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homemade gochujang

Homemade Gochujang

Packed with flavor, earthy and pungent
Course Condiment
Cuisine Asian
Keyword Korean Chili Powder
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 30 servings
Calories 53kcal


  • 1 cup miso
  • 1 cup water
  • 1 1/4 cup brown sugar
  • 1/2 cup Korean chili powder
  • 1 tablespoon salt
  • 1 teaspoon sake
  • 1 teaspoon rice vinegar


  • Add the water and brown sugar to sauce pan over medium heat. Stir the mix until the sugar is completely dissolved.
  • Add the miso and continue stirring until the mix is smooth and slightly thickened.
  • Add the Korean chili powder and continue to stir until the sauce has thickened. Use bubbling as your clue. You want to see a few bubbles burst on the surface.
  • Turn off the heat and allow the mix to slowly cool while remaining on the burner. Let it cool to approximately 100 degrees Fahrenheit or use "near room temperature" as a gauge.
  • Add the rice vinegar, salt, and sake and stir to combine. Do not skip this step as it's critical to stopping the fermentation process.
  • Remove the gochujang from the heat and allow it to cool completely to room temperature, then place it in sealable containers.
  • Refrigerate the gochujang. The paste will keep for months, so use it as you need in recipes or as a spread.



*Experiment with the miso type used. Even combine different types of miso to add unique complexity to the overall flavor of the gochujang.


Calories: 53kcal | Carbohydrates: 11g | Protein: 1g | Sodium: 577mg | Potassium: 31mg | Sugar: 9g | Vitamin A: 10IU | Calcium: 13mg | Iron: 0.3mg