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Cultural Ferment

How to Make Gochujang at Home: Korean Fermented Chili Paste

By Updated 2 min read

Learn how to make authentic gochujang, the Korean fermented chili paste, from scratch at home. This comprehensive guide covers the traditional fermentation process, sourcing Korean ingredients, troubleshooting common problems, and creative ways to use your homemade gochujang.

At a glance

Gochujang is Korea's fermented red pepper paste: glutinous rice porridge sweetened by barley-malt enzymes, mixed with meju (fermented soybean) powder, gochugaru and salt, then aged for at least three months and traditionally a year. Bacillus bacteria and salt-tolerant yeasts such as Zygosaccharomyces rouxii drive the fermentation. Health evidence is mostly from animal studies; it's a salty seasoning.

  • Ingredients: glutinous rice porridge, barley malt, meju powder, gochugaru and salt.
  • During fermentation Bacillus dominates and yeasts such as Zygosaccharomyces rouxii replace Aspergillus.
  • Salt, pH and sugar fall and savory amino nitrogen rises as it ages.
  • Aged at least 3 months, traditionally a year or more.
  • The only human randomized trial had no placebo; most health findings are from mice.

Ferment profile

Origin
Korea
Fermentation
Mixed (lactic + alcoholic)
Main microbes
Bacillus (incl. B. licheniformis), Enterococcus; Aspergillus; yeasts Zygosaccharomyces rouxii and Millerozyma
Live cultures
Depends on preparation
Alcohol
None / trace

Gochujang (고추장) is Korea’s thick, sweet-savory, spicy red pepper paste, a staple of bibimbap, tteokbokki, stews and marinades. Unlike a plain chili sauce, it’s a fermented paste, made from five things that each have a job:

  • Glutinous rice porridge – the starch base.
  • Barley malt (yeotgireum) – its enzymes turn the porridge’s starch into sugar, which gives gochujang its sweetness (the same step as in sikhye).
  • Meju powder – ground fermented soybean blocks, as used for doenjang, bringing enzymes, microbes and savory depth.
  • Gochugaru – Korean red pepper flakes, for color and heat.
  • Salt – to steer the fermentation over months.

What Happens Over the Months

A sequencing study of traditionally made gochujang tracked the changes. During fermentation, salt concentration, pH and reducing sugars fell while acidity and amino nitrogen – the savory compounds – rose. Bacillus (with Enterococcus) became the main bacteria. Among fungi, the mold Aspergillus dominated before fermentation, then salt-tolerant yeasts – Zygosaccharomyces rouxii and Millerozyma – took over, and Z. rouxii was linked to gochujang’s flavor (Ryu et al., 2021). That’s why gochujang keeps changing for months and is traditionally aged for a year or more.

Is Gochujang Healthy?

Much of the research is in animals: in mice on a high-fat diet, for example, gochujang reduced signs of metabolic syndrome (Edward et al., 2023). The only randomized trial in people, in 59 postmenopausal women over 8 weeks, compared three gochujang formulations with no placebo; symptoms improved in all groups but the design can’t show that gochujang caused it (Han et al., 2026). What’s certain is that gochujang is salty and often sweetened, so it’s a seasoning to use in spoonfuls.

Safety: Meju and Mold

Meju is the stage of Korean soybean fermentation most vulnerable to aflatoxin-producing molds (Kumar et al., 2022), so buy meju powder (mejugaru) from a reputable maker rather than using homemade meju unless you have experience. During aging, keep the surface salted and covered. A thin white film is usually salt-tolerant yeast and can be lifted off; fuzzy green, black or pink mold means discard the batch – don’t stir it in.

For more Korean ferments, see kimchi and the fermented soybean guide.

Recipe: Homemade Gochujang

Makes
About 1.2 kg
Hands-on
180 min
Fermentation
3–12 months at 15–25°C
Salt
About 70 g for the batch, plus a layer on top
Temperature
15–25°C (60–77°F), in a sunny or airy spot
Difficulty
Moderate

Equipment

  • Heavy pot and whisk
  • Large bowl
  • 2-litre glass jar, crock (onggi) or food-grade container
  • Cloth and lid

Ingredients

  • 150 g (1 cup) glutinous rice flour
  • 50 g (½ cup) barley malt powder (yeotgireum)
  • About 900 ml water
  • 100 g (1 cup) meju powder (mejugaru) (from a reputable maker)
  • 200 g (2 cups) gochugaru (Korean red pepper flakes)
  • 70 g (¼ cup) fine salt (plus extra for the surface)
  • 150–200 g rice syrup (jocheong) or honey (optional, for sweetness)

Method

  1. Soak the malt powder in 300 ml warm water for 30 minutes, then strain off the cloudy malt water.
  2. Whisk the rice flour into the malt water and remaining water in the pot. Warm gently to about 60°C and hold 30–60 minutes until it thins and tastes sweet.
  3. Bring to the boil, stirring constantly, and cook until thick and glossy. Cool to room temperature.
  4. Stir in the meju powder, then the gochugaru, salt and rice syrup until smooth and evenly red.
  5. Pack into the clean container without air pockets, smooth the top and cover with a thin layer of salt. Cover with a cloth and lid.
  6. Age at 15–25°C for at least 3 months, checking monthly. Lift off any thin white film; discard the batch if fuzzy green, black or pink mold appears.
  7. Once it tastes rounded and savory-sweet, refrigerate it.

Frequently asked questions

What is gochujang made of?

Glutinous rice porridge, barley malt, fermented soybean (meju) powder, Korean red pepper flakes and salt, often with rice syrup.

How long does gochujang take to ferment?

At least three months; traditionally it's aged a year or more, getting deeper and rounder.

Is gochujang fermented?

Yes – Bacillus bacteria and salt-tolerant yeasts ferment it over months. Some quick or commercial versions are only lightly fermented or heat-treated.

Is gochujang healthy?

Studies in mice suggest metabolic effects, but evidence in people is weak so far. It's salty and often sweetened, so use it in moderation.

What's the white stuff on my gochujang?

A thin white film is usually salt-tolerant yeast; lift it off. Fuzzy green, black or pink mold means the batch should be thrown away.

Can I make gochujang without meju powder?

Quick versions use miso or doenjang for the savory base, but they won't develop like traditionally fermented gochujang.

How long does gochujang keep?

Many months in the fridge once aged; keep the surface smooth and use a clean spoon.

Sources

  1. Ryu JA et al. (2021). Physicochemical characteristics and microbial communities in gochujang, a traditional Korean fermented hot pepper paste. Front Microbiol 11:620478. Link
  2. Edward OC et al. (2023). Gochujang consumption prevents metabolic syndrome in a high-fat diet induced obese mouse model. J Med Food 26(4):244–254. Link
  3. Han AL et al. (2026). Effects of gochujang formulations on menopausal symptoms and gut microbiota in postmenopausal women: an 8-week randomized, double-blind trial. Front Nutr 13:1849944. Link
  4. Kumar V et al. (2022). Aflatoxin reduction and retardation of aflatoxin production by microorganisms in doenjang during a one-year fermentation. J Fungi 8(2):190. Link
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