How to make Gochujang: Korean Red Chili Sauce

Kimchi Master Chef Lee Ha Yeon shows us how to make classic Korean red chili paste. She uses ground dried red pepper, fermented dry soybean powder, cooked sticky rice, malt, dark soy sauce, sea salt. The best chili pastes are aged for 5 years. This chili paste is used in bibimbap, meat marinades, and many other Korean recipes.

[AmusedToast]

I absolutely love this video, from the location it was filmed (sitting down on a blanket outside with pots of kimchi) to the people (the kimchi master and the other woman who explained & translated). She seemed to enjoy being involved, which is nice to see.

[Russ]

And here I was trying to find a suitable way to make a quickish red paste for my lunch only to figure out I need to wait it to mature for 5 years in pottery. ^.o

[Sfb]

Korean food from what I noticed is heavily based on prep and fermentation. Its no wonder they are so healthy! But also I have alot of respect for Korean food culture and its history.. something about preparing things in seasons and the time and patience it takes to enjoy these delicacies is very beautiful.

[Mel-fhgj]

The first time I tried this Korean chili paste, I expected it to taste like a real chili. Hot and burn since their color is bright red. But it actually more like sour and sweet. Most of their cuisines have this sour and sweet taste. Kimchi taste really good tho.

[ashieXOXOable]

The more I learn about Korean culture and food, the more intrigued and amazed I am.

[skysthelimitforeveryoung]

What artistry. Beautiful and skilled cooking in a zen location. Nothing beats it.

[sabiniliescu]

I wish it was filmed 5 years ago so that she would show in the end how it looks like :)

[EntertainmentOnly]

She said that the longer it ages it will become medicinal.

[saltlight]

her hanbok is so original I love this video

[islandbreeze]

This is the most beautiful video on how to make Gochujang. Filmed in a traditional, artistic, and Zen environment. The fact that it’s made without the addition of any sugary syrup is a million dollar discovery for me. My family avoids sugar due to it’s detrimental effects on health, and this recipe allows us to enjoy the millennium Korean traditional Foods that we love so much here in the USA. I don’t mind if I have to wait six months or year to enjoy this pepper paste. Real food is slow and takes time. Thank you so very much. I wish the amounts and ratios would have been given to us, but I will be having to do some guessing. Can’t wait for this fun and healthy and delicious project. Thanks 😊 a million for the beautiful work.

[jailbirdxx]

I love my Korean fried chicken with lots of this hot pepper paste.

[charles]

Thank you! I have only recently discovered gochujang, but I love it for it's nuances of flavor. I've recently used it chili, in a peanut salsa and as part of a marinade for pork. Looking forward to making my own. Again, thanks!

[boogiemie]

Wowwww, this is really interesting. Never knew that sticky rice is one of the ingredients.

[ppaganone]

I was in Seoul for a couple of months and watched the family we were renting from make Kimchi in the courtyard of their house and let it ferment it was incredible love this video

[trishie]

I absolutely love this stuff! Gochujang is my favorite. I've made kimchi a few times too and I love it.

[williammciain]

Omg!!! Look at ALL THOSE onggi fermentation pots! I’m in love...

[arcticMonk]

Wow, 5 years is the best tasting gochugang. That’s a lot of time fermenting. Respect...

[wendycook]

I absolutely love the taste of Korean red pepper flakes...i have a big bag in my home now that i use alot. My 12 year old daughter lives the taste too. Fascinating to watch this. Thankyou.

[matthewlim]

I'M READING THE CAPTIONS AND IM CRYING 😭😭😭 DED

[meversace]

How amazing! I wish there was a follow-up video now that 6 years have passed. It would be nice to know how the clay pots are stored in the winter, the climate that is ideal for this kind of fermentation, proper storage during fermentation, and what to watch for both good and bad to ensure the safety of the paste.