Gochujang – Korean Chilli Pepper Paste

Jump to Recipe Print Recipe

Gochujang is a savoury and pungent fermented Korean condiment made from red chilli, glutinous rice, fermented soybeans and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae (장독대) in the backyard. Used in Korean cooking as a condiment, marinade, and flavouring for stir fries, soups, and stews.

Korean Chilli Pepper Paste

A hot chilli pepper paste made from red chillies and fermented soybeans. Used in Korean cooking as a condiment, marinade, and flavouring for stir fries, soups, and stews.
0 from 0 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Author: The Cook

Ingredients

  • 500 g miso
  • 200 g sugar
  • 1 cup soy sauce
  • 100 g red chilli powder

Instructions

  • Mix all ingredients and stir constantly over a low heat until boiling. Remove from heat and allow to cool before storing. Store in a glass jar in the refrigerator.
Tried this recipe?Mention @cooking_r or tag #aussietasterecipes!
Like this recipe?Follow us @csoftwareaustra

Comments via Facebook

Alternative Comment Form

avatar

  
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouth
  Subscribe  
Notify of
Send this to a friend