Ingredients
Scale
- 1 cup Korean red pepper flakes (gochugaru)
- 1/2 cup sweet rice flour (or mochiko)
- 1/2 cup water
- 1/2 cup fermented soybean paste
- 1/4 cup honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
Instructions
- Step 1: Prepare the Sweet Rice Flour Mixture – In a small saucepan, combine the sweet rice flour and water, stirring until well blended. Cook over medium heat until thickened, about 3-5 minutes. Let it cool slightly.
- Step 2: Combine All Ingredients – In a large bowl, mix the cooled sweet rice flour mixture with gochugaru, fermented soybean paste, honey (or maple syrup), rice vinegar, and sesame oil. Blend thoroughly.
- Step 3: Blend to Desired Consistency – Use a food processor or whisk to achieve a smooth consistency. Adjust thickness by adding more water if needed and taste for sweetness or spice.
- Step 4: Store Your Gochujang – Transfer the paste into an airtight container and refrigerate for up to three months. Stir before each use.
Notes
Experiment with the ratios of ingredients to personalize your gochujang’s flavor. Store in the fridge and use in a variety of dishes for a spicy kick!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 tablespoon
- Calories: 30
- Sugar: 6g
- Sodium: 100mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg