10-Minute Homemade Gochujang

Learn how to make gochujang in just 10 minutes! This easy Korean chili paste recipe packs rich, traditional flavor without long fermentation. A fresh homemade alternative to store-bought!

Gochujang is a Korean fermented chili paste, an essential ingredients in Korean cooking along with soy sauce (ganjang) and fermented soybean paste (doenjang). It tastes spicy, savory, slightly sweet, and packed with umami, making it perfect for sauces, marinades, and stews.

While store-bought gochujang is widely available, homemade gochujang has a fresher, richer taste without additives or preservatives. Many think making authentic gochujang from scratch is a long, complicated process, but I’ve found a quick and easy method that takes just 10 minutes—no long fermentation needed!

If you’ve ever wanted to make Korean chili paste at home, this simple homemade gochujang recipe is the perfect place to start. Plus, it makes a great DIY food gift for family and friends who love Korean flavors!

Need ideas on how to use it? Check out my 21 recipes with gochujang for inspiration. Let’s get started!

Gochujang Ingredients

You can find all the ingredients at Korean grocery stores or large Asian markets. If unavailable locally, online stores offer a convenient alternative.

Gochugaru (Korean fine chili powder)

Choosing the right Korean chili powder (gochugaru) is key for gochujang. While coarse flakes are common in cooking, they’re not ideal for gochujang. Instead, use fine powder (goun-gochugaru, 고운 고춧가루), made specifically for gochujang paste.

Fermented Soybean Powder (Mejugaru)

This finely ground soybean powder (Mejugaru) is made from fermented soybeans and is vital for making this recipe. It introduces deep, earthy flavors to the paste. Mejugaru (메주가루) also thickens the paste to the right consistency and enhances the fermentation of the entire mix.

Rice Syrup (Jocheong)

Jocheong (조청) is a thick, sweet syrup made from sticky rice, similar to honey but even thicker than maple syrup. It adds sweetness to gochujang, making it smooth and shiny. This rice syrup is crucial for binding all the ingredients together to achieve just the right consistency—not too dry and not too runny.

Korean Coarse Sea salt (cheonilyum)

This isn’t your average table salt. It’s a mineral-rich sea salt, specifically from Korea, and is essential for flavor. Make sure to use the type with the bitter brine removed. Korean coarse sea salt (천일염) enhances the taste and also plays a role in preservation process.

Soju (Korean Distilled Alcohol)

A traditional Korean alcohol, clear and light. In gochujang, soju (소주) acts as a preservative, preventing unwanted bacteria during fermentation. Its subtle flavor helps to round out the taste of the chili paste and contributes to a smoother consistency.

If soju is not available, sake is a good substitute. Sake has a similar profile in terms of its mild flavor and alcohol content.

Korean Plum Extract (Maeshil-Cheong)

This plum extract (매실청) adds a unique fruity and slightly tangy flavor to your gochujang. The natural sugars in the plum extract are perfect for fermentation, helping to develop the complex flavors over time. It’s a secret ingredient that makes your chili paste stand out.

How to make Gochujang (Easy Method)

📌 Note: You’ll need a large mixing bowl, big enough to hold 4 quarts (about 4 liters). This recipe yields about 14 cups of gochujang. If that’s too much, feel free to halve or quarter the recipe based on your needs.

Mix rice syrup and salt in a bowl, then add warm water, stirring until the salt is fully dissolved and well combined with the syrup.

📌 Pro Tip: If the jocheong rice syrup is too thick to pour out of bottle, warm the bottle in hot water. This will loosen the syrup, making it easier to squeeze out.

Add chili powder, fermented soybean powder (sift first for best results), soju, and plum syrup. Stir well until smooth, making sure no dry clumps remain.

That’s it! Your homemade gochujang is ready for fermentation. So simple, right?

Fermentation Process

First, divide the gochujang into airtight containers and seal them. Let them sit at room temperature for 3 days to start fermentation. Then, transfer them to the refrigerator to continue aging.

You can use it right away, but over time, the flavor deepens and develops more umami as it ferments.

Storage and Shelf Life

For best results, store this quick homemade gochujang in the refrigerator. If fridge space is limited, you can keep it at room temperature with proper adjustments.

For long-term storage at room temperature, increase salt and soju by 15% to prevent mold and extend shelf life. The ideal fermentation temperature is 60-77°F (15-25°C). If stored in high heat, gochujang may spoil or develop mold.

Fermenting for 3-6 months enhances depth and complexity, while 2-4 weeks results in a milder taste. To preserve freshness and flavor, store homemade gochujang in a cool, dark place.

When refrigerated, it lasts up to one year with minimal flavor change. At room temperature, it can last several months if properly fermented and stored. If you notice mold, an off smell, or a significant texture change, discard it.

Easy Ways to Use Gochujang

Homemade gochujang brings bold, deep flavors to a variety of dishes, whether you’re making classic Korean recipes or adding a spicy twist to fusion dishes. Here are some delicious gochujang-based recipes to try:

• Spicy Pork Bulgogi (Jeyuk Bokkeum)
• Bibimbap Sauce
• Korean Cold Noodles (Bibim Guksu)
• Gochujang Caramel Cookies

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