10-Minute Homemade Gochujang

Ingredients

• 2 1/2 lb (1.2 kg) Korean rice syrup (jocheong)
• 1/2 cup (150 g) Korean coarse sea salt
• 4 1/4 cup (1 liter) mineral water (warm)
• 2 1/4 lb (1 kg) Korean fine chili powder (goun-gochugaru)
• 1/3 lb (150 g) fermented soybean powder (mejugaru) (sifted)
• 1 cup (240 ml) Korean plum extract (maeshil cheong)
• 1 cup (240 ml) Korean alcohol (soju) (or sake)

Instructions

1. 1

   In the large mixing bowl (more than 4 qt capacity), combine together the rice syrup and salt. Add warm water to the bowl. Stir well until the salt dissolves and mixes evenly with the syrup.

2. 2

   Sift the fermented soybean powder into the bowl to avoid clumps. Add the chili powder, soju, and plum syrup to the mixture. Stir everything with a spoon until it's well mixed and smooth, making sure there are no dry spots or lumps. This recipe makes about 14 cups of gochujang paste.

3. 3

   --- To store the gochujang ---

4. 4

   Divide the gochujang into several airtight containers and seal them tightly. Let these containers stay at room temperature for 3 days. After that, place them in the refrigerator. The gochujang can last up to 1 year when stored in the fridge.

5. 5

   You can begin using the gochujang right away in your cooking. Over time, as it ferments, you'll find the flavor becomes more robust and developed.

6. 6

   If you're keeping the gochujang at room temperature for an extended time, add about 10% more salt and soju for improved preservation and to avoid mold. Also, store it in a cool, dark indoor spot.