Comments on: How to Make Korean Gochujang Sauce [Fermented Recipe]

By: Tahmina

Tahmina — Tue, 21 Apr 2020 10:34:12 +0000

In reply to Gigi Mitts. Hi, Thank you i’ll have a looked at it. I believe I had a look at another one of her information thread about gochujang. This might give more information, appreciate the help.

By: Gigi Mitts

Gigi Mitts — Tue, 21 Apr 2020 06:54:56 +0000

In reply to Tahmina.

Hi Tahmina, I’m not sure if that would work. Have a look at the discussion here https://www.maangchi.com/talk/topic/gochujang-and-doenjang-for-muslims
It might help answer your question.

By: Tahmina

Tahmina — Sat, 18 Apr 2020 13:35:05 +0000

Hi
I’m interested in Korean food and I know the heart and soul of Korean cooking are the amazing paste. Unfortunately, most of the store bought pastes contains alcohol and alcohol is against my religion. Therefore, the only option for me is to make the paste at home.
Regrettably, I couldn’t find any mejugaru to make the gochujang, although, I found doenjang (fermented soya bean paste) without alcohol. Since doenjang is made out of menu, why not make it with that.
Now, my question is, can I make gochujang with doenjang and if I can do I still need to use barley malt and glutinous rice flour?

By: Gigi Mitts

Gigi Mitts — Tue, 31 Mar 2020 10:45:51 +0000

In reply to Steve. Hi Steve, Thanks for reading the recipe and sharing insights about gochujang. I do appreciate it very much and am I sure other community members do as well. If you have any photos of homemade gochujang feel free to post them here.

By: Steve

Steve — Sat, 28 Mar 2020 20:54:02 +0000

My wife is from Korea. Actually from North Korea…she escaped across the border more than 50 years ago. She buys prepared gochujang from the Korean store. She then dresses it with a bit of soy sauce, roasted sesame seed, and sesame oil.

Some ways of using it are to place some cooked rice on a lettuce leaf (a leaf boat) with some gochujang and fermented or fresh vegetables on top. Also, for the real chili heads, use the gochujang as a dip for fresh hot peppers and other fresh vegetables. For a greater adventure, while at the Korean store ask for the pickled and fermented fish, octopus, and other unusual items. These are great on the leaf boat.

By the way, gochu refers to hot peppers. Jang refers to sauce. The Korean chili powder in your recipe is gochugaru where garu refers to the dry powder or flakes.

Your fans should know that for authentic gochujang, the Korean powder is a must without substitute. It is made from a very special pepper that is grown widely in Korea. I tried growing it here in Florida without success.