Homemade Pumpkin Gochujang: The Secret to Deep, Rich Flavor
DIY Pumpkin Gochujang Recipe | Healthy and Delicious Homemade Gochujang
Discover the recipe for homemade pumpkin gochujang, enriched with the sweetness of pumpkin and wholesome ingredients for a deep, satisfying flavor. Make it yourself at home!
Golden Ratio Ingredients for Gochujang- Fine chili powder 2kg
- Healthy sweetness, Jo-cheong (rice syrup) 3kg
- Savory aroma, Meju powder (fermented soybean powder) 400g
- For seasoning, Cheonilyeom (solar sea salt) (adjust to taste)
- Chewy texture, Rice flour (or glutinous rice flour) half a geun (approx. 300g)
- For sweetness and smoothness, Ripe pumpkin 1
- For added depth of flavor, Honey 4 cups (can substitute with corn syrup, adjust quantity to taste)
Cooking Instructions
Step 1
First, prepare the pumpkin, which will add a smooth texture and subtle sweetness to the gochujang. Wash the pumpkin thoroughly, remove the seeds, and cut it into small pieces. We’ve prepared half a geun of rice flour (or glutinous rice flour) and one whole pumpkin. Place these ingredients together in a pot and boil them. It’s important to stir to prevent the rice flour from clumping.
Step 2
Next, prepare the salted water that will season the gochujang. Dissolve 10 cups of solar sea salt in water and bring it to a rolling boil. Even if you’re using salt that has had its brine removed, boiling it once more makes it cleaner and helps prevent mold from forming when you make the gochujang.
Step 3
Now, pour the prepared salted water into the mixture of boiled pumpkin and rice flour. Simmer gently, stirring to fully dissolve the rice flour and combine all ingredients well. Ensure the rice flour is smoothly incorporated without lumps.
Step 4
Once the ingredients have simmered and blended, turn off the heat and let it cool completely. After the warmth has dissipated, use an immersion blender or a regular blender to finely puree the pumpkin and rice flour mixture. This step will result in a much smoother texture for the gochujang and allow the pumpkin to lend its beautiful color.
Step 5
Here’s the mixture after being pureed with an immersion blender. See how smooth and fine the texture is? This is what gives the pumpkin gochujang its lovely color. It’s crucial to let it cool completely at this stage. Mixing in other ingredients while it’s still hot can alter the flavors and aromas.
Step 6
To the cooled base, add the fine chili powder, jo-cheong (rice syrup), and savory meju powder. While there are various opinions on the order of adding ingredients, generally, it’s acceptable to add them as they are. Don’t worry too much about the final consistency and taste, as you can adjust them later using the water from boiling the pumpkin, rice flour, and salt.
Step 7
Now it’s time to mix all the main ingredients. Gradually add the water from boiling the pumpkin, rice flour, and salt while stirring well. This part can be quite strenuous, so don’t hesitate to ask for help from family members! Mixing gochujang ingredients requires significant effort. Add the water little by little as you check the consistency, rather than pouring it all at once. Too much water will make it runny, and too little will make it too thick. The author, Durimoon, mentioned having about half of the pumpkin, rice flour, and salt-boiled water remaining at this point. Finally, add 4 cups of honey for a healthy and deep sweetness. Honey offers a richer flavor than corn syrup and is healthier. Adjust the amount of honey based on your taste preference.
Step 8
Voila! Your pumpkin gochujang is now beautifully colored and perfectly made. The consistency is just right, and the seasoning is slightly salty, making it delicious. Typically, gochujang is left to rest for a day before being transferred to an earthenware pot, but since we boiled the salt, there’s less concern about the seasoning being off.
Step 9
Even though it’s only been half a day since making the gochujang, curiosity got the better of me, and I tried it with rice. It was slightly salty, but the sweetness from the pumpkin and the umami from the chili powder blended perfectly, making it incredibly delicious. No additional ingredients were needed; it was a perfect taste. Simply wonderful!
Step 10
Cover the large bowl containing the pumpkin gochujang with a clean cloth or lid and leave it at room temperature for half a day. This process allows the gochujang to breathe and the flavors to meld.
Step 11
The next day, carefully re-check the consistency and seasoning of the gochujang. If the consistency and seasoning are perfect, leave it as is. If the mixture is too thick or too bland, you can adjust it by adding a little more of the water from boiling the pumpkin, rice flour, and salt, or by adding honey or cheongju (rice wine). (Note: Soju can add a bitter taste, so it’s not recommended. Cheongju enhances the flavor.) If it’s too salty, add honey (or corn syrup). If it’s too bland, add some of the pumpkin, rice flour, and salt-boiled water. If it’s too thick, add a little cheongju. Making gochujang requires a bit more delicate attention than making doenjang.
Step 12
Now it’s time to enjoy the fruits of your labor! Add a generous spoonful of your homemade pumpkin gochujang to a bowl of bibimbap. Top it with a fried egg, seaweed flakes, and a drizzle of sesame oil. Mix it all together, and savor the delightful taste. The savory aroma of the meju powder, the sweetness of the pumpkin, and the slight spiciness of the chili powder harmonize beautifully for an exquisite meal. A special meal with your homemade gochujang is truly the best!
Step 13
The finished pumpkin gochujang should now be transferred into a container to mature under the sun. Traditionally, it’s placed in an earthenware pot and exposed to sunlight, which deepens the flavor. However, if an earthenware pot is inconvenient or difficult to manage, storing it in a clean, airtight container is also a great option. It’s convenient and hygienic, and you can still enjoy delicious gochujang this way.
Step 14
The aging period for pumpkin gochujang is at least one month. Allowing it to age for longer will result in an even deeper and richer flavor. Durimoon stores hers on the balcony to age until spring before refrigerating it. You can achieve delicious results even without using an earthenware pot. Making gochujang might seem cumbersome and challenging, but it’s completed by properly seasoning all ingredients, mixing them, and letting them age. The process simply takes time. Once you make it successfully, you’ll never want to buy store-bought gochujang again! Give it a try with confidence. Your delicious Durimoon pumpkin gochujang is complete!
