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