There’s something deeply satisfying about making your own fermented condiments from scratch, and gochujang tops the list. This fiery, complex, umami-rich Korean fermented chili paste isn't just an ingredient—it's a cornerstone of Korean cuisine. While store-bought versions are convenient, homemade gochujang allows you to control the depth of flavor and level of heat. It's a rewarding culinary project that connects you with centuries of tradition. Once it’s ready, you’ll find yourself adding it to everything from gochujang noodles to gochujang soup—and wondering how you ever lived without it.
Homemade Gochujang Fermented Chili Paste
Prep Time 1 hour hr
Cook Time 30 minutes mins
Fermentation Time 728 days d
Total Time 728 days d 1 hour hr 30 minutes mins
Course Condiment, Ingredient
Cuisine Korean
Servings 6 to 8 cups of gochujang
Large non-reactive pot (like stainless steel or enameled cast iron) For cooking the rice porridge.
Wooden spoon or heat-resistant spatula For constant stirring during the cooking phase.
Mixing bowl (large) To combine all the ingredients.
Fermentation container (earthenware or food-grade plastic or glass) Traditionally, Koreans use an onggi (fermentation crock), but a large mason jar or a BPA-free plastic container will also work.
Cheesecloth or breathable cover To let gases escape during fermentation.
Rubber band or string To secure the cloth over the container.
- 2 cups sweet rice flour also called glutinous rice flour – This creates the base paste and lends a slightly sweet chewiness to the final product.
- 6 cups water – Used to create a rice porridge that becomes the body of the paste.
- 1 ½ cups malt barley syrup yeotgireum or rice syrup – Adds sweetness and aids in fermentation.
- 2 cups fermented soybean powder meju garu – This is what gives gochujang its signature funk and depth.
- 3 cups gochugaru – Korean red pepper flakes; choose medium or coarse grind for best texture.
- ½ cup sea salt – Helps preserve the paste and balance the sweetness.
- Optional: 2 tablespoons rice wine or soju – Can be added to prevent mold during fermentation.
Make the Rice Porridge
In a large pot, combine the sweet rice flour and water. Stir continuously over medium heat until the mixture thickens into a smooth porridge—this takes about 10 to 15 minutes. It should resemble a thick pudding.
Cool the Porridge
Remove the pot from heat and let it cool to just above room temperature. If it’s too hot, it can kill the beneficial microbes in the meju powder.
Add Sweetener and Soybean Powder
Stir in the malt barley syrup, then slowly mix in the meju powder until well combined. Make sure there are no lumps. The color should shift to a muted beige-brown.
Add Gochugaru and Salt
Gradually fold in the gochugaru and sea salt. This part is messy but essential. Mix thoroughly so the chili flakes are fully incorporated. The paste will deepen to a rich crimson color.
Transfer and Ferment
Spoon the mixture into your fermentation vessel. Flatten the surface with a spoon to eliminate air pockets. If using a large crock or jar, leave at least 1–2 inches of headspace. Cover with cheesecloth and secure with a rubber band.
Place the jar in a cool, dry, and preferably sunlit spot. In Korea, jars are often left outside to ferment under natural conditions, but a warm windowsill or pantry works too.
Ferment for 6 to 8 Weeks
Let your gochujang ferment for at least two months. Stir it once a week with a clean spoon to keep mold from forming and to redistribute flavors. If you notice white mold on the top, simply skim it off—it’s usually harmless yeast.
After 2 months, the flavor will be complex, slightly sweet, salty, and deeply savory with a balanced heat. You can transfer it to smaller jars and store in the fridge, where it will continue to age slowly and develop even more character over time.
Pairings
Once you’ve made your homemade gochujang, the possibilities are endless. It’s the ultimate Korean condiment and shines in a wide variety of dishes:
- Gochujang noodles – Stir into udon or soba noodles with sesame oil and scallions for a spicy, savory lunch.
- Gochujang ramen – Add a spoonful into a ramen broth for an instant umami upgrade.
- Gojuchang chicken – Marinate chicken thighs in gochujang, soy sauce, garlic, and ginger, then grill or roast until caramelized and sticky.
- Ssamjang recipe – Blend your gochujang with doenjang (fermented soybean paste), garlic, sesame oil, and green onions to make this iconic Korean BBQ dipping sauce.
- Gochujang soup – Stir into stews or soups like kimchi jjigae for an extra layer of depth.
- Jjajangmyeon recipe – Add a spoonful of gochujang for a spicy twist on the classic black bean noodle dish.
- Vegetarian gochujang meals – Stir into roasted veggie bowls, rice dishes, or tofu stir-fries for rich flavor without meat.
It also works beautifully in fusion dishes—try it in tacos, burgers, or even as a spicy base for pizza sauce.
FAQs
1. What type of chili flakes should I use?
Use gochugaru, the coarse Korean chili flakes specifically used in traditional gochujang recipes. Avoid substituting with cayenne or paprika, as they won't deliver the same depth or fermented character.
2. Can I use miso instead of meju powder?
Yes, in a pinch. While meju powder is ideal for authenticity and fermentation, a high-quality miso can substitute the fermented soybean component. Just note that it will change the texture and slightly mute the fermentation.
3. Is gochujang gluten-free?
If you use certified gluten-free sweet rice flour and soy products, it can be gluten-free. Always check your ingredient labels, especially for the barley syrup and meju powder.
4. How long does homemade gochujang last?
Once fermented and stored in the refrigerator, homemade gochujang can last up to 1 year or more. It may continue to deepen in flavor over time.
5. Can I make a vegetarian version?
Absolutely. This gochujang recipe is already vegetarian. For vegetarian gochujang meals, use it to flavor stir-fried tofu, vegetable rice bowls, or in marinades for grilled mushrooms or eggplant. It's one of the best bases for gochujang recipe vegetarian dishes.
