Ingredients
– 25% red chili powder (gochugaru) for spicy heat and deep color
– 22.2% glutinous rice powder (chapssal) for starch that ferments into sweetness
– 5.5% meju powder (about 60% cooked soybeans and 40% non-glutinous rice) for fermented umami
– 12.8% salt for preservation and flavor enhancement
– 5% malt powder (yeotgireum) for added complexity and to aid fermentation
– 29% water for consistency during fermentation
– 1 cup fermented chili powder for additional depth
– 1/2 cup sweet rice flour for thickening and smooth texture
– 1/4 cup soy sauce (or tamari for gluten-free) for umami richness
– 2 tablespoons brown sugar to balance heat with natural sweetness
– 1 tablespoon garlic, minced for aroma and savory notes
– 1 tablespoon ginger, minced for warmth and complexity
Instructions
1- Gather and measure all ingredients accurately, preparing your workspace with bowls and utensils for efficiency.
2- In a saucepan, combine sweet rice flour and water over medium heat; stir continuously until it thickens into a smooth paste, about 5 minutes.
3- Remove from heat and let the paste cool slightly while you prepare the other ingredients like minced garlic and ginger.
4- Add fermented chili powder, soy sauce (or tamari), brown sugar, garlic, and ginger into the cooled rice paste; mix thoroughly to blend all flavors.
5- Transfer the mixture to a clean jar or container, pressing down to remove air bubbles, then cover it for fermentation.
6- Ferment at room temperature for 3-5 days, stirring daily to promote even flavor development from enzymatic activity.
7- Refrigerate once the desired flavor is reached; use within 3 months for the best taste, noting adjustments for vegan or gluten-free substitutions.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌡️ Temperature control is crucial – maintain 70-80°F (21-27°C) for optimal fermentation
🥄 Use a clean, dry spoon every time to prevent contamination and extend shelf life
⏰ The longer you ferment, the deeper and more complex the flavor becomes – traditional recipes ferment for years
- Prep Time: 2 hours
- Fermentation Time: 3-6 months
- Cook Time: 1 hour
- Category: Condiment
- Method: Fermentation
- Cuisine: Korean
- Diet: Vegan
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 3
- Sodium: 480
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 0.5
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 1
- Protein: 1
- Cholesterol: 0