-to-find ingredients.
This Homemade Gochujang is a quick and easy alternative to store-bought fermented Korean red chili paste. Made from easy-to-find ingredients, this sauce is spicy, savoury, a little sweet, with a funky ferment flavour. Just like the real thing!
Ingredients you’ll need for homemade gochujang
- Water: Good tasting tap water or filtered water.
- Gochugaru: Korean chili powder brings a mild, sweet, smoky heat. Do not substitute other chili powders or flakes for gochugaru in this recipe.
- Red miso paste: Darker and richer than white miso, red miso has a deep umami and funky ferment flavour. You could also use brown miso, however it’s not as pungent as red miso.
- Honey: Brings thick, sticky sweetness. You could also use maple syrup.
- Mirin: Sweet, tangy rice wine. You could also use sake.
- Rice vinegar: Adds acidity and a slight sour note.
- Salt: Enhances the flavours.
How to make homemade gochujang
- In a small saucepan over medium heat, bring water, gochugaru, red miso, and honey to a simmer.
- Once simmering, remove the pot from the heat and let the mixture cool for 15 minutes.
- Stir in the mirin, rice vinegar, and salt until combined. Let sit until completely cooled.
- Transfer to an airtight container and store in the refrigerator for up to 1 month.
How to use gochujang (Korean chili paste)
Gochujang is such a versatile condiment. It adds a fiery heat to ramen, stir fry, barbeque sauce, lettuce wraps, burgers, grilled cheese, and even popcorn butter. Wherever you might think to add hot sauce, you can pretty much use gochujang. Here are a few of my favourite gochujang recipes:
- Saucy Gochujang Broccoli Tacos
- Sheet Pan Gochujang Meatballs
- Spicy Korean Gochujang Beef Noodles
- Spicy Cheesy Gochujang Spaghetti
Looking to make more condiments from scratch? Try my caramelized Garlic Confit. It’s a delicious condiment to keep on hand and a great way to preserve garlic!
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Homemade Gochujang (Korean Chili Paste)
Ingredients
- ⅔ cup water
- ½ cup gochugaru
- ⅓ cup red miso paste
- ¼ cup honey
- 3 tablespoons mirin
- 1 teaspoon rice vinegar
- ½ teaspoon salt
Instructions
- In a small saucepan over medium heat, bring water, gochugaru, red miso, and honey to a simmer.
- Once simmering, remove the pot from the heat and let the mixture cool for 15 minutes.
- Stir in the mirin, rice vinegar, and salt until combined. Let sit until completely cooled.
- Transfer to an airtight container and store in the refrigerator until ready to use.
