Ingredients
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7.00 oz Gochugaru (Korean Chili Powder) (Fine or medium grind)
Gochujang Kin...
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0.50 cup Sweet Rice Flour
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3.00 tbsp Soy Sauce (Low sodium)
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1.00 cup Water (Warm)
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0.50 cup Honey
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1.00 tbsp Salt
Instructions
- In a saucepan, whisk the sweet rice flour with the water until smooth. Heat over medium-low heat, stirring constantly, until the mixture thickens slightly (about 5-10 minutes). Remove from heat and let cool to room temperature.
- In a large mixing bowl, combine the Gochugaru (chili powder), soy sauce, honey, and salt.
- Add the cooled rice flour paste to the mixing bowl. Mix thoroughly with a spatula or spoon until a thick, uniform paste forms.
- Transfer the Gochujang paste into a clean, airtight jar. Store in the refrigerator.
- The paste will mature and deepen in flavor after sitting in the refrigerator for a week or two.