- Romanized: Gochujang
- Also Romanized as: kochujang
- Categories: fermented, spicy, staple ingredient, vegetarian
- Made with: barley malt powder, fermented soybean powder, hot pepper powder, rice syrup, salt, sweet rice flour, water,
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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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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~
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…!! ^_^
“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. : )
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?
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?
how i get the pot in malaysia ??
It’s sold at Korean grocery stores.
Here is a list of Korean grocery stores in Malaysia. https://www.maangchi.com/shopping/malaysia
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.
I hope your gochujang turns out delicious! The texture will be a little different from usual gochujang because you used hot pepper flakes instead of hot pepper powder, but I think the flavor and the taste will be the same as homemade gochujang. This is a photo of hot pepper powder. https://www.maangchi.com/ingredients/hot-pepper-powder
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!
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!
“My 3 year old daughter adores you.” oh she loves the color of gochujang? : ) How cute she is!
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!!!
I’d like to see your bean pot! : )
How did your gochujang in the bean pot turn out
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
omg! Exciting!
I am curious how much does it cost to ship onggi (earthenware pot) safely! https://www.maangchi.com/kitchenware/earthenware-pot
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
“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!!
Hai Oksipak…
Can you tell me the link for that online shop….? I would like to review some ingredients too…. Thank you….
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!
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.
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!
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!!
maangchi
can i replace onggi with glass pot?
and can i use soy bean flour instead of fermented soy bean flour?
“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.
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.
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!
Hi! I am very interested in learning how to make my own fermented soy bean flour. Could someone please share the process?
Thank you!!
Maangchi
if i cant find Earthenware pot can i replace with glass pot?
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!
“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. ..”
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.
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.
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.
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.
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.
Hai Texan,
Can you tell me how to make fermented soybean powder…?
Thank you…..
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?
“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. : )