Gochujang is a Korean chilli paste. It is made from fermented soybeans, better known as miso. Making gochujang yourself is not difficult with these easily available ingredients.
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.
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.
What is gochujang?
Gochujang is a Korean chilli paste, which is made from fermented soybeans (miso).
What is miso paste?
Miso is a Japanese bean paste. It is made from fermented soybeans, salt and koji. Koji-kin is a type of fungus, which is used to activate enzymes in rice and other foods.
The taste depends on the type of miso (red, white or black). The darker the paste, the stronger the flavour.
What is gochugaru?
Gochugaru is a type of chilli powder. Korean chillies are dried and then ground. The chillies are bright red and this is what gives gochujang its bright red colour.
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