Final stage of fermenting homemade hot pepper paste



Homemade gochujang (left) Store-bought gochujang (right)

Can you tell the difference in the photo? It’s interesting to note that homemade tastes SO much better than store-bought. It tastes less processed, you know what’s in the ingredients, and you appreciate it more because you “babied” it for two months! You know what I mean!

I ended up using coarse red pepper flakes because that’s what I bought; however, the next batch to come will be made with fine red pepper powder. The end result is totally FANTASTIC! Yes, it’s worth all that so I will definitely be making gochujang (고추장) again! :D

The recipe is here.


  1. Kasnojo Poland joined 4/13 & has 4 comments

    In Poland we can’t do it at home and I am very sad about it but fortunately we can buy it:)

    • oksipak California joined 1/11 & has 72 comments

      Hey Kasnojo,

      I still have some home-made Gochujang left – I have to tell you it tastes better as it ages and I’ll be very sad when it runs out, but thank goodness for Korean grocery stores! :D

      • Maangchi New York City joined 8/08 & has 12,045 comments

        Make it again before it runs out. Whenever I take some of my homemade gochujang to add to my dish, I always taste it first and keep saying to myself, “umm, good umm, good” : ) Amazing thing is that I found that gochujang can be well fermented in an apartment. I put my gochujang hangari (earthenware jar) right near the window.

  2. Maangchi New York City joined 8/08 & has 12,045 comments

    I’m so excited to see your gochujang photos! You babied it for a few months, so it should be delicious. Thank you for showing the comparison between store-bought gochujang and your homemade gochujang. Yes, the texture and flavor are very different. Homemade gochujang has deeper flavor and better aftertaste.

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