Kim Dae-seok's Soju Gochujang

• Soaked glutinous rice 300g (prepare 200g of glutinous rice soaked for 3 hours)
• Water 750ml (for blender use)
• Fine red pepper powder 600g
• Soybean powder 250g
• Rice syrup 750g
• Sea salt 2.5 cups (based on paper cup measurement)
• Plum extract 250g
• Soju half bottle (approximately 180ml)
• Dried kelp 1 piece (about 15g)
• salt as needed

Recipe 🍳

Cooking tips 💡

• Avoid using store-bought glutinous rice flour, as it may introduce a slight bitter aftertaste. For the cleanest flavor, always soak whole glutinous rice grains and grind them fresh into a smooth rice paste.
• Use only the specified amount of soju. Once prepared, store the gochujang in an airtight container in the refrigerator. Discard if the aroma changes or the surface appears altered.
• Sealing the jar with a soju-wet dried kelp piece covers the surface; keep the container refrigerated and check its condition before use.
• Freshly mixed gochujang may taste overly salty due to unabsorbed sea salt, but after aging for at least a week in a refrigerator, the salt dissolves evenly, developing deep sweetness and a rich, savory depth.

Recommended for 🙋

• ⭐Those seeking a quick, clean-tasting homemade gochujang without the tedious traditional malt syrup fermentation process.
• ⭐Home cooks who want to make and store glutinous rice gochujang in the refrigerator.