Authentic Gochujang is a traditional Korean recipe for a classic method of creating a spicy fermented chilli paste with chilli powder, fermented soy bean powder, sweet rice, malt barley, salt and rice syrup. The full recipe is presented here and I hope you enjoy this classic Korean version of: Authentic Gochujang.
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Gochujang is the Korean chilli paste. There are many recipes on the internet and I have a recipe for quick gochuang on this site. However, the authentic version is fermented and should really only contain fermented soy bean powder (mejukaru), sweet rice/rice/brown rice/barley/wheat flour, rice syrup, malt barley syrup (or powder) and salt. As it needs to ferment and traditionally sunlight is used to kill off any nasties that develop on its top (the part exposed to the air) it should be made in summer in more northerly climes. The fermenting is traditionally done in a clay pot, the hangari and the top is left open apart from being covered with fine muslin (cheesecloth) or mosquito netting to stop insects from getting in. Hangaris are available on-line in case you were wondering. Traditionally the hangari is sterilized about two days before by washing thoroughly then inverting the pot over a dish of burning charcoal. Here in South Africa we get pot lids that have a skirt with round holes drilled in it. This is ideal for covering the hangari at night and to prevent rain from entering.
Ingredients:
400g (4/5 lb) Fine Red chilli powder (Goun Gochukaru)
125g (1 2/5 cups) Fermented Soy Bean powder (Meju Karu)
250g (1 1/3 cups) Sweet Rice (Chapsal Karu)
185g (1 ¼ cups) Milled Malt Barley (Yeotkireum Karu)
185g (2/3 cup) fine Sea Salt with bittern removed (Cheonilyeom)
250g (1 cup + 1 tbsp) Rice Syrup (Jocheong)
1.25l (5 cups) water
Method:
The night before soak the malt barley in l litre of cold water for 5 hrs or more. Also soak the sweet rice separately in 1l water for 3-4 hrs or more.
The following morning strain the soaked sweet rice through a colander and remove all excess water. Grind the sweet rice with a blender or chopper as fine as you can make it. Set aside.
Strain the malted barley flour through a fine sieve or medium grade cheese cloth to just get the liquid and some fine white sediments. Add sweet rice powder to strained liquid from above. Place in a heat-proof bowl then set in an oven pre-heated to 60°C (140°F) for 5 hrs.
At the end of this time remove the malt barley + sweet rice mixture from oven and transfer to a pan. Place this over medium-high heat and cook until the volume of liquid has reduced by about 20%. Take off the heat and set aside to cool.
Once liquid has cooled, add the fine gochukaru powder, meju karu and sea salt. Stir in the rice syrup (jocheong 조청) – add more or less according to personal taste. Mix everything thoroughly then transfer the gochujang mixture into the prepared, sterilized clay pot (hangari). Sprinkle the top with a handful of salt. Every day leave in full sun (outside, not on a windowsill as windows block UV light and it’s the UV’s anti-microbial action that you need) every day for 6 months. When it rains and during the night cover the pot with a lid to prevent moisture from getting in. Note that the top for the clay pot needs to be loose-fitting so air can still circulate.
