This Man's Cook Gochujung

1. Wash the chilies without removing the stems to prevent water from entering damaged areas and causing mold.
2. After washing, rinse the red and green chilies under running water and dry them completely.
3. Once fully dry, remove the stems and discard any bruised or wilted chilies.
4. Slice the chilies into thin strips—neither too thick nor too fine—so they can be used whole in cooking.
5. Add 80% of the prepared sugar to the sliced chilies and gently mix to avoid crushing them and releasing raw odor.
6. Let the mixture sit at room temperature for 1 hour so the sugar dissolves and the chilies' freshness is subdued.
7. Meanwhile, sterilize the storage container by boiling it in water for 5 minutes, then dry it completely.
8. Transfer the rested chilies into the sterilized container, filling it up to about 90% capacity.
9. Spread the remaining 20% of sugar evenly on top to ensure the surface is not exposed to air.
10. Cover tightly and age at room temperature for 3 days, then transfer to the refrigerator for at least one week before using in cooking.

Cooking tips 💡

• Never remove the stem before washing—water entering through the stem opening can cause mold. Always wash and dry first.
• When mixing with sugar, do not mash or stir forcefully—this may release raw chili odor.
• Always cover the top layer with sugar, and use clean, completely dry containers and tools. Store in the refrigerator after preparation.
• Slicing 1kg of chilies at once is a large amount; for home use, it’s recommended to halve the quantity.

Recommended for 🙋

• ⭐Those who want to make large batches and store long-term when chilies are cheap in summer.
• ⭐People looking to easily add deep spicy-sweet flavor to stir-fries and braised dishes.
• ⭐Home cooks who want to create their own cheat-code seasoning to elevate cooking quality.