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Korean

Gochujang

The Korean fermented red chilli paste, made the old way: barley malt water saccharifies a glutinous rice porridge into something sweet, then meju powder, gochugaru and sea salt are stirred in and the pot is left to ripen under the sun until it turns deep, savoury and glossy.

SidesVegan8g+ fibre
280 min40 prep · 240 cookHard485 kcalper serving
Gochujang

Method

  1. Put 50 g of barley malt powder in a large bowl with 500 ml of lukewarm water at about 40C. Massage and squeeze the malt with your hands for 10 minutes until the water turns cloudy and milky, then leave it to steep for 1 hour.
  2. Strain the malt through a double layer of muslin set over a pan, wringing the cloth hard to get every drop, and discard the bran. Let the liquid stand undisturbed for 30 minutes, then carefully pour off the clear malt water into a second pan and leave the chalky white sediment behind — it would make the paste gluey.
  3. Whisk 100 g of glutinous rice flour into the cool malt water until there are no lumps. Set the pan over the lowest heat and bring it to 55-60C, no hotter, or the malt enzymes die. Hold it there for 3 hours, whisking every 20 minutes; it will thin noticeably and taste distinctly sweet when the starch has converted.

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Per serving

485kcal
12gprotein
110gcarbs
1gfat
9gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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