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Maangchi's cookbooks


Which to get? I suggest my second book, Maangchi's Big Book of Korean Cooking because it has the most recipes, but my first book has recipes for all the essential Korean pastes and sauces!
More photos of gochujang
My first homemade gochujang!
photo by karrotlover
Gochujang, Am I done yet?
photo by Keramira
Homemade Gochujang
photo by Keramira
Gochujang
photo by Freyjawark
Homemade Gochujang vs. Store Bought Gochujang
photo by oksipak
Maangchi's recipes by category:Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Gimbap
Seaweed paper rolls
Desserts
Special sweet stuff
Main dishes
Consider these mains
Mandu
Korean dumplings
Anju
Drinking food
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious & convenient
Street food
Quick & fun
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
I love spicy food :)
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
No fish, meat or chicken
Vegan
No animal products at all
Temple cuisine
From Buddhist temples
Korean Chinese
Chinese style Korean
Snacks
Quick dishes on the run
Korean bakery
Breads & pastries
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains & herbs
Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Gimbap
Seaweed paper rolls
Desserts
Special sweet stuff
Main dishes
Consider these mains
Mandu
Korean dumplings
Anju
Drinking food
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious & convenient
Street food
Quick & fun
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
I love spicy food :)
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
No fish, meat or chicken
Vegan
No animal products at all
Temple cuisine
From Buddhist temples
Korean Chinese
Chinese style Korean
Snacks
Quick dishes on the run
Korean bakery
Breads & pastries
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains & herbs
Not Korean
Fusion and western food
It’s been couple days shy of 2 months and my homemade 고추장 Gochujang has gotten tons of TLC (Tender Loving Care). Every so often I’ve cheated in taking some spoonfuls to make various Maangchi’s Korean recipes, but overall there’s an entire Onggi jar leftover that’s been fermenting for about two months. I can’t believe it!
I’m guessing your readers can guess the difference in Maangchi’s Recipe vs. store-bought Gochujang in my photos. If you are unable, then the Ketchup-looking one is the store-bought. I truly appreciate making homemade Gochujang because of all the ingredients that’s legible to me. The store-bought has lots of names (ingredients) that are too long to pronounce or even foreign to me, although, if it were not for the homemade recipe, of course I’m forced to buy it in the store. :P
I will continue to make homemade Gochujang if/when I run out. You’re definitely correct, Maangchi, when you say the texture and the flavor can never beat the store-bought. It never does! Thank you so much for sharing. I lOVE this recipe! :D March 23, 2013 Sunday
Looking great!
I’m so proud of you and your cute onggi! lol
My homemade gochujang is well fermented now. I always taste it. yum!
When it ferments nicely, you will see the flavor and texture of homemade gochujang is totally different from store sold gochujang. Cheers! : )