Recipes

Hot pepper paste

Gochujang 고추장

I’m thrilled to introduce you to my homemade Korean hot pepper paste (gochujang) recipe today. Yes, eventually! Over the years so many of my readers and viewers have requested the recipe for gochujang, but I thought I couldn’t make it until I visited Jamie Frater’s house in New Zealand during my Gapshida trip last year. To make good, well-fermented gochujang, you need good quality ingredients, an earthenware pot to make it in, and a sunny place for it to ferment. Making gochujang is easy, but taking care of it requires lots of patience and hard work.

Gochujang needs direct sunlight, so after you make it you need to open the earthenware pot on sunny mornings to let the sunlight hit it, and be sure to cover it in the evening. You have to stir it sometimes and turn it over from the bottom to the top so that it’ll be mixed and fermented evenly. As time goes on, your gochujang will turn shiny and turn a richer red. If you go outside to meet your friend but it suddenly rains and you forgot to close the lid, your gochujang will be spoiled.

Besides this, gochujang  should not be made in the heat of summer or it will ferment too fast and explode. One of my Korean friends studying in the USA brought a container filled with his mother’s homemade gochujang on the airplane. He took it in his carry on. A long time ago, it was possible for people to bring gooey stuff like hot pepper paste, soybean paste, and even kimchi on an airplane. We have so many funny stories about this.

So my friend’s gochujang exploded on the airplane. Store bought gochujang is processed to stop fermenting, but homemade gochujang never stops, just like kimchi. The gas from the fermentation process kept pushing the lid of the container until it blew up. My friend’s mother must have packed it tightly with plastic bags and tape.

I’m living in an apartment in Manhattan without a patio, so it seemed impossible for me to make something that needs lots of direct sunlight to ferment well. Well-fermented gochujang is really delicious, and a totally different flavor from gochujang bought in a store. For a delicious meal you can simply mix it with warm rice, chopped kimchi, and sesame oil.

So on my Gapshida trip, Korean food fan Jamie Frater invited me to his house to cook together. We filmed my popcorn chicken gizzard recipe video and the next day we filmed this gochujang video. The cameraman, Ryan Sweeney, is also a big fan of Korean food.

Jamie was waiting for me with all the ingredients for gochujang as well as Korean earthenware pots: onggi. He brought these from a trip to Korea that he won in a Korean food blog contest 2011 on the basis of his Korean food writing.

This Korean gochujang was made in New Zealand and taken care of by Jamie for months. It’s really international!

gochujang

Makes about 16 quarts

Ingredients:

Directions:

  1. Mix 8 liters (32 cups) of water and 2 pounds of barley malt powder (yeotgireum) in a large basin
  2. Strain the mixture and put it in a large heavy bottomed pot.
  3. Heat it up on the stove for about 20 minutes until it’s warm. Dip your finger in to test it: it should be warm, not hot.
  4. Remove it from the heat and add sweet rice flour. Mix well with a wooden spoon.
  5. Let it sit for 2 hours. The liquid on the surface will look a lot clearer, and it will taste a little sweet.
    gochujang
  6. Bring to a boil for about 2 hours over medium high heat, until it reduces by ¼-⅓ (about 28-30 cups).
    *tip: Stir occasionally with a wooden spoon so it doesn’t burn to the bottom of the pot.
    gochujang
  7. Add the rice syrup and mix well.
  8. Remove from the heat and wait until it completely cools down.
  9. Add mejugaru  and mix well. Then add  hot pepper powder and mix well. Lastly add salt, and stir until there are no lumps in the paste.
    gochujang
  10. Transfer it to an earthenware pot or glass jar and cover with mesh or cheesecloth before closing the lid.
    gochujang
  11. 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.

Jamie updated me recently about his gochujang with a few photos and emails. I missed the gochujang a lot! Jamie loves the texture and flavor of it, which made me very happy. Thank you very much Jamie for your effort taking care of the gochujang and updating us! Many of my readers will be encouraged to make their own homemade gochujang because of him.

He emailed:

“The gochujang came out great! It is a little thicker than commercial gochujang but I don’t think that is a problem at all. The flavor is deeper and slightly less salty than store bought pepper paste which is good I think. The hot New Zealand summer sun took great care of our precious paste! I can’t wait to see our video! I have attached 5 of the best photos I took of the gochujang.”

gochujang

gochujang

gochujang

Well fermented gochujang! The top layer looks dark red and a little dry! I can almost smell the aroma from this photo!

gochujang

Beautiful gochujang is showing off its bright red color! Thank you my gochujang! You grew up well, thanks to Jamie! : )

gochujang

On the left is homemade gochujang, and on the right is store-bought gochujang. A big difference!

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94 Comments:

  1. milbars Somewhere, USA My profile page joined 10/14
    Posted October 28th, 2014 at 12:32 pm | # |

    I am on a very restrictive diet. I cannot eat wheat or soy (amongst other things). Do you know what I can substitute the barley malt powder (yeotgirem) and fermented soybean powder with?

  2. bwalker187 United States My profile page joined 10/14
    Posted October 21st, 2014 at 2:31 pm | # |

    Hi! Can you tell me why the gochujang gets left in the sun? I’ve made many other ferments and this is the first that has such a specific sun requirement. Thanks!

  3. Grimnebulin78 connecticut My profile page joined 6/14
    Posted July 16th, 2014 at 11:45 am | # |

    I am making my own gochujang. I started it the beginning of June, I left it out for 5 or 6 hours a day for 10 or 12 days and they temp was between 70 and 80 degrees outside. Then I started leaving it out for an hr or two every three or four days in the morning. Do you think it will be ok? What should it taste like and should I add more salt now?

  4. Dotti Naknek, Alaska My profile page joined 4/14
    Posted April 17th, 2014 at 2:26 pm | # |

    Hi Maangchi,
    I have been a long time fan of your YouTube videos and Blog. Yours is my favorite kimchi recipe and I make it whenever I can get the cabbage and radish out to my village, Everyone who tries it loves it! I have a question about making the gochujang. I have Celiac Disease so I can’t ingest gluten (anything with wheat, barly & rye,) Would it be possible to substitute something like chickpea flower, coconut flour, or even more rice flour? Thank you so much!!

  5. tsumehikari bandung My profile page joined 4/14
    Posted April 7th, 2014 at 12:49 am | # |

    hi maangchi, i have a question can i use fermented soybean paste (doenjang) instead of fermented soy bean powder(mejugaru)?

  6. SandiFinis Germany My profile page joined 3/14
    Posted March 18th, 2014 at 11:45 pm | # |

    Hi Maangchi!
    Last year my husband discovered Korean cooking (and K-Pop) and we loved the few dishes we got to try. This year we found out we can’t eat food that contains gluten anymore, which includes anything with wheat and barley. We found a wheat-free soy sauce (finally!) but no gochujang without wheat. So we thought about making it ourselves. Is it possible to substitute the barley malt with something else? My husband would be so happy to eat gochujang again!

  7. Hanasu Li Ciel Wonderland My profile page joined 12/13
    Posted December 16th, 2013 at 9:14 pm | # |

    Hi Maangchi , I already made my own gochujang and it taste less spicy just like 2 days when the first time I made it. Is it okay ? And its taste little sour. I put it inside refrigerator.

    • Maangchi New York City My profile page joined 8/08
      Posted December 17th, 2013 at 12:20 pm | # |

      oh you made gochujang, great! : ) Gochujang is not that spicy even though its main ingredient is hot pepper powder. Does your gochujang taste a little sour? When gochujang is well fermented it tastes sweet, spicy, and a little sour, but it usually takes 3 to 5 months to ferment. It shouldn’t taste sour because you made it just 2 days ago. I would add more salt to the paste and keep it in the fridge. You must be living in a hot country?

      • Hanasu Li Ciel Wonderland My profile page joined 12/13
        Posted December 18th, 2013 at 7:39 am | # |

        Hahaha, yeah. I actually live in Malaysia. I totally in love with korean cooking. And I`m 16 years old next year. Still a growing up teenager. I want to learn how to cook korean food but sometimes I cant get the ingredients. How can I know if my gochujang is broken and cannot be eaten?
        I was making a gochujang refer to this recipe because I saw them in television before I found out this AMAZING website.

        http://www.youtube.com/watch?feature=player_detailpage&v=ivuUvdUotMA

        // by the way.. keep posting a great korean recipe. I`m your cooking fans. Figthing ~

  8. mermaidem San Diego My profile page joined 11/13
    Posted November 11th, 2013 at 10:32 am | # |

    Hi, I love your posts, thank you for showing the way to make good korean recipes at home where I can control the ingredients! That said, I would love to make my own hot pepper paste as the ones in the store contain a lot of additives like MSG and likely use GM soybeans. I can’t seem to find any organic fermented soybean powder. Is there a way I can make my own? I have organic soybeans. Is the stuff sold as a protein shake on health websites the same? Thank you for your time!

  9. AmirKoreaKoya Terengganu, Malaysia My profile page joined 10/13
    Posted October 25th, 2013 at 3:20 am | # |

    Maangchi Nuna~….I really love your blog and I will support u always…because of your blog I get a chance to learn and cook lots~ of Korean food…My dream is to be world known Chef…because of this blog I’m one step closer to my dream…

    All the best~ FIGHTING~

  10. fatihah jamal georgetown My profile page joined 9/13
    Posted September 1st, 2013 at 11:21 pm | # |

    Hye maangchi ,
    I made my gochujang last week , and i bring it out almost everyday for about 2-3 hours… but this week i cant because it was raining here at my place… after a few days, my gochujang smell a little bit sour… and spicy of course.. Is it still good ?? I never taste gochujang before.. it look delicious just by looking at it… that y i try to do it… one more thing, if its explode , can it still be use ?? I put my gochujang in small glass pot.. one of the gochujang explode, but not the glass pot.. can i still use it ?? Thank you in advance…!! ^_^

    • Maangchi New York City My profile page joined 8/08
      Posted September 2nd, 2013 at 2:57 pm | # |

      “after a few days, my gochujang smell a little bit sour” If it already tastes sour, the gochujang must be too bland. I would add some more salt and mix it well. yes, of course you still can use it. ” if its explode , can it still be use ?” yes! Stir the gochujang with a wooden spoon well everyday. I wish I could see and taste your gochujang. : )

  11. pomai hawaii My profile page joined 7/13
    Posted July 23rd, 2013 at 7:14 pm | # |

    I have an important question…..There is no where for me to find a stone pot. Can I use plastic bottles to ferment the gochujang in?

  12. nanina237 Ulsan, South Korea My profile page joined 5/13
    Posted May 24th, 2013 at 2:16 am | # |

    Hello Maangchi!
    I made my gochujang on 11 May 2013. Since I don’t have onggi, I made it in glass jar. It’s a warm spring in Ulsan (20-26 degrees celcius), and I think my gochujang is doing good. It’s been 2 weeks and I still sunbath them 3-4 days in a week, stir it and taste it. But honestly, I’m not really sure how to tell that my gochujang is fermented well and ready to consumed. Can you give me a hint? And is it okay if we just keep it in the room temperature instead put it in the fridge?

  13. marylyn malaysia My profile page joined 5/13
    Posted May 6th, 2013 at 3:42 am | # |

    how i get the pot in malaysia ??

  14. MeeAe Colorado My profile page joined 2/13
    Posted February 5th, 2013 at 8:30 pm | # |

    So I halved the recipe. It fit perfectly in my gallon (actually one gallon and a quart) onggi. I also didn’t have red pepper powder, just the flakes. I hope it will work as well. It’s winter here in Colorado so ill mostly ferment it in the mornings when the sun is out although it will be cold.

  15. MeeAe Colorado My profile page joined 2/13
    Posted February 4th, 2013 at 9:39 pm | # |

    Hi Maangchi, I just bought all my ingredients at H Mart. I got a one gallon size onggi. How much does this recipe make, will it fit in my gallon onggi? Also can I leave it in the onggi (out of the refrigerator) after it is finished fermenting? If so how long? It could take me a year to eat it all. Should it be refrigerated after a certain time period? Thanks!

  16. aileen3376 Iloilo, Philippines My profile page joined 2/13
    Posted February 3rd, 2013 at 7:07 am | # |

    Hi Maangchi. My 3 year old daughter adores you. This is her favorite video, Gochujang. Because she lives the beautiful red color of the hot pepper powder. More power to you!

    • Maangchi New York City My profile page joined 8/08
      Posted February 6th, 2013 at 11:19 am | # |

      “My 3 year old daughter adores you.” oh she loves the color of gochujang? : ) How cute she is!

  17. Emaline904 Charleston, SC My profile page joined 5/12
    Posted November 17th, 2012 at 1:53 pm | # |

    My local Asian market has malt powder in stock for the first time, so I am finally going to try this recipe. I’ve been really anxious to try it for awhile now!
    One tip for anyone in the US, you should be able to find earthenware bean pots (the kind that old fashioned baked beans are cooked in), pretty easily and reasonably priced. They are similar in shape to onggi, and much easier to get hold of in the US. Luckily, my mom donated her bean pot to me and I plan on using it for my gochujang. If you inherit or find an older bean pot, though, be sure to do a lead test on it because some older pottery pieces contain lead.
    Thanks so much for the recipe, Maangchi!!!

  18. oksipak California My profile page joined 1/11
    Posted September 26th, 2012 at 9:53 pm | # |

    My small Onggi Pots have shipped so awaiting its arrival next week. Getting all the ingredients together too. Can’t wait to make it! :D

    • Maangchi New York City My profile page joined 8/08
      Posted October 29th, 2012 at 10:05 am | # |

      omg! Exciting!
      I am curious how much does it cost to ship onggi (earthenware pot) safely! http://www.maangchi.com/kitchenware/earthenware-pot

      • oksipak California My profile page joined 1/11
        Posted January 17th, 2013 at 10:34 pm | # |

        1/17/12 (Thursday): Just saw your response Maangchi. Let’s just say shipping cost was just as much as the small Onggi pots I ordered. (shipped from Seoul, Korea)! :D The Barley Malt Powder arrived this week so guess what I’ll be making this weekend? Yep, it’s been a long “online ordering process for all the ingredients to make this recipe” but I am so excited to finally make it! Will post the before-and-after photos. I’m salivating already! :P

        • Maangchi New York City My profile page joined 8/08
          Posted January 19th, 2013 at 9:32 am | # |

          “shipping cost was just as much as the small Onggi pots I ordered.” That’s not bad! : ) I’m excited about your homemade gochujang! Good luck!!

        • ina78 Jerteh, Terengganu, Malaysia My profile page I'm a fan! joined 4/09
          Posted April 7th, 2013 at 6:38 pm | # |

          Hai Oksipak…
          Can you tell me the link for that online shop….? I would like to review some ingredients too…. Thank you….

  19. strwbrrypie Toronto, Canada My profile page joined 8/12
    Posted August 30th, 2012 at 2:29 pm | # |

    Hello Maangchi!

    After a long time of silently reading and trying out many of your recipes I’ve finally made an account so I can comment! I just finished my homemade gochujang last night and now it’s sitting by the window in the sun, but I have a couple questions:

    I used coarse sea salt for the gochujang since it was what I had…. Is that okay? and also my gochujang will be fermenting indoors from a very sunny window and I was wondering if it will be okay because the inside is air conditioned and not as hot as outside. It will be getting 6 full hours of sunlight if I leave it there the whole day, but I’m not sure if I should leave it there the whole day? or should I take it out after a certain number of hours in the sun?

    I am too excited about my homemade gochujang lol Love you Maangchi!

    • Maangchi New York City My profile page joined 8/08
      Posted September 1st, 2012 at 11:33 am | # |

      Yes, you can use coarse sea salt.
      “It will be getting 6 full hours of sunlight if I leave it there the whole day..” Yes, it sounds good but you don’t have to do it everyday. It’s ok if you skip a few days here and there.
      Actually I made gochujang in my apartment, too! It turned out good.

      • strwbrrypie Toronto, Canada My profile page joined 8/12
        Posted October 28th, 2012 at 3:26 pm | # |

        Maangchi! Maangchi! I’m worried about my gochujang now. Unfortunately the weather has changed here and almost everyday is very cold and cloudy and my gochujang is not fully fermented yet! Will it still ferment properly without sun? Should I move it to a warmer location, like the kitchen? I’m worried perhaps I made the gochujang too late in the season and now fall has arrived. :(

        I would love any advice you could give me, Thanks Maangchi!

        • Maangchi New York City My profile page joined 8/08
          Posted October 29th, 2012 at 10:37 am | # |

          Don’t worry much about it. It will ferment in a few months.
          It needs sunlight, so when the weather is sunny, open the lid with the mesh placed on top and let in the sunlight.
          When the sun goes down, stir the gochujang with a wooden spoon and close the lid. If the weather is not good, keep it closed.
          Good luck!!

  20. catherine_tan Malaysia My profile page joined 7/12
    Posted July 22nd, 2012 at 1:14 pm | # |

    maangchi
    can i replace onggi with glass pot?

    • catherine_tan Malaysia My profile page joined 7/12
      Posted July 22nd, 2012 at 1:56 pm | # |

      and can i use soy bean flour instead of fermented soy bean flour?

      • Maangchi New York City My profile page joined 8/08
        Posted July 23rd, 2012 at 2:38 pm | # |

        “can i use soy bean flour instead of fermented soy bean flour?” I’m sorry to say that you can’t replace fermented soybean powder (mejugaru) with soybean powder. “can i replace onggi with glass pot?” I don’t know. You can do some experiments and let us know the result.

        • texan TX, USA My profile page joined 7/12
          Posted July 23rd, 2012 at 4:40 pm | # |

          Hi Maangchi,
          Have you ever make your own fermented soy bean flour? It work out much cheaper for me.
          I think the fermented baked soy bean flour I made came out very good. If you like, I can post how I made it here.

          • KimcheeRon Malaysia My profile page joined 4/13
            Posted April 9th, 2013 at 8:47 pm | # |

            Hi Maangchi and texan, I’ve the similar problem too, can’t get any fermented soybean powder in the local market and I was thinking whether can I make it myself? Pls share with me if you know how to make mejugaru, thanks!

          • oliveva United States My profile page joined 8/14
            Posted August 1st, 2014 at 9:11 am | # |

            Hi! I am very interested in learning how to make my own fermented soy bean flour. Could someone please share the process?
            Thank you!!

  21. catherine_tan Malaysia My profile page joined 7/12
    Posted July 22nd, 2012 at 1:04 pm | # |

    Maangchi
    if i cant find Earthenware pot can i replace with glass pot?

  22. texan TX, USA My profile page joined 7/12
    Posted July 20th, 2012 at 11:36 am | # |

    Hi Maangchi,

    I found you were making Jap Chae on Youtube yesterday. It looks good. Now I know different ways to cook starch noodle. Thank you.

    I am making gochujang right now.
    My gochujang have been under sunlight at 90F~110F since July 17.
    I put the pot under our big tree where it can get full sun for 3~4 hour before sun moved to the other side of our backyard. No lid but only carefully covered with cheese cloth.
    I moved it inside the house when temperature reached 100F.
    After the pot was inside the house for 2 hours (still only covered with cheese cloth), the pot was still warm and a little hot, temperature inside the house was around 78F~80F.
    After the pot completely cool down, then I put the lid on (on top of cheese cloth) overnight.

    This morning when I put the pot under the tree while removing the lid, I feel cheese cloth is a little damp. That is obvious gochujang evaporated after sunbathing. So, I wonder if I should cover the pot with the earthenware lid or just leave it overnight only cover with cheese cloth?

    Thank you so much!

    • Maangchi New York City My profile page joined 8/08
      Posted July 21st, 2012 at 10:48 am | # |

      “I wonder if I should cover the pot with the earthenware lid or just leave it overnight only cover with cheese cloth?”
      oh my! Put it in the fridge. I think it will expand even in the fridge. Add more salt to your gochujang and mix it well with a wooden spoon. You will need to keep an eye on your baby (gochujang) from now. : )
      “gochujang should not be made in the heat of summer or it will ferment too fast and explode. ..”

      • texan TX, USA My profile page joined 7/12
        Posted July 21st, 2012 at 2:33 pm | # |

        Thank you so much Maangchi. I am glade I wrote right in the start of my gochujang project :) My gochujang was still outside sunbathing while I read your reply. Then I ran out to rescue my baby from the heat. Today is the “baby’s” 5th day under sunlight, and I think from what you said, I should just keep it cool from now on.
        I did stir it with wooden spoon and taste it. It tasted a little sweet and I can still feel the granule of sea salt. It seems sea salt still not completely dissolved. the color looks very good, just like Jamie’s complete product.
        I have a bigger pot than Jamie’s I think. Because I made the same amount and my pot is only 3/4 full. Maybe this is why my “baby” had not explode. LOL

        I don’t have enough space in the fridge now, so I will have to keep it in a cool place in the house. we keep our house in 78F~81F all summer long.

        What do you think?

        I think as long I keep my eye on it everyday and stir it once or twice a day, taste it every time, it should be safe. Right?

        Thanks again dear Maangchi.

        • texan TX, USA My profile page joined 7/12
          Posted July 23rd, 2012 at 4:36 pm | # |

          Today is 7th day of my gochujang. I stir it from the 5th day and taste it every time I check on it, it tasted better and better each day.
          Today it has less sea salt granule texture and the sweet after taste stays in my mouth for a long time. I love it.
          I think as long the granule texture of salt is gone, then fermentation may be completed.
          Can’t wait to use my gochujang to make bibimbop.

      • texan TX, USA My profile page joined 7/12
        Posted August 8th, 2012 at 4:55 pm | # |

        Hi Maangchi,
        Thanks a lot for sharing this recipe. I manage to make my first gochujang successfully, under extreme climate in Texas in summer time. You are right about It need a lot of care and heart to make it. And gladly I made it! :)
        Before I decided to make gochujang, I’ve looked all over the internet, then I found your recipe seem to make more sense to me. I have a bag of 60lbs soybean that I use to make tofu and soybean milk, so I make my own fermented soybean powder.
        My gochujang fermented completely within 21 days and didn’t explode. I think it is because I have a bigger pot that leaves almost half of a pot space. I didn’t put more salt in it because I really wish to make healthier version of fermented past.
        I stir it everyday and tasted it as it gradually change its flavor. Today, as I stir and tasted it in my usual routing, the sea salt already totally dissolved and the amount of spiciness and sweetness come out just right. I like it not too salty.
        I don’t know if I can use it now. I put all of the past into few different size of plastic boxes and now all my gochujang is in the fridge.
        Thanks again for sharing the recipe.

        • Maangchi New York City My profile page joined 8/08
          Posted August 9th, 2012 at 6:08 am | # |

          It sounds like your gochujang turns out great! “the amount of spiciness and sweetness come out just right.” Yes, go ahead, I would start eating it.

          • texan TX, USA My profile page joined 7/12
            Posted September 17th, 2012 at 1:33 pm | # |

            Hi Maanchi,
            My gochujang was ready about 4 weeks. I been using it for a lot of dishes. It bring up the flavor of a lots of food, such as seafood and meat.
            Thank you for the recipe.

        • ina78 Jerteh, Terengganu, Malaysia My profile page I'm a fan! joined 4/09
          Posted April 7th, 2013 at 6:52 pm | # |

          Hai Texan,
          Can you tell me how to make fermented soybean powder…?
          Thank you…..

  23. texan TX, USA My profile page joined 7/12
    Posted July 17th, 2012 at 9:09 pm | # |

    Since I found this site, I have made dongchimi and two days ago I made cabbage kimchi. I like the recipes and they tasted so good. I believe the taste is authentically Korean. Maangchi is a fun lady and good Korean shelf. :)

    I can find all ingredients in Texas via Korean supermarket and Vietnamese super market. Fermented soybean flour is too expensive here, so I make it my own fermented soybean powder two days before I make gochujang. I use NGM soybeans. It takes one day to make fermented soybean powder but it’s all worth of work. Smells nice when I make it.

    I also learned a lot from the questions regarding heat, that, during fermentation under high heat can explode gochujang, and if heat, temperature, and sunlight are not combine well can spoil gochujang.
    Right now we have 90F~105F everyday on the high of the day. From what I’ve learned from you, I plan to put my gochujang outside under sun before 11am when it is not too hot but still can get about 3 hours direct sunlight. Move it in house to avoid more than 3 hours of 100F high heat, continue this process until winter comes.

    What do you think of my plan Maangchi?

    • Maangchi New York City My profile page joined 8/08
      Posted July 18th, 2012 at 12:52 pm | # |

      “Right now we have 90F~105F everyday on the high of the day..” oh my! hot hot!
      “From what I’ve learned from you, I plan to put my gochujang outside under sun before 11am when it is not too hot but still can get about 3 hours direct sunlight. Move it in house to avoid more than 3 hours of 100F high heat, continue this process until winter comes”

      I’m very impressed with your passion! That’s a great idea if you can do it. : )

  24. manatee74 Ithaca, NY My profile page joined 7/12
    Posted July 6th, 2012 at 1:38 am | # |

    Hi Maangchi, ever since I discovered this website a few days ago, I have been making your dishes from morning till night – I love Korean food and my 12 yo boy loves everything I make from this website! A huge plus!

    I have a couple of questions about Gochujang – 1. I also live in an apartment but I have a huge window. At the height of summer, right now, by the window my houseplants get at least 6, maybe 8 hours of direct sunlight. Do you think I can ferment gochujang by the window or does it need to be outside under the direct sunlight? 2. In case I can’t make Gochujang – I have a question about the store-bought Gochujang. One of the ingredients is listed as “corn syrup.” The product is made in Korea. In the US, most corn products are made from genetically modified (GM) corns. I’m wondering if Korean Gochujang contains GM corns from the US or the other parts of the world. I’d like to avoid GMO produces as much as possible.

    Thank you, I hope you will see this.

    • Maangchi New York City My profile page joined 8/08
      Posted July 6th, 2012 at 9:44 am | # |

      Hi
      yes, gochujang ferments through window, too. I’m making my own gochujang even though I don’t have any outdoor balcony in my house. I started making my gochujang in March and now well fermented. I’m happy about the result. But it’s not the right time to make gochujang in the summer.

      Regarding GMO, check this out. We have already talked about it before on the forum. http://www.maangchi.com/talk/topic/hangul-for-gmo-free
      Can you use rice syrup then? http://www.maangchi.com/ingredients/rice-syrup

      • manatee74 Ithaca, NY My profile page joined 7/12
        Posted July 8th, 2012 at 12:51 am | # |

        Thank you so much Maangchi! I will look out for the Korean writing – I studied Korean a little bit, so I should be able to find out. And I will wait until winter comes to make my Gochujang. I can’t wait! ^^

  25. singingbelly Indonesia My profile page joined 11/11
    Posted June 18th, 2012 at 11:07 am | # |

    It’s been a while since I went to your website, and suddenly you have the recipe for gochujang! Thanks so much Maangchi~Unnie. I will look forward to make this recipe

    • widi yogyakarta My profile page joined 7/12
      Posted July 5th, 2012 at 10:05 pm | # |

      hiya singingbelly…salam kenal,
      you have make this recipe?..can you help me where can a have the ingredients,,
      im stay in jogya,,pliss help me,,thanks to Maanhchi – Unni…
      thanks

  26. Mr. T Trout Creek, Montana My profile page joined 5/12
    Posted May 18th, 2012 at 6:27 pm | # |

    Can I substitute the malt powder with malt extract? If so what would the ratio be?
    Thanks

  27. ksangster My profile page joined 6/10
    Posted May 4th, 2012 at 11:55 am | # |

    I would like to make this now but am worried about the 2-3 month fermenting as July can be hot in NY. Do you think I will have a problem if I start it tomorrow? That leaves me May-June – July for fermenting.

    • Maangchi New York City My profile page joined 8/08
      Posted May 7th, 2012 at 11:29 am | # |

      yes, I think you need to wait until the fall starts. If you make it now, you will need to add a lot more salt.

  28. oksipak California My profile page joined 1/11
    Posted April 30th, 2012 at 9:45 pm | # |

    April 30, 2012 (Monday): This is FANTASTIC! I’ve been waiting for this recipe. Just have to order couple of the missing ingredients via Internet. I also like the fact that Jamie’s batch wasn’t as salty which is an excellent thing for me. Thank you very much for sharing the recipe. :)

    • Maangchi New York City My profile page joined 8/08
      Posted May 2nd, 2012 at 6:40 pm | # |

      oksipak oksipak! Are you going to make it soon? If so, you will use a lot more salt because of warm weather.

  29. Unnati Minneapolis My profile page joined 4/12
    Posted April 30th, 2012 at 4:49 pm | # |

    Hiya! I am new to your website, and I love it. I have already made the cabbage kimchi and the radish kimchi.
    I am gluten intolerant and cannot use the malted barley in this recipe…what can I use instead?

    • Maangchi New York City My profile page joined 8/08
      Posted May 2nd, 2012 at 6:41 pm | # |

      I’m afraid to say you can’t skip it. It’s one of main ingredients for this recipe.

    • Pucelle Northern VA My profile page joined 5/12
      Posted May 19th, 2012 at 3:23 pm | # |

      Thank you so much for posting this recipe, now I know why I haven’t been able to find a gluten-free one in the store. I also know that I now will have to avoid gochujang when I’m at Korean restaurants.

      I looked into gluten-free malts but they aren’t being sold so people who want them have make their own. Millet, Sorghum, and Buckwheat malt should work as they would have enough of the needed enzymes for the fermentation process. It’s a time consuming (4-7 days) and you can find info on it buy doing a search. Best places are the GF-Beer sites.

      • sonamgirl Toronto, Canada My profile page joined 2/13
        Posted February 10th, 2013 at 11:55 am | # |

        Fantastic suggestion for the GF beer site and substitutes. Has any Gluten-Free followers made the recipe with the alternates and how did it turn out?

      • happydemic Ireland My profile page joined 4/13
        Posted April 7th, 2013 at 12:20 pm | # |

        Great ideas, Pucelle!

        Using gluten-free malted flour should work, but making it is a lot of work unless you want it for other brewing or baking projects too.

        It should be possible I think to substitute for the malted flour using commercially available products.

        Gluten-free malt extract substitute (e.g. sorghum syrup) gives some rich, sweet “malty” flavour, but is usually non-diastatic, i.e. it doesn’t have enough amylase to break down the rice starch into sugar.

        Adding some pure amylase (from a gluten-free supplier) to the rice flour should give the diastatic action needed.

        So I think using sorghum syrup and pure amylase together in place of malted barley flour should work adequately if imperfectly. Both products are available from specialist home brewing suppliers.

  30. Keleka California My profile page joined 6/10
    Posted April 21st, 2012 at 8:38 pm | # |

    Hi Maangchi! I love your recipes!! I’m so happy you have shared this recipe with us! My question is can I cut this recipe in half? My neighbor was gracious enough to give me an earthenware pot with homemade gochujang as a parting gift when she moved. However, it’s half the size of Jamies. I have maybe 3 inches left in pot, so I’m sure if I transfer to another container & keep in refrigerator it’ll be ok. Just so I can make more. Thanks again for all the wonderful recipes!!

    • Maangchi New York City My profile page joined 8/08
      Posted April 22nd, 2012 at 11:37 am | # |

      “can I cut this recipe in half” yes, sure, it will work well.

      • Keleka California My profile page joined 6/10
        Posted April 23rd, 2012 at 4:30 pm | # |

        One more thing, do I have to do anything special to the pot prior to fermentation? (Like I did with the earthenware pot I cook with?) Other than the basic wash & dry really well?

  31. powerplantop Louisiana My profile page I'm a fan! joined 6/09
    Posted April 21st, 2012 at 9:30 am | # |

    I am so happy that Jamie shared this with us. I know he sent a lot of time learning how to make this. I plan to try it in the future, just not sure when I will have the chance.

    • Maangchi New York City My profile page joined 8/08
      Posted April 21st, 2012 at 11:11 am | # |

      ok, good luck with your gochujang project! : ) Be sure not to make it in the hot summer. It will explode and it may get sour. The best time to make gochujang is from October to March so the fermentation slows down and the taste and flavor deepens.

  32. adlais Kuala Lumpur My profile page joined 8/11
    Posted April 20th, 2012 at 10:28 am | # |

    Maangchi, mine has bubbles. Is it because it has already fermented though its only 20 days since i bottled it.

  33. Simone_Connors Eagle River, WI My profile page joined 4/12
    Posted April 20th, 2012 at 3:42 am | # |

    It looks good. And I bet it’s spicy too. Can’t wait to make my own.

  34. bshapiro Menlo Park, CA My profile page joined 4/12
    Posted April 19th, 2012 at 11:08 pm | # |

    I though I had everything to make this (including an Onggi) but I find I’s short 1/2 lb of fermented soybean powder (I only have 1Lb.) Can I use Korean soybean paste for the missing amount? If so how much should I use? If I can’t use soybean paste will the Gochujang suffer too much without the extra 1/2 Lb. of soybean powder?

  35. Yen somewhere in SE Asia My profile page joined 4/10
    Posted April 19th, 2012 at 5:15 am | # |

    I didn’t know making gochujang needs fermentation too…I would give that gochujang filled onggi a hug as well, Maangchi! I would love to make some but I don’t think we have barley malt powder and fermented soybean powder here. Just a question though, where do you keep the home made gochujang after it has fermented? Do you transfer it to another container and store it in the fridge?

    • Maangchi New York City My profile page joined 8/08
      Posted April 19th, 2012 at 2:06 pm | # |

      yes, if you want, put it into a container and keep it in the refrigerator, but most Korean housewives keep it in their earthenware pot until it runs out.

  36. adlais Kuala Lumpur My profile page joined 8/11
    Posted April 18th, 2012 at 11:56 pm | # |

    Hi Maangchi. Is it normal if there are few white molds on top of my homemade gochujang? I left my gochujang outside during the day (30-32C).

    • Maangchi New York City My profile page joined 8/08
      Posted April 19th, 2012 at 2:07 pm | # |

      It must be made too bland. Put some salt on top of the gochujang to prevent it from getting moldy.

  37. lizamama Kuala Lumpur Malaysia My profile page joined 11/10
    Posted April 18th, 2012 at 11:00 pm | # |

    what if you are in hot equatorial climate that’s very humid (30-32C). can i leave it in the kitchen where its slightly cooler but no direct sunlight

    • adlais Kuala Lumpur My profile page joined 8/11
      Posted April 18th, 2012 at 11:52 pm | # |

      hello Lizamama. I made my own gochujang too but i used different recipe. It is hard to leave it under direct sunlight because it is too hot outside right now in Malaysia.You can see the photo that i’ve posted on Maangchi’s page on FB.

      • michelinstarwannabe Malaysia My profile page joined 12/11
        Posted April 20th, 2012 at 9:55 am | # |

        hello adlais , I’m interested to make my own gochujang. Ilive in Shah Alam.Where can I get the necessary ingredients?

        • adlais Kuala Lumpur My profile page joined 8/11
          Posted April 20th, 2012 at 10:34 am | # |

          i got all the ingredients from in Ampang Korean town. :) I dont know Shah Alam area. Some people who live near Damansara buy korean ingredients from Lotte Mart but i’ve never been there. Here in Ampang, there are around 6-7 korean marts so its quite easy to find the ingredients although some marts do not have item and brands that i needed. Example: plain/raw soybean powder & Wang gochujang :)

          • Alannia Kuala Lumpur My profile page joined 4/12
            Posted April 24th, 2012 at 1:01 am | # |

            Adlais, so you don’t put the gochujang in direct sunlight? Do you just keep it inside the house?

            • ina78 Jerteh, Terengganu, Malaysia My profile page I'm a fan! joined 4/09
              Posted April 28th, 2012 at 12:34 am | # |

              Alannia,
              I think we can put the gochujang in direct morning sunlight for 2-3 day a weeks, maybe from 8 am to 10 am perhaps…. this is just a theory… hehehe…. I’m also still waiting for the ingredients to make this gochujang…and dont know when will I get the ingredients huhuhu…. to get those ingredient, I have to travel to Ampang, KL first….. (sigh…) but still I had to check if it halal or not from the ingredients….

  38. orangetkdgirl Seattle, WA My profile page joined 7/09
    Posted April 18th, 2012 at 7:54 pm | # |

    I have been wondering for a while how homemade gochujang is made/how it tastes! I am going to start on my gochujang as soon as I buy the ingredients and a pot :D

    • orangetkdgirl Seattle, WA My profile page joined 7/09
      Posted April 18th, 2012 at 8:04 pm | # |

      Also, I have a question..I live in western WA, and we don’t get very much sun around here. I’d say in the past week we had 2-3 days that were sunny, and it was only for a couple hours each day. The gochujang won’t spoil, will it? Will it just take longer for my gochujang to ferment in my location?


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