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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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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
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
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
We 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
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
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Fish cake noodle soup
Jan 21st
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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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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.
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. https://www.maangchi.com/talk/topic/hangul-for-gmo-free
Can you use rice syrup then? https://www.maangchi.com/ingredients/rice-syrup
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! ^^
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
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
Can I substitute the malt powder with malt extract? If so what would the ratio be?
Thanks
no, use malt powder.
Thanks Maanchi, finally found some.
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.
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.
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. :)
oksipak oksipak! Are you going to make it soon? If so, you will use a lot more salt because of warm weather.
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?
I’m afraid to say you can’t skip it. It’s one of main ingredients for this recipe.
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.
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?
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.
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!!
“can I cut this recipe in half” yes, sure, it will work well.
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?
yes, wash and dry well. That’s it.
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.
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.
Maangchi, mine has bubbles. Is it because it has already fermented though its only 20 days since i bottled it.
Where did you get the recipe? You should ask the person who gave you the recipe.
I think Malaysia is so warm that hot pepper paste will ferment too fast. I would add more salt and keep it in the fridge if I were you though.
i got it from here: http://www.easykoreanfood.com/gochujang-Recipe.html
i’ve emailed her and still waiting for her reply. Thanks Maangchi. Will put it in the fridge. :)
It looks good. And I bet it’s spicy too. Can’t wait to make my own.
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?
I would wait until I get more fermented soybean powder if I were you.
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?
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.
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).
It must be made too bland. Put some salt on top of the gochujang to prevent it from getting moldy.
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
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.
hello adlais , I’m interested to make my own gochujang. Ilive in Shah Alam.Where can I get the necessary ingredients?
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 :)
Adlais, so you don’t put the gochujang in direct sunlight? Do you just keep it inside the house?
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….
Hi just curious are u able to get mejugaru in malaysia?
Thank you.
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
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?
2-3 sunny days in a week should be enough to make gochujang.