Exclusive Homemade Gochujang Paste
This quick gochujang paste recipe is a homemade Korean chili paste made in 10 minutes with pantry ingredients. Spicy, savory, and perfect for sauces, marinades, and bowls.
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INGREDIENTS
- 2 tablespoons vegetable oil
- 6 tablespoons gochugaru, Korean chili flakes (50g)
- 3 tablespoons soy sauce
- 3 tablespoons honey or sugar
- 2 tablespoons rice vinegar
- 1 tablespoons toasted sesame oil
- 4 tablespoons water, or as needed to thin
- 4 tablespoons miso paste, or soybean paste / doenjang
INSTRUCTIONS
- Bloom the chili: Heat oil in a small pot over low heat and add gochugaru, letting it gently sizzle for 30 seconds to release flavor (don’t burn).6 tablespoons gochugaru, 2 tablespoons vegetable oil
- Build the base: Stir in soy sauce, honey, rice vinegar, and sesame oil.3 tablespoons soy sauce, 3 tablespoons honey or sugar, 2 tablespoons rice vinegar, 1 tablespoons toasted sesame oil
- Add depth: Whisk in miso paste until smooth and fully dissolved.4 tablespoons miso paste
- Adjust and finish: Add water until thick and spreadable paste, then cool and store in a jar.4 tablespoons water
- Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!
NOTES
Keep heat low when blooming chili — high heat makes it bitter fast
Add water gradually — it thickens as it cools, so don’t over-thin early
Whisk miso fully smooth — small lumps will stay in the final paste
Flavor gets better after 10–15 minutes — let it rest before using
If too thick later, just stir in a little warm water to loosen Fridge:
Store in a sealed glass jar for up to 3–4 weeks. The flavor actually deepens over time. Freezer:
Freeze in small portions (ice cube tray works best). This way you can grab just what you need. Keeps up to 6 months. Texture note:
It will thicken in the fridge — this is normal. Just stir in a splash of warm water or soy sauce to bring it back. Best practice:
Always use a clean spoon when scooping to keep it fresh longer.
Add water gradually — it thickens as it cools, so don’t over-thin early
Whisk miso fully smooth — small lumps will stay in the final paste
Flavor gets better after 10–15 minutes — let it rest before using
If too thick later, just stir in a little warm water to loosen Fridge:
Store in a sealed glass jar for up to 3–4 weeks. The flavor actually deepens over time. Freezer:
Freeze in small portions (ice cube tray works best). This way you can grab just what you need. Keeps up to 6 months. Texture note:
It will thicken in the fridge — this is normal. Just stir in a splash of warm water or soy sauce to bring it back. Best practice:
Always use a clean spoon when scooping to keep it fresh longer.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 212kcalCarbohydrates: 24gProtein: 5gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 1587mgPotassium: 307mgFiber: 5gSugar: 15gVitamin A: 3573IUVitamin C: 0.2mgCalcium: 54mgIron: 3mg
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