-
1
[For the miso:] The ideal ratio should be 3 parts barley miso to 1 part koji miso.
-
2
You can use your usual miso.
-
3
Make sure that the miso does not have added dashi!
-
4
[For the sugar:] You can use your usual sugar.
-
5
I don't recommend any specific type.
-
6
A small amount of muscovado or cane sugar will give a rich flavour.
-
7
[For the mizuame:] If you use Korean mizuame, it is very runny, so omit the mirin in the ingredients and substitute that amount with sugar.
-
8
[For the powdered chili:] Make sure that the powdered chili is Korean.
-
9
If you use Japanese chili powder, it will be too hot and not suitable for gochujang.
-
10
[For the Korean powdered chili:] Grinding chili in different ways produces varying degrees of spiciness and flavours.
-
11
Coarsely powdered chili is ground with seeds, so it is very hot.
-
12
By grinding only the flesh of the chili, fine chili powder is obtained.
-
13
It has a beautiful orange colour and a mild flavour.
-
14
Blend different kinds of chili powder...
-
15
You will have a deep and complex flavour in the resultant gochujang.
-
16
If you want to make this chili paste, this is a good occasion to buy different kinds of chili powder.
-
17
[For the paprika powder:] This is optional, but it gives a vivid red colour and good flavour to gochujang.
-
18
I recommend it.
-
19
After you prepare all the ingredients, mix them together!
-
20
Make sure that your bowl and spatula are very dry.
-
21
Mix until very smooth.
-
22
If you find the mixture too stiff and difficult to combine, place the bowl on a bain-marie.
-
23
If you place the mixture over direct heat, you will lose the miso flavour.
-
24
Just continue to mix.
-
25
Adjust the consistency with sake or mirin.
-
26
If it is too stiff, it may be difficult to handle when used.
-
27
It shouldn't be too runny, either.
-
28
Once the mixture is smooth, transfer into a clean bottle or any container with a lid.
-
29
Keep in the fridge.
-
30
The gochujang should become more translucent and vivid in colour after several days.
-
31
[Related recipe] This is a staple sauce for Korean sashimi and boiled pig's trotters, called 'Chogochujang'.
-
32
[Related recipe] Moist kimchi with shredded squid.
-
33
[Related recipe] Stir-fried aubergine and green pepper with gochujang.
-
34
[Related recipe] Staple!
-
35
8-ingredient Bibimbap with plenty of vegetables.
