Home made Gochujang Paste

 How to Make Gochujang Paste at Home (With Less-Spicy Tips) — Inspired by My Love for K-Dramas & Korean Food

If you’re someone who watches K-dramas as passionately as I do, then you’ve probably noticed one thing: Korean food looks irresistible on screen. Whether it’s a late-night ramen scene, sizzling bulgogi on a pan, or the iconic bibimbap bowl, the food is always shot so beautifully that you can practically smell it through the screen.

That’s exactly how I discovered gochujang — that deep red Korean chili paste you see in almost every K-drama kitchen. I first saw it in series like Crash Landing on You, Goblin, Hospital Playlist, and Business Proposal, where characters mix this glossy red paste into soups, rice bowls, and marinades. It looked so bold, spicy, and comforting that I had to try it myself.

But not everyone has access to good-quality store-bought gochujang, and honestly, homemade gochujang tastes fresher, richer, and more customizable — especially if you want a less spicy version.

So today, I’m sharing a super-easy recipe to make gochujang paste at home, along with tips to adjust its heat level.

What Is Gochujang?

Gochujang is a fermented Korean chili paste made with:

• Korean red chili powder (gochugaru)

• Glutinous rice

• Fermented soybean powder

• Sweeteners (traditionally rice syrup)

It’s spicy, sweet, savory, and slightly smoky — a flavor bomb that transforms any dish.

Homemade Gochujang Paste Recipe (Quick, Non-Fermented Version)

This version is beginner-friendly, easy, and perfect if you don’t want to wait weeks for fermentation.

Ingredients (for a small jar)

• ½ cup gochugaru (Korean red chili flakes)

• 2 tbsp fermented soybean paste (doenjang) — or miso paste as a substitute

• 3 tbsp glutinous rice flour (also called sweet rice flour)

• 3 tbsp brown sugar, honey, or rice syrup

• 1 tbsp soy sauce

• 1 tbsp vinegar (rice vinegar preferred)

• ½ cup water

• Pinch of salt

Instructions

Step 1: Cook the rice-flour base

1. In a saucepan, add glutinous rice flour + water.

2. Stir continuously on low heat until it thickens into a smooth, glossy paste.

3. Turn off the heat and let it cool slightly.

This helps give gochujang its signature sticky texture.

Step 2: Add flavor ingredients

Mix in:

• Fermented soybean paste (or miso)

• Brown sugar / honey / rice syrup

• Soy sauce

• Vinegar

• Salt

Stir until smooth.

Step 3: Add the chili powder

Add gochugaru gradually, mixing to avoid lumps.
The color will turn into the iconic bright red you see in K-dramas.

Step 4: Adjust consistency

If the paste is too thick, add 1–2 tbsp warm water.
If too thin, cook for 1–2 minutes more.

Step 5: Store it

Transfer to a clean glass jar.
Store in refrigerator for up to 3 months.

How to Make Gochujang Less Spicy

If you want a mild, beginner-friendly version, here’s how to reduce the heat:

 1. Choose mild gochugaru

Korean chili flakes come in:

• Mild

• Medium

• Hot

Pick mild gochugaru for less heat.

 2. Increase sweetness

Add 1 extra tablespoon of any of these:

• Honey

• Brown sugar

• Rice syrup

Sweetness balances spice beautifully.

3. Add more rice paste

Increase the glutinous rice flour paste by 1–2 tbsp.
This dilutes the chili intensity while keeping texture.

4. Add a spoon of tomato paste

This is a trick from Korean home cooks.
It makes the paste milder, slightly tangy, and more kid-friendly.

5. Reduce chili quantity

Simple but effective — use ¼ cup instead of ½ cup gochugaru.

Why I Love Making It at Home

Making gochujang yourself gives you:

• Control over spice

• No preservatives

• Custom sweetness

• Fresh, deep flavor

• A fun recipe inspired by your K-drama journey ❤️

And honestly, once you taste homemade gochujang, it’s hard to go back.