Gochujang: The Essential Korean Chilli Paste – History, Recipe, and Uses
Gochujang is a staple ingredient in Korean cuisine, known for its rich, fermented chilli paste with a deep and complex flavour. Made from ingredients such as red chilli powder and fermented soybeans, it offers a delightful balance of sweet, spicy, and umami tastes, making it essential for many traditional Korean dishes. Its thick, vibrant red texture and slow-building heat add depth to soups, stews, and marinades. Whether used to elevate bibimbap or spice up sauces, gochujang brings authentic boldness, perfectly harmonising sweet heat with savoury richness in any meal.
The Rich History of Gochujang: From Ancient Korea to Modern Kitchens
Traditional gochujang is an ancient Korean condiment that dates back to the 16th century. Before chilli peppers were introduced, Koreans already enjoyed spicy food using native herbs and fermented products, with fermented soybeans forming the base for many flavours in Korean dishes.
In the late 16th century, chilli peppers were introduced to Korea by Portuguese traders and soon spread across East Asia, including China and Japan. The earliest records of chilli peppers in Korea date back to the 1600s. The chillies were cultivated and integrated into Korea’s fermented foods, leading to the development of gochujang, which quickly became a staple in Korean households.
Gochujang was often homemade, with each family developing its own recipe passed down through generations. The fermentation process can take months, and the flavour varies depending on ingredients, fermentation time, and regional climates. For instance, southern provinces, where more chillies are grown, produce spicier gochujang, while northern regions tend to create milder versions.
How Gochujang is Made: Traditional Ingredients and Fermentation Process.
Ever wanted to try making your own red thick, savoury, peppery, salty, spicy and slightly sweet gochujang, a great ingredient paste that is not too difficult to make a small amount at your own home? Here, we will show the main ingredients that you will need to use along with a process to make it.
Powdered Chilli - Gochugaru
First of all, you need some gochugaru, which is usually made to make kimchi or dishes like soups. A finely grounded gochugaru is an ideal ingredient and find a spice level of gochugaru in your liking. This ingredient can usually be found in your usual Asian stores or check your online stores.
Barley Malt - Yeotgireum
Korean barley malt is sprouted and dried as a malting process. They call the barley ‘Yeotgireum’ in Korea. There are two different types of barley coming from Korea, the main barley that is used for gochujang is a milled malt which is steeped in water, and then enzymes breakdown the carbs of the malted grain. This malt adds a sweet and nutty taste to the gochujang and helps with the fermentation.
Sweet Rice - Chapssal
Also known as glutinous rice, this adds a natural sweetness and a sticky texture to the gochujang. Sometimes you can cook the glutinous rice and then combine it with the malt water, but commonly you mix the glutinous rice flour with the malt and boiled to make a thickened and sweetened liquid.
Soybean Powder - Mejugaru
Fermented soybean powder. This is to create a mild taste, adding a savoury taste to the gochujang and providing enzymes to help the earthy and sweet taste for the fermentation.
Step-by-Step Guide: How to Make Gochujang at Home
Ingredients
- Powdered Chilli “gochugaru” Fine
- Barley Malt “yeotgireum”
- Glutinous rice flour “chapssal”
- fermented soybean powder “mejugaru”
- Coarse sea salt
Mixing the Ingredients
- Stir barley malt in warm water and let it sit from (your choice ) one hour to overnight.
- Squeeze out the milky liquid from the malt using your hands and a sieve/filter/strainer.
- Repeat with more water on the malt and continue squeezing out as much milky liquid
- Add glutinous rice flour to malt water and stir well with warm heat. Turn the heat off once warm but not hot and let it set for 2 hours.
- Put heat on and boil the liquid to half, stirring every now and then.
- While the liquid is warm, add coarse salt as necessary, and add a bit when adding other dry ingredients
- When you have added fermented soybean powder mix well until there are no lumps.
- Add and stir gochugaru nad mix until there are no lumps. add gochugaru, malt liquid or other liquids to thin out if too thick/thicken until it drops like a thick batter. Add malt, salt or gochugaru to taste as necessary.
- Transfer to earthenware, and lightly sprinkle coarse sea salt. Cover with a fine mesh and secure, put the lid on.
- Keep outdoors in cool temperatures or room temperatures if that is cooler next to the window. If it is sunny open the lid and be exposed to sunlight. It can take from a few days to a year to ferment depending on how much is made. Taste the mixture until you think it is ready to refridgerate.
How to Use Gochujang: Popular Korean Dishes Featuring Chilli Paste
Like any ingredient, gochujang can be incorporated into a variety of delicious dishes. This spicy paste has been a staple in Korean cuisine for generations, and its use has spread beyond Korea to kitchens around the world.
Spicy Rice Cakes - Tteokbokki
One of Korea’s most famous dishes, tteokbokki has become a global sensation. This popular street food features soft, chewy rice cakes paired with various ingredients. Gochujang is used to create a spicy sauce, often combined with umami-rich elements like dashi or Korean soup stock.
Gochujang Dip & Sauce - Ssamjang
Ssamjang is a Korean dipping sauce, commonly served with grilled meats like beef (soegogi gui) or pork belly (samgyeopsal gui). This condiment can be adjusted to taste, depending on whether you prefer a sweet or savoury profile to complement your dish.
Vegetable Bowl - Bibimbap
Bibimbap is a classic Korean rice bowl topped with a variety of seasoned, sautéed vegetables, marinated meat (usually beef), and a fried egg, typically served sunny-side up. It’s finished with a sprinkle of sesame seeds and a generous dollop of gochujang-based Bibimbap sauce, adding rich, spicy flavours to this vibrant dish.
Gochujang: A Versatile Ingredient for Global Dishes
We conclude this blog with a fiery note, exploring the rich history of gochujang and its rise as Korea’s beloved condiment. From its ancient origins to its current status as a pantry staple worldwide, gochujang has evolved into a versatile, flavour-packed ingredient. Now that you know how to make gochujang and what dishes to use it in, feel free to experiment with it in other meals as well!
If you don’t want to make your own, we have a perfectly pre-made gochujang tubs for you to instantly use, where you can find it in our store or you can order on our online shop.
