Do you know Koreans believe that eating spicy food can help them fight against stress and tension? According to them, spices help us sweat, which is an easy way to cool down our minds and bodies. This is also the reason that they add various sauces, spice mixes, and dips to their daily meal. Today we will also talk about the pork Gochujang recipe; a chili pepper paste is there on most household kitchen shelves in Korea. This paste makes the spicy Korean cuisines even tastier.
Like a curry paste, Gochujang sauce adds both taste and texture to your curry and makes this fantastic sauce we need:
- ½ kg ground red chili powder
- 250g fermented soybean powder
- ½ kg sweet rice powder
- 300g milled barley
- 300g sea salt
- 5 liters water
- Apart from this, you also need clean mosquito cloth or fine mesh fabric, sieve, and clean cloth.
Instructions: Gochujang Recipe
- Wash, rinse, and soak the barley in the cold water for at least 6 hours or overnight. Also, soak the sweet rice in water for 3-4 hours.
- Strain the water from the rice and hand it for a while. Mince them together to make a fine powder and dry it thoroughly in the sun.
- Rub and massage the malted barley with the help of your hand. Squeeze them by filling in your fist and repeat the process several times. Continue doing so until you get milky color in the water with husk floating on the tops. Sieve it out in a big bowl with the help of cheesecloth. Squeeze it well to get maximum starch that you can.
- Add the rice powder to this starchy liquid and mix them well.
- Turn your oven on and set it to 140 F. Place this mixture in it and bake for around 5 hours. Stir the mixture occasionally so that no lumps form during this process. After 5 hours, you will get a curd solution, remove it from the oven and cook at medium flame until it reduces by 20 % and occasionally stirs again to avoid lumps formation. Remove from the flame and allow it to cool.
- Add the chili powder, sea salt, and soybean powder to t at this stage and mix well. The mixing should be thorough, so better use the electric mixer for this purpose. You will get a thick red paste at the end of this mixing.
Cooling Method: Gochujang Recipe
- Cover the bowl containing this paste with a clean cloth or wrapping paper and let it sit overnight. In the morning, taste the paste and adjust the salt and spices as per your taste.
- Take a clay pot and sanitize it properly. Apply olive oil and salt on the walls of this pot and transfer the Gochujang into this pot. Cover the top with fine salt to avoid any fungus and bacterial growth.
- Place a clean cheesecloth on the top of this pot and tie it with a string’s help. Place it in the sun for the next six months.
Make the quantity of paste that you need if you do not frequently use it; otherwise, all your effort will be in vain. It’s better to store it in a small jar and repeatedly expose it to the sun for longer shelf life.