Homemade Gochujang Paste
Learn how to make your own gochujang paste at home with this easy recipe. Perfect for adding a kick of Korean flavor to your dishes!
Equipment
- 1 saucepan
- 1 Blender or food processor
Ingredients
- 1 cup gochugaru Korean red pepper flakes
- 3/4 cup hot water
- 1/4 cup rice flour
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon minced garlic
- 1 tablespoon rice vinegar
Instructions
- In a saucepan, mix together gochugaru and hot water until well combined.
- Cook over medium heat for 5 minutes, stirring constantly.
- In a small bowl, mix together rice flour and soy sauce until smooth.
- Add the mixture to the saucepan and stir until well combined.
- Cook for an additional 10 minutes, stirring occasionally, until the sauce has thickened.
- Remove from heat and let cool for a few minutes.
- In a blender or food processor, blend together the sauce, honey, minced garlic, and rice vinegar until smooth.
- Transfer the sauce to a jar or container and let it cool completely before using.
Notes
- This gochujang sauce can be stored in the refrigerator for up to 2 weeks.
- For a spicier sauce, increase the amount of gochugaru used. For a milder sauce, decrease the amount of gochugaru.
- Feel free to adjust the amount of honey and rice vinegar to find your desired level of sweetness and tanginess.
Nutrition
Serving: 1cupCalories: 244kcalCarbohydrates: 47gProtein: 10gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gSodium: 1476mgPotassium: 1194mgFiber: 21gSugar: 13gVitamin A: 17537IUVitamin C: 1mgCalcium: 204mgIron: 11mg
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