Traditionally, gochujang is made with gochugaru, which is ground, dried Korean chillies. This is not always readily available, but with other types of chilli flakes it is still easy to make your own gochujang. This isn't a strictly traditional gochujang, but the flavour matches perfectly.
Ingredients
- 50 grams chilli flakes
- 110ml water
- 1 tablespoon honey
- 2 tablespoons red miso paste
- 1 tablespoon sake
- half teaspoon rice vinegar
- pinch of salt
Making gochujang – 20 minutes
Combine the chilli flakes, water, honey, and miso in a small saucepan. Heat this briefly, turn off the heat and let it stand for around fifteen minutes.
Stir in the salt, sake and rice vinegar. Mix well, then your gochujang is ready. You can store this chilli paste in the refrigerator for several months in a tightly closed container.
You can use this Korean chilli paste for many types of dishes. For example, to flavour fried rice or noodles, or to marinate pork or beef. It is also delicious with kimchi.
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