Gochujang
Spicy Korean fermented chili paste made by blending rice flour, miso paste, and chili powder.
Gochujang is a savory and spicy Korean condiment that adds depth to soups, marinades, and noodles.
• Updated 4/30/2025
Prep Time
15 min
Cook Time
0 min
Total Time
15 min
Servings
8
Ingredients
- Rice Flour - 1 cup
- Salt - 1 tsp
- Sugar - 2 tbsp
- Chili Powder - 0.5 cup
- Miso Paste - 1 cup
Directions
Step 1
In a bowl, whisk rice flour with ½ cup water until smooth.
Step 2
Stir in miso paste until fully incorporated.
Step 3
Add chili powder, sugar, and salt; mix into a thick paste.
Step 4
Transfer to a clean jar and seal tightly.
Step 5
Let ferment at room temperature for 1–2 days, stirring once a day.
Step 6
Store in the refrigerator for up to 1 month.
Cook's Notes
For authentic taste, use gochugaru (Korean chili flakes) instead of generic chili powder.
Nutrition Facts (per serving)
25
Calories
0g
Fat
6g
Carbs
1g
Protein