Today, I'm sharing a super simple recipe for homemade low-sugar gochujang (Korean chili paste)!
There are tons of recipes on YouTube, but I chose this one because it's incredibly straightforward and easy to follow. (Recipe source link, Youtube channel @wooa_cooking)
After trying it myself, I was pleasantly surprised by how authentic the flavor turned out — spicy, rich, and perfectly balanced.
One key ingredient to note: fermented soybean powder (meju garu). It's essential to that deep gochujang flavor, so don’t skip it even if it’s unfamiliar!
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| Homemade Gochujang picture, AI generated |
📋 Table of Contents
🧂 Ingredients
- 350g liquid allulose
- 60g fermented soybean powder (meju garu)
- 150g Korean chili powder (gochugaru)
- 35g anchovy fish sauce
- 250g water
- 30g salt
👩🍳 Step-by-Step Instructions
- Bring water to a boil and dissolve the salt completely.
- Add chili powder and meju powder, and stir well.
- Mix in the allulose and anchovy fish sauce.
- Break up any chili powder clumps until smooth.
- Transfer to a sealed container, let it cool, and store in the refrigerator.
💡 Tip
- Most store-bought gochujang contains flour and sugar — that's why it's so sweet and smooth. If you're aiming for a healthier version with minimal added sugars, this homemade version is a great alternative!
- Of course, it may lack a bit of that intense umami you get from commercial brands, but it's much better for your health.
- Since this recipe doesn’t include any preservatives, be sure to consume it within a reasonable time frame — the fresher, the better!
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