Hot Sauce

This is the real-deal homemade gochujang, the Korean fermented chili paste that anchors everything from bibimbap to tteokbokki. It takes a month of sun fermentation to develop the complex, sweet-salty-spicy depth that makes gochujang irreplaceable.

The base starts with barley malt dissolved in water, thickened with glutinous rice flour, and cooked into a porridge. Once cooled, meju (fermented soybean blocks) and chili powder get stirred in. Salt goes on top, cheesecloth covers it, and then you wait.

This is a big-batch project: 4 gallons. Traditional Korean households made it in large onggi pots once a year, enough to last through every meal.

Chef Tips

• The meju quality determines everything. Use traditionally fermented soybean blocks, not shortcuts. The fermentation cultures in the meju are what drive the month-long process.
• Stir the paste occasionally during the month of fermentation. This redistributes the salt and developing cultures.
• Keep the fermenting pot in direct sunlight with the cheesecloth cover. Sunlight encourages the right bacterial activity while the cloth keeps insects out.
• Use Korean gochugaru (red pepper flakes) for authentic color and flavor, not generic chili powder.

Variations

• Add a small amount of honey or extra barley malt for a sweeter paste.
• Reduce the chili powder for a milder gochujang suitable for kids or heat-sensitive palates.
• Once fermented, portion into jars and refrigerate. It keeps for a year or longer.