Homemade Gochujang Sauce
This Korean red chili paste is sweet and spicy in equal measure, and the perfect topping or dip for Korean classics as well as salads, stir fry, or hot wings.
Servings 2 quarts
Ingredients
- 2 lbs barley malt powder
- 4 cups fermented soybean powder
- 10 cups glutinous rice
- 4 cups kosher salt
- 8 cups rice syrup
- 16 cups red pepper powder
- 1 ½ gallons water
Instructions
- In a large container, mix together all of the barley malt powder with 1 ½ gallons of water. Once thoroughly mixed, strain the mixture through a sieve into a large pot. Heat the mixture over medium heat for 20 minutes, until warm (not hot).
- Once the mixture is warm, remove the pot from the stove and add the glutinous rice. Mix with a wooden spoon and let sit for 2 hours.
- Place the pot on the stove again. Over medium-to-high heat, bring the mixture to a boil. Let boil for two hours while occasionally stirring until the mixture reduces in size by about a quarter. Add the rice syrup and turn off the flame until the whole mix has cooled down. Add and mix in the soybean powder, salt, and hot pepper powder.
- Transfer the mixture to smaller, suitable jars. Cover the top of jars with mesh before closing their lids.
- Leave to ferment for two months before enjoying