Gochujang is originally a fermented miso using koji and chilli, similar to Japanese miso. If you try to make it from scratch, it will take a lot of time and labour. When she used to run a shop, my late grandmother asked a Korean BBQ restaurant owner to give her their recipe for gochujang. I changed it to suit my taste.This is my own recipe, so adjust the amount of the ingredients to taste. You can store this in the fridge for a long time. When you have time, make it in batches. By adding a little gochujang to stews, braised fish, and dressings, you can easily enjoy a Korean flavour in your dishes. Recipe by Heartful Kitchen Rei

I use gochujang quite a lot in cooking, so I wanted to try making my own. I adapted the formula for my own needs.Adjust the amount of sugar and chili pepper powder to taste.If you like spicy food, you could just use ichimi spice.Store this in the refrigerator for about 3 months. Recipe by Yuuyuu0221

This fiery pork dish is a simple delicious recipe. I get a craving for gochujang paste this is why I made this and wanted to share with you.

When I was eating "Shiitake Mushroom with Gochujang", I thought it might be good with sweet potatoes.The seasoning might be too strong, depending on your taste. You can increase the amount of sweet potatoes if you like.Katakuriko is used in the shiitake mushroom version, but it's not used in this recipe. That's why you only need a bit of sesame oil. Recipe by John Lee Cooker

When I was a child, my mother learnt how to make this sauce from someone. I have been using this sauce since then. My mother and I made this sauce with roughly measured amounts of ingredients, so our sauces taste different. I decided to create a recipe for this sauce for my children.If you keep a stock gochujangin your fridge, you can easily make chogochujang anytime. In Korea, this sauce is served with boiled trotters. You can keep this sauce in the fridge for about 1 month. You can make it in batches and use anytime. Recipe by Heartful Kitchen Rei

Storebought gochujang comes in such small packets, and sometimes I use up one packet in a single dish. I wanted to use as much as I wanted, so I tried making my own. We like food that's on the sweet side, so this gochujang is a bit sweet. I plan to continue working on the recipe to make my gochujang even more delicious!The paste becomes more and more delicious as the malt ferments.Follow the instructions to turn the heat on or off. There are a lot of instructions to do things "little by little" but the key is to not rush things!!Use "rice malt miso" and hon-mirin (not mirin seasoning). Be sure to use Korean chili peppers! For a bit less than 2 kg. Recipe by Orange neko san

When making Korean bibin noodles, you need some gochujang, so I made some with what ingredients I had at home.Mix everything really well from Step One onward.It's even tastier after you let it rest for some time.You can use this in sauteed dishes and cabbage. Recipe by SAORiN55

I love shiitake mushrooms! I love gochujang! I tried putting them together!Lightly coat with the katakuriko. If there's too much flour, the mushrooms will become powdery.Shiitake mushrooms cook quickly, If you can put a knife though the stems, they're ready. Recipe by John Lee Cooker

This is a popular Korean snack which is so easy make !

Gochujang is fairly spicy but with a flavor. I wanted to use gochujang in recipes other than Asian dishes.Adjust the quantity of the seasonings to your liking.I used runner beans, but you can use kidney beans, chickpeas or soy beans. Recipe by caramel-cookie

I'm trying out different sauces and creams using sake lees to use up my batch.Serve warm. It brings out the flavor of the sake lees and also warm your body. The recipe amounts and the heating directions in Step 3 are not precise, so adjust as you like. If using awase miso, use mirin and not sake. If it's too spicy for your liking, add mirin. Recipe by miyuki12

You can order dried gochugaru pepper flakes from Korea or China, ferment your own Gochujang pepper paste. Recipe in here. We also planted gochugaru pepper plants from seeds and grow the pretty red peppers in our garden, so we can make gochujang pepper paste from fresh peppers this fall. A good substitute is Fresno red chili peppers, they have the same sweet and spicy flavor.Warning: the Romamerica dried chili pepper product used in this recipe is deceptive. It says Korean on Amazon, cannot be returned, but it is made in China, and has a miniscule warning sticker that warns against exposure to lead and cadmium. Possibly from red crystalline chemical coloring agents used, the red pepper flakes are shiny.