Ingredients

  • Yields 1 bottle
  • 200 ml water

  • 90 g brown sugar

  • 200 g miso paste

  • 150 g korean red pepper flakes (gochugaru)

  • 1 tbsp rice vinegar

  • 1 tsp salt

  • 5 cloves grated garlic

  • 1 tbsp sesame oil

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Recipe Courtesy of
Asian Food Network

How To: Make Gochujang

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This is a thick, spicy, sweet red chilli paste that is a fundamental ingredient in Korean cooking.
  • Easy
  • 5 min
  • 15 min
  • 10 min
  • 3 steps
  • 8 Ingredients
  • Easy
  • 3 steps
  • 8 Ingredients
  • 5 min
  • 15 min
  • 10 min

Instructions

  1. Melt sugar and add miso

    • In a saucepan, melt the sugar into the water over medium heat.  Once sugar dissolves, turn to low heat and add miso paste.  Stir to combine.
    Melt sugar and add miso


  2. Add chilli powder

    • After miso is dissolved (creamy and no lumps), add chilli powder gradually and continue stirring to evenly incorporate them.
    Add chilli powder


  3. Add remaining seasonings and form paste

    • Add rice vinegar, salt, garlic and sesame oil into the mixture.

    • Continue stirring until a paste is formed.  Turn off heat.
    Add remaining seasonings and form paste


Arrange and Serve

Let it cool before storing in fridge. Bottled gochujang paste can last up to 3-6 months if it is stored in fridge.

Arrange and Serve
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    Ingredients
    • Yields 1 bottle
    • 200 ml water

    • 90 g brown sugar

    • 200 g miso paste

    • 150 g korean red pepper flakes (gochugaru)

    • 1 tbsp rice vinegar

    • 1 tsp salt

    • 5 cloves grated garlic

    • 1 tbsp sesame oil

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