Gochujang – a spicy Korean condiment also known as hot pepper paste – is a fermented mix of chilli, glutinous rice flour, soy bean flour, malt flour and seasoning. It adds a pungent and savoury flavour to a wide range of Korean dishes, from bibimbap to fried chicken.

1 kg





Skill level

Average: 3.7 (44 votes)


  • 220 g (2 cups) malt flour (see Note)
  • 225 g (1¾ cups) glutinous rice flour (see Note)
  • 225 g soy bean flour (see Note)
  • 500 g Korean red pepper flakes (see Note)
  • 175 g fine salt flakes
  • 300 g honey

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time 1 hour 20 minutes

Standing time 2 days

Chilling time 4 weeks

You'll need a fine sieve, muslin and sterilised jars.

Place 3 litres water in a large saucepan over high heat and bring to the boil. Remove from heat and set aside for 15 minutes to cool slightly. Add malt flour to pan and stand for 5 minutes, stirring every minute. Strain through a fine sieve lined with muslin, and then return water to pan. Discard malt. Slowly add rice flour to pan, whisking continuously, and place over high heat. Bring to the boil and cook for 2 minutes or until mixture thickens. Turn off heat and set aside for 30 minutes, stirring occasionally. Return pan to medium heat and bring mixture to the boil. Cook for 25 minutes, stirring continuously, until mixture has reduced by half. Remove from heat and stand overnight, uncovered.

Add soy bean flour and red pepper flakes and mix to combine. The mixture will become very thick and stiff like glue, keep stirring to form a paste. Set aside for a further 30 minutes.

Add salt and honey and mix to combine. Stand overnight, uncovered, then transfer to sterilised jars (see Note) and refrigerate for 4 weeks to ferment.



• Malt flour, glutinous rice flour, soy bean flour and Korean red pepper flakes are available from Korean food shops.


Photography by Brett Stevens

As seen in Feast magazine, October 2014, Issue 36.