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Homemade Gochujang For Bibimbap Recipe

Homemade Gochujang for Bibimbap Recipe
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Prepare the ingredients before making Homemade Gochujang for Bibimbap in your home. Then, follow these steps below to serve Homemade Gochujang for Bibimbap for your family or friends.

Ingredients: Homemade Gochujang for Bibimbap

  • 150 grams Barley miso
  • 50 grams Koji miso
  • 5 tbsp Light brown sugar (or white sugar)
  • 3 tbsp Mirin
  • 2 tbsp Sake
  • 2 tbsp Soy sauce
  • 150 grams Mizuame (Japanese)
  • 5 tbsp Coarse powdered chili (Korean)
  • 5 tbsp Fine powdered chili powder (Korean)
  • 3 tbsp Paprika powder (Korean)

How to Make Homemade Gochujang for Bibimbap

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Homemade Gochujang for Bibimbap in your home by yourself.

    Step 1
  • [For the miso:] The ideal ratio should be 3 parts barley miso to 1 part koji miso. You can use your usual miso. Make sure that the miso does not have added dashi!
  • Step 2
  • [For the sugar:] You can use your usual sugar. I don't recommend any specific type. A small amount of muscovado or cane sugar will give a rich flavour.
  • Step 3
  • [For the mizuame:] If you use Korean mizuame, it is very runny, so omit the mirin in the ingredients and substitute that amount with sugar.
  • Step 4
  • [For the powdered chili:] Make sure that the powdered chili is Korean. If you use Japanese chili powder, it will be too hot and not suitable for gochujang.
  • Step 5
  • [For the Korean powdered chili:] Grinding chili in different ways produces varying degrees of spiciness and flavours. Coarsely powdered chili is ground with seeds, so it is very hot.
  • Step 6
  • By grinding only the flesh of the chili, fine chili powder is obtained. It has a beautiful orange colour and a mild flavour. Blend different kinds of chili powder...
  • Step 7
  • You will have a deep and complex flavour in the resultant gochujang. If you want to make this chili paste, this is a good occasion to buy different kinds of chili powder.
  • Step 8
  • [For the paprika powder:] This is optional, but it gives a vivid red colour and good flavour to gochujang. I recommend it.
  • Step 9
  • After you prepare all the ingredients, mix them together! Make sure that your bowl and spatula are very dry.
  • Step 10
  • Mix until very smooth. If you find the mixture too stiff and difficult to combine, place the bowl on a bain-marie. If you place the mixture over direct heat, you will lose the miso flavour.
  • Step 11
  • Just continue to mix. Adjust the consistency with sake or mirin. If it is too stiff, it may be difficult to handle when used. It shouldn't be too runny, either.
  • Step 12
  • Once the mixture is smooth, transfer into a clean bottle or any container with a lid. Keep in the fridge. The gochujang should become more translucent and vivid in colour after several days.
  • Step 13
  • [Related recipe] This is a staple sauce for Korean sashimi and boiled pig's trotters, called 'Chogochujang'.
  • Step 14
  • [Related recipe] Moist kimchi with shredded squid.
  • Step 15
  • [Related recipe] Stir-fried aubergine and green pepper with gochujang.
  • Step 16
  • [Related recipe] Staple! 8-ingredient Bibimbap with plenty of vegetables.
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