My first homemade gochujang!

My first homemade gochujang!

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After 3 months of fermenting on my windowsill, I finally dug out my gochujang from my onggi and transferred it to the fridge! I was worried that the climate in Seattle would not be suitable for making good gochujang, but I didn’t need to worry. Fermenting on a south-facing windowsill from early April to late June here made a delicious batch. I just did a taste comparison with the store-bought gochujang I’ve been using, and I can say it’s about 100 times better. The flavor is so much more pleasant, with a complex, long-lingering aftertaste. The level of heat is spot on, too. I may never be able to go back to store-bought again. Thank you Maangchi for spoiling me forever!!

The recipe for Gochujang is here!

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One Comment:

  1. Maangchi New York City joined 8/08 & has 227 comments

    Congratulations!
    “I just did a taste comparison with the store-bought gochujang I’ve been using, and I can say it’s about 100 times better.” That’s right! : )

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