How to make amazing Gochujang – La Cuisine d' Olivia
Gochujang, the iconic Korean fermented chili paste Portions: 1 jar (approximately 750ml) Total time: 4 hours (including resting and cooling time) Difficulty:
Ingredients
- 2 cups Korean fine chili powder ( gochugaru )
- 1 cup fermented soybean powder ( meju garu )
- 2 cups sweet rice syrup ( jocheong ) or corn syrup as a substitute
- ½ cup coarse sea salt (preferably Korean Cheonilyeom)
- 2 cups warm soju (reserve ½ cup for consistency adjustments)
- Optional: 1 cup plum syrup ( maesil cheong ) for added sweetness and depth
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