Homemade Gochujang Paste
Homemade Gochujang Paste
Ingredients
- 1 1/2 cups water
- 1/2 cup sweet rice flour
- 1 cup gochugaru, (Korean chili powder)
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1/4 cup ketchup
- 2 tablespoons garlic, minced
Instructions
- 1
Place a medium saucepan on the stove over medium heat. Add the water to the pan.
⏱️ 1 min
- 2
Gradually whisk in the sweet rice flour into the water. Continue to stir constantly to prevent lumps from forming.
⏱️ 2 min
- 3
Continue cooking and stirring the mixture until it thickens into a smooth, creamy, white paste. This should take about 5-7 minutes. Remove from heat.
⏱️ 7 min
- 4
Transfer the prepared sweet rice flour paste into a large metal bowl.
⏱️ 1 min
- 5
Add the gochugaru (Korean chili powder) to the white paste in the bowl.
⏱️ 1 min
- 6
Using a whisk, thoroughly mix the gochugaru into the paste until it is uniformly deep red and well combined.
⏱️ 3 min
- 7
Pour the soy sauce into the red paste.
⏱️ 1 min
- 8
Add the sesame oil to the mixture.
⏱️ 1 min
- 9
Squeeze in the ketchup.
⏱️ 1 min
- 10
Add the minced garlic to the bowl.
⏱️ 1 min
- 11
Whisk all the ingredients together thoroughly until they are well combined and the paste is smooth and consistent. Taste and adjust seasoning if desired.
⏱️ 5 min
- 12
The homemade Gochujang paste is now ready to use or can be stored in an airtight container in the refrigerator for up to several weeks.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Gochujang Paste
- 1 1/2 cups water
- 1/2 cup sweet rice flour
- 1 cup gochugaru, (Korean chili powder)
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1/4 cup ketchup
- 2 tablespoons garlic, minced
Instructions
- 1
Place a medium saucepan on the stove over medium heat. Add the water to the pan.
⏱️ 1 min - 2
Gradually whisk in the sweet rice flour into the water. Continue to stir constantly to prevent lumps from forming.
⏱️ 2 min - 3
Continue cooking and stirring the mixture until it thickens into a smooth, creamy, white paste. This should take about 5-7 minutes. Remove from heat.
⏱️ 7 min - 4
Transfer the prepared sweet rice flour paste into a large metal bowl.
⏱️ 1 min - 5
Add the gochugaru (Korean chili powder) to the white paste in the bowl.
⏱️ 1 min - 6
Using a whisk, thoroughly mix the gochugaru into the paste until it is uniformly deep red and well combined.
⏱️ 3 min - 7
Pour the soy sauce into the red paste.
⏱️ 1 min - 8
Add the sesame oil to the mixture.
⏱️ 1 min - 9
Squeeze in the ketchup.
⏱️ 1 min - 10
Add the minced garlic to the bowl.
⏱️ 1 min - 11
Whisk all the ingredients together thoroughly until they are well combined and the paste is smooth and consistent. Taste and adjust seasoning if desired.
⏱️ 5 min - 12
The homemade Gochujang paste is now ready to use or can be stored in an airtight container in the refrigerator for up to several weeks.