Kim Dae-seok Chef's Garlic Soybean Paste Gochujang

Cooking tips 💡

• When boiling garlic, always reduce heat to prevent overflow; be sure to simmer for exactly 3 minutes to remove the pungent and bitter flavors.
• If using regular thick soybean paste, blend it with the cooled garlic water in a blender for a smoother texture.
• If only coarse chili powder is available, grind it finely in a blender to achieve a smooth gochujang texture.
• Immediately after mixing, the consistency may appear slightly thin, but after about one day of maturation at room temperature, the chili powder will absorb moisture and thicken to the ideal, sticky consistency.
• After one day of maturation at room temperature, store in the refrigerator for long-term enjoyment with lasting flavor.

Recommended for 🙋

• ⭐Those who want to easily make homemade traditional-style gochujang at home.
• ⭐People looking to quickly prepare seasonings without the complicated steps of making malt syrup or meju powder.
• ⭐Individuals seeking a recipe to create a rich, savory gochujang using soybean paste.