How to Make Korean Gochujang Sauce [Fermented Recipe] - My Fermented Foods (2024)

FAQs

Is gochujang a fermented food? ›

Gochujang is a traditional Korean fermented food made from fermented soybean (meju), red pepper powder, and glutinous rice.

Fermented soybeans in Gochujang makes it a great source of probiotics that can boost healthy gut microbiomes. Probiotics are live bacteria that are beneficial for digestion and overall gut health. However, it's important to note that Gochujang also contains chili peppers, which can be spicy.

No judgement here! Try it as a baste on chicken wings or pork ribs, or added to soup broths like in my Spicy Pork Miso Noodle Soup. Gochujang can also be used in marinades for meat dishes like Korean bulgogi, stirred into dipping sauces, or used to punch up stews.

Kimchi Sauce Swaps.

Gochugaru is pretty essential, but you can use gochujang instead, which is a Korean fermented chili paste. Try it with both.

You'll need to heat all of the ingredients before sealing your homemade gochujang up in an airtight container and letting it sit for anywhere from a few days to 6 months. The longer it has to ferment, the more flavorful it will be.

Risks and Side Effects

You should avoid gochujang if you are allergic or have a sensitivity to any of its ingredients. If you experience any symptoms like hives, itching or swelling after consumption, discontinue use immediately and consult with your doctor. The amount of capsaicin present is generally safe to consume.

Store bought gochujang is processed to stop fermenting, but homemade gochujang never stops, just like kimchi. The gas from the fermentation process kept pushing the lid of the container until it blew up.

Digestive Health: Gochugaru supports digestive health by promoting the growth of beneficial gut bacteria during the fermentation process of Kimchi.

Health Benefits of Gochujang

Gochujang contains the digestive enzymes amylase—which breaks down starches, and protease—which breaks down proteins. This makes Gochujang a great digestive aid, especially when consumed with other foods such as meat.

How to Store Gochujang. Once opened, gochujang should be stored in the refrigerator. Like miso, it has quite a long shelf life, as long as it hasn't dried out or changed in color. Should you find yourself with a lot of gochujang leftover, remember that it can be used up in lots of different ways.

What's the difference between gochujang and gochujang sauce? ›

Gochujang, the Korean fermented red pepper paste, is thick and glossy with a spicy savoriness that lingers. Thin it out with soy sauce and vinegar to create a gochujang sauce, or swirl it into brown sugar and butter for cookies.

Use it as a base ingredient in Korean dishes, soups, stews and stir-fries. Its spicy flavour means it also works well as a marinade or with tacos and burgers.

The most authentic gochujang replacement combines miso paste and sriracha with a little pinch of sugar. If you try to just swap in another Asian sauce like sriracha or sambal oelek as a 1:1 gochujang substitute, your dish will be spicier and more acidic than intended. Hot sauces contain vinegar, and gochujang does not.

Differences Between Gochugaru and Gochujang

Crucially, gochugaru is dry. They are the sprinkles of spice that add a kick to stews, soups, and kimchi. On the flip side, gochujang is a thick and savoury paste. It adds body and texture to recipes, as well as flavour.

Gochujang has become the most fundamental of these kinds of food in Korea over thousands of years, functioning to make add flavor to rice taste better while aiding the digestive system. Gochujang also serves as a simple seasoning when making dishes such as braised spicy chicken, and provide additional nutrients.

Store bought gochujang is processed to stop fermenting, but homemade gochujang never stops, just like kimchi. The gas from the fermentation process kept pushing the lid of the container until it blew up.

Fermented foods, such as jang (fermented soybean products), kimchi (fermented vegetables), jeotgal (fermented fish), and vinegar (liquor with grain and fruit fermentation), are prominent fermented foods in the Korean culture.

Among them, kimchi is one of the most popular Korean traditional food. It is prepared by fermenting the baechu cabbage together with other vegetables and lactic acid bacteria (LAB) with functional potential. Many types of ingredients are added to kimchi to enhance its taste, flavor, nutritional value, texture etc.