Comments on: Quick Homemade Gochujang (Korean Chili Paste)

By: Jordan D

Jordan D — Wed, 08 Mar 2023 14:34:49 +0000

Fantastic recipe! One note: While it may be vegetarian, honey makes this non-vegan (it is an animal product). Try corn syrup instead to maintain the consistency and sweetness!

By: Francine

Francine — Mon, 12 Dec 2022 23:16:45 +0000

Excellent directions clear-cut really easy to follow and great tips

★★★★★

By: Swarna K Duttagupta

Swarna K Duttagupta — Wed, 25 May 2022 14:54:55 +0000

I used this recipe to make my gochujang and then later used it to make sundubu jiggae. It turned out to be EXCELLENT. Thanks a lot

By: Caroline Phelps

Caroline Phelps — Thu, 14 Apr 2022 07:10:02 +0000

In reply to Brian. Thank you so much, Brian!

By: Brian

Brian — Wed, 13 Apr 2022 16:57:47 +0000

I ran out of gochujang to make dips using my garden’s winter storage crops and it’s more than an hour driving each way, so I decided to try Pickled Plum’s recipe. This recipe is great because it allows you to achieve your preferred levels of heat, sweet and salt. This is especially important because miso paste sold in America can vary widely in sweetness and saltiness. I cut the amount of honey in half, but it’s still nicely sweet, and I reduced the amount of sake slightly to obtain the final consistency I wanted. The consistency may differ because of the grind of the gochugaru.

Thanks, Caroline!

★★★★

By: Kay Jupiter

Kay Jupiter — Fri, 04 Mar 2022 16:21:16 +0000

Mine was more of a sauce than a paste for whatever reason, but still delicious. Needed this for a noodle dish so it worked out fine.

★★★★

By: Zsuzsa

Zsuzsa — Mon, 28 Feb 2022 01:26:40 +0000

In reply to Nash.

Cool recipe! I’m glad I found a way to make gochujang from scratch. Condiments from scratch are the best and absolutely essential to healthy creative home cooking in my opinion. I used piloncillo (Mexican unrefined sugar) instead of the honey, grappa instead of sake and local grape vinegar instead of the rice vinegar. I also added a paste I made from rinsed and ground Chinese fermented black beans. It’s crazy delicious. Thanks for the inspiration!!!

★★★★★

By: Nash

Nash — Thu, 17 Feb 2022 05:23:48 +0000

I loved this recipe so much

★★★★★

By: Caroline Phelps

Caroline Phelps — Wed, 12 Jan 2022 15:31:23 +0000

In reply to lee. Thank you Lee! :)

By: lee

lee — Mon, 10 Jan 2022 18:54:27 +0000

Made this so i could make MaeunDakBulgogi (korean Spicy Chicken).Used saoxing chinese rice wine as i didn’t have sake to hand.It tastes nice and with the other ingredients for the bulgogi marinade is bathing my chicken in an overnight flavour bath.Am expecting a flavour bomb so will be served with just plain rice and quick pickled cucumber,english type as that’s what is alaways available here in GB.
So easy when you realise your tub of gochujang has run out so thanks so much it’s in my keep file now.