Simple Homemade Gochujang Paste
This quick, DIY gochujang paste recipe delivers the sweet, spicy, umami-packed flavor of classic Korean fermented chili paste—without the wait. Perfect for marinades, glazes, dips, and bold fusion dishes.
Ingredients
- ½ cup Korean chili powder gochugaru
- 3 tbsp Miso paste white or yellow miso
- 2 tbsp Apple cider vinegar
- ¼ cup Glutinous rice syrup or honey, or brown sugar
- 2 tsp Soy sauce
- 1 tsp Sesame oil
- 2 tbsp Water adjust as needed
- Pinch — Salt
Instructions
- In a medium bowl, combine miso paste, gochugaru, and glutinous rice syrup.
- Add apple cider vinegar, soy sauce, sesame oil, and 1 tbsp water.
- Whisk until smooth, adding the rest of the water gradually to reach your preferred thickness.
- Taste and adjust—add more syrup or honey for sweetness, more soy sauce for savory depth, or more chili powder for heat.
- Transfer to a clean jar, seal, and refrigerate for up to 1 week.
- Use immediately as a marinade, glaze, or mix-in for your favorite dishes.
Notes
- For a silkier blend, use a mini food processor.
- Substitute aji limo or Thai chili paste if you don’t have gochugaru—adjust the sweetness to balance extra heat.
- Always store in an airtight jar to maintain flavor and freshness.
- Try mixing it into mayo, hummus, or mashed sweet potatoes for an instant kick.