5-Minute Korean Gochujang & Doenjang Recipe

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Did you know you can make gochujang and doenjang at home in just 5 minutes, much simpler than traditional methods?😳

In the past, making these fermented pastes involved a complex process of creating and fermenting meju, but now you can use pre-fermented meju powder; mix in all the ingredients, and you’re done!

You might wonder if this homemade version tastes as good as store-bought products. I tried it myself and found it to have a rich, nutty flavor that was both clean and deep, making it entirely worth making at home instead of buying. It tastes like it’s missing a hint of MSG, which I found quite pleasant.

Store-bought versions often contain less soybean or chili powder and are loaded with preservatives and artificial sweeteners, sometimes even tasting overly sweet. Why not try making it yourself, adjusting the saltiness and sweetness to suit your family’s taste with clean ingredients?

🙌🏼 For reference, this recipe is inspired by Yang Hee-kyung’s “Ddan Jip Bap” YouTube channel, and I slightly reduced the amount of salt for the gochujang.

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📍 If you plan to store it for a while, it's a good idea to sterilize your glass jars beforehand. I consume it quickly, so I store it without sterilization.

Doenjang Ingredients 🛒

• 500g meju powder

• 500g fish sauce

• 250ml water

• 2 packets powdered broth (crush the coin broth or bouillon broth cube if you don’t have it)

• 3 tablespoons shiitake powder

• 3 tablespoons shrimp powder (optional)

  
  

  📍 You can make shiitake mushroom powder and shrimp powder by grinding dried shiitake mushrooms and dried shrimp in a blender.

• Broth Powder:  https://a.co/d/5AvSbdE

• Fermented soybean Powder: Shiitake Mushroom Powder:  https://a.co/d/bWNQxGoShrimp

• Shiitake mushroom Powder:  https://a.co/d/5W4dXMc

• Shrimp Powder:  https://a.co/d/ipteJDj

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Doenjang Recipe 👩🏻‍🍳

1. Dissolve 2 packets of powdered broth in 250 ml of water. I crushed the coin broths to use since I didn’t have powdered broth, and it worked well.

2. Mix 500g of meju powder, 500g of fish sauce, 3 tablespoons of shiitake powder, and 3 tablespoons of shrimp powder until evenly combined.

   

   
   

   ** You can use dried shiitake mushrooms or dried shrimp by grinding them in a blender to make the powders.

   

3. Knead the mixture by hand until well blended.

4.  Let it sit at room temperature for a week, then refrigerate for about 20 days to mature. The matured doenjang will lose the strong meju smell.

   
   

   📍 If using powders like shrimp or shiitake, you may need to add a little more water to adjust the consistency of the doenjang.

💬 Adding shiitake and shrimp powders instead of MSG brings out a deep flavor. It was nutty and clean-tasting!

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Gochujang Ingredients 🛒

• 250g meju powder

• 1 liter of water

• 1kg rice syrup

• 500g fine chili powder

• 200g salt

1. Mix the fine chili powder, meju powder, and salt first.

   
   

2. Heat water until hot, then add the rice syrup to dissolve.

   📍 It doesn’t need to be boiling; just hot enough to dissolve the syrup.

   

   

   

3. Pour the dissolved syrup into the dry mix and stir well.

   
   

4. Transfer to a sterilized container and let it sit at room temperature for about a week and Placing it in a moderately lit area helps with the aging process before you move it to the fridge.

5. Store in the refrigerator for 20 days, then it's ready to enjoy!

   
   

   📍 Adjust the salt to your preference. I recommend starting with a little less salt than the recipe calls for and adding more to taste.