How to Make Korean Gochujang Sauce [Fermented Recipe] - My Fermented Foods (2024)

FAQs

How is gochujang fermented? ›

The traditional gochujang manufacturing process induces saccharification caused by heating glutinous rice and malt, and it is fermented for one or two years by adding meju, red pepper powder, and salt depending on the desired characteristics of taste and flavor (Jang et al., 2011).

Gochujang's primary ingredients are red chili powder (고추가루; gochugaru), glutinous rice powder, powdered fermented soybeans, and salt. Korean chili peppers, of the species Capsicum annuum, are spicy yet sweet making them ideal for gochujang production.

No judgement here! Try it as a baste on chicken wings or pork ribs, or added to soup broths like in my Spicy Pork Miso Noodle Soup. Gochujang can also be used in marinades for meat dishes like Korean bulgogi, stirred into dipping sauces, or used to punch up stews.

If the sauce consistency is too thick, thin it out with some warm water, mixing in a little at a time. Use immediately in a recipe or as a dipping sauce, or store in the refrigerator in an airtight container for 2 to 3 weeks.

Fermented soybeans in Gochujang makes it a great source of probiotics that can boost healthy gut microbiomes. Probiotics are live bacteria that are beneficial for digestion and overall gut health. However, it's important to note that Gochujang also contains chili peppers, which can be spicy.

It will take about 2-3 months to properly ferment. During that time it's best to open the lid and let it sit in the sunlight during the daytime, and close it at night.

The most authentic gochujang replacement combines miso paste and sriracha with a little pinch of sugar. If you try to just swap in another Asian sauce like sriracha or sambal oelek as a 1:1 gochujang substitute, your dish will be spicier and more acidic than intended. Hot sauces contain vinegar, and gochujang does not.

In its truest form, gochujang is sold as a thick paste, often in plastic tubs and glass jars, and ready for cooking. The kind labeled a sauce or condiment is the same paste, thinned out with other ingredients such as sugar and vinegar.

Cayenne Pepper and Miso: To mimic the spicy and umami flavors of gochujang, you can mix cayenne pepper with miso paste. Combine them to achieve a similar balance of heat and savory notes.

How to Store Gochujang. Once opened, gochujang should be stored in the refrigerator. Like miso, it has quite a long shelf life, as long as it hasn't dried out or changed in color. Should you find yourself with a lot of gochujang leftover, remember that it can be used up in lots of different ways.

What is the best use of gochujang? ›

Use it as a base ingredient in Korean dishes, soups, stews and stir-fries. Its spicy flavour means it also works well as a marinade or with tacos and burgers.

How Long Does Gochujang Last? The good thing about this condiment is that it's going to last you for a while. It can last up to 2 years when properly sealed in a refrigerator. Though, once you try this stuff, there's no way you'll be able to keep a single tub for that long.

You're likely to see gochujang cut with another ingredients, like sesame oil, crushed garlic, sugar, and/or soy sauce, any of which help to balance some of its intensity.

Gochugaru simply provides a bit of heat and smokiness, while gochujang provides a sweet, tangy, and spicy flavor. Texture: Gochugaru is a chili pepper flake, while gochujang is a thick chili pepper paste, so they behave differently in recipes.

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Because the fermentation of gochujang and other jangs can take months to years, mass-produced store-bought gochujang shortens the fermentation period to a day or two, which reduces the amount of nutritious probiotic bacteria levels.

It is a product of fermentation (like sauerkraut and kimchi), so it's got that quintessential funky flavor note. Depending on the kind of peppers that the paste is made of and the amount that's used will determine how spicy the gochujang is — if you prefer a less spice, you can opt for a mild gochujang.

Gochujang (고추장) is Korean fermented chili pepper paste. Along with ganjang (간장, soy sauce) and doenjang (된장, fermented soybean paste), it's one of the three fundamental fermented sauce or paste, collectively called jang (장). The red thick paste is deeply savory, peppery, salty, spicy and slightly sweet!

As probiotics, fermented foods have various beneficial effects to health by maintaining gut health and by recovering disease-related gut microbiota dysbiosis [9]. Gochujang, a Korean traditional fermented food (KTFF), contains multiple microbiota, such as Bacillus (B.) amyloliquefaciens, B.