Korean Style Gochujang Recipe (Hot Pepper Paste Recipe)
A vegetarian Korean recipe with barley (seeds) - soaked with 2 teaspoon sugar for 2 hours and ground into a smooth paste, rice flour, red chilli powder. Ready in 2h 30m, serves 12.
Curated byMin-Jun Kim🇰🇷
Instructions
8 steps- 1
We begin making the Korean Style Gochujang Recipe (Hot Pepper Paste Recipe) by heating a flat skillet, add the ground smooth barley paste, the rest of the ingredients
barley (seeds) - soaked with 2 teaspoon sugar for 2 hours and ground into a smooth paste(1/2 cup) - 2
Mix it well
- 3
Keep mix for about 30 minutes, till it becomes thick and does not stick to the sides of the pan
- 4
Turn off the heat
- 5
Let it cool for few minutes, transfer it into air tight container
barley (seeds) - soaked with 2 teaspoon sugar for 2 hours and ground into a smooth paste(1/2 cup) - 6
Refrigerate for at least 4 hours before using
barley (seeds) - soaked with 2 teaspoon sugar for 2 hours and ground into a smooth paste(1/2 cup) - 7
You will notice the color changes once it starts to ferment
- 8
Serve the Korean Style Gochujang Recipe (Hot Pepper Paste Recipe) in Korean Style Kimchi Udon Pasta with Scallions to enjoy your one pot meal
barley (seeds) - soaked with 2 teaspoon sugar for 2 hours and ground into a smooth paste(1/2 cup)
Rate this recipe
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Korean Style Gochujang Recipe (Hot Pepper Paste Recipe)
A vegetarian Korean recipe with barley (seeds) - soaked with 2 teaspoon sugar for 2 hours and ground into a smooth paste, rice flour, red chilli powder. Ready in 2h 30m, serves 12.
Curated byMin-Jun Kim🇰🇷
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Directions
8 steps- 1
We begin making the Korean Style Gochujang Recipe (Hot Pepper Paste Recipe) by heating a flat skillet, add the ground smooth barley paste, the rest of the ingredients
barley (seeds) - soaked with 2 teaspoon sugar for 2 hours and ground into a smooth paste(1/2 cup) - 2
Mix it well
- 3
Keep mix for about 30 minutes, till it becomes thick and does not stick to the sides of the pan
- 4
Turn off the heat
- 5
Let it cool for few minutes, transfer it into air tight container
barley (seeds) - soaked with 2 teaspoon sugar for 2 hours and ground into a smooth paste(1/2 cup) - 6
Refrigerate for at least 4 hours before using
barley (seeds) - soaked with 2 teaspoon sugar for 2 hours and ground into a smooth paste(1/2 cup) - 7
You will notice the color changes once it starts to ferment
- 8
Serve the Korean Style Gochujang Recipe (Hot Pepper Paste Recipe) in Korean Style Kimchi Udon Pasta with Scallions to enjoy your one pot meal
barley (seeds) - soaked with 2 teaspoon sugar for 2 hours and ground into a smooth paste(1/2 cup)
Rate this recipe