Got gochujang? If not, then you need to drop everything and try this simple recipe for authentic homemade Korean chile paste. It’s got a sweet heat as well as some serious umami and it goes spectacularly with EVERYTHING. Here’s how to make it.
Got gochujang? It’s a savory, salty, sweet, rather unforgettably pungent, red chile paste from Korea that’s far more complex than Sriracha and can lend its rather unforgettable accent to anything. And thanks to this recipe you can save yourself a trek to Koreatown to get the stuff. This rendition mimics the store-bought stuff that you’ll find in rectangular tubs with a flip-top lid at Korean markets but it’s made with simple ingredients you can find in any ordinary supermarket.Gochujang (pronounced gah chu jang) has a sweet heat that varies in its intensity. The rendition here is a touch more fiery than most supermarket brands. You can easily mollify more timid palates by using a touch less cayenne or a little more sugar.–Renee Schettler Rossi
How To Use Gochujang
How to use gochujang is up to you. Traditionally, it brings a depth and complexity that simply can’t be equaled by other hot sauces to almost everything Korean, including bulgogi, bibimbap, kimchi, Korean fried chicken, Korean beef tacos smothered with kimchi, countless pork preparations, stir fry dishes, and noodle creations of all sorts. Call us rebels, but we also quite like to incorporate it into all manner of untraditional things, including…
Slathered on burgers
Mixed into marinades (be careful as the sugar in the gochujang can cause meat to scorch if cooked over crazy high heat)
Stirred into braises and stews (including slow-cooker recipes)
Dribbled over fried eggs (preferably that you’ve perched atop some rice)
Tossed with chunks of winter squash prior to roasting
Added to deviled eggs
Stirred into soup
Mixed with mayo and slathered on sandwiches
Got a can’t-live-without use for gochujang? Let us know in a comment below!
- Quick Glance
- 5 M
- 5 M
- Makes 1 cup
- 1/2 cup (137 g) white miso paste
- 1/4 cup (78 g) light corn syrup (or substitute agave syrup or honey)
- 1/4 cup (21 g) cayenne pepper, or less to taste
- 2 tablespoons (30 ml) mirin
- 1 tablespoon (13 g) superfine sugar (or just blitz some granulated sugar in a blender or food processor until finely ground but not powdery), or more to taste
- 1 garlic clove, minced
- 1. Stir together the miso, corn syrup, cayenne pepper, mirin, sugar, and garlic until well combined. Decant the gochujang mixture into a clean jar or resealable container, cover, and stash it in the refrigerator for up to several weeks. The gochujang is fine to use immediately but if you wait several days the flavor will be more melded and nuanced.