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Kochu Jang (Hot Sauce

Kochu Jang (Hot Sauce recipe image
This traditional Kochu Jang is a staple in Korean cuisine, offering a complex balance of savory, spicy, and tangy flavors. Made from a base of glutinous rice porridge, meju powder (fermented soybean malt), and gochugaru (chili powder), this sauce develops its character through a slow fermentation process. The result is a thick, robust condiment that adds depth to stews, marinades, and dipping sauces. While it requires patience&# 226;€”fermenting for about a month—the effort yields a superior, homemade taste that store-bought versions cannot match. It is naturally vegan and gluten-free if using certified ingredients, making it a versatile addition to any pantry.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 2419.5
Dietary: Gluten-free, Vegetarian
Description
This traditional Kochu Jang is a staple in Korean cuisine, offering a complex balance of savory, spicy, and tangy flavors. Made from a base of glutinous rice porridge, meju powder (fermented soybean malt), and gochugaru (chili powder), this sauce develops its character through a slow fermentation process. The result is a thick, robust condiment that adds depth to stews, marinades, and dipping sauces. While it requires patience&# 226;€”fermenting for about a month—the effort yields a superior, homemade taste that store-bought versions cannot match. It is naturally vegan and gluten-free if using certified ingredients, making it a versatile addition to any pantry.
Ingredients
  • 7 1/2 cup Glutinous rice powder
  • 5 1/2 cup Chili powder
  • 5 1/2 cup Salt
  • 4 cup Yeodkireum powder
  • 2 cup dried barley sprout malt
  • 8 1/3 cup Meju powder (soy bean malt)
  • 4 gallon Water
Directions
  1. 1
    In a large bowl, combine the Yeodkireum powder (barley sprout malt) with 4 gallons of water.
  2. 2
    Mix well to dissolve the powder, then strain the liquid into a very large pot to remove solids.
  3. 3
    Add the glutinous rice powder to the liquid in the pot and mix thoroughly to prevent lumps.
  4. 4
    Place the pot over low heat (approximately 113F/45C) and stir occasionally until the rice powder is fully dissolved.
  5. 5
    Increase heat to bring the mixture to a boil, then reduce heat and simmer for 30 minutes, stirring frequently to prevent sticking.
  6. 6
    Remove the pot from heat and transfer the porridge to a large, clean bowl to cool completely.
  7. 7
    Once completely cool, stir in the Meju powder and chili powder until well blended.
  8. 8
    Cover the bowl and let the mixture sit at room temperature overnight.
  9. 9
    The next day, mix in 4 cups of the salt and transfer the mixture to a large, wide-mouthed fermentation container.
  10. 10
    Sprinkle the remaining 1 1/2 cups of salt evenly over the top of the sauce.
  11. 11
    Cover the container with a loosely woven cloth such as cheesecloth or gauze and secure with a rubber band.
  12. 12
    Place the container in a sunny spot and let it ferment for one month, stirring occasionally.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2419.5kcal
% Daily Value *
Total Fat 44.2g68%
Saturated Fat 7.0g35%
Cholesterol 0.0mg0%
Sodium 1294616.7mg53943%
Total Carbohydrate 521.1g174%
Dietary Fiber 114.0g456%
Sugars 266.4g
Protein 55.0g111%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: kochu jang, korean hot sauce, fermented chili sauce, meju powder, glutinous rice porridge, gochugaru, korean condiment, homemade sauce, vegan sauce, spicy sauce, traditional recipe, pantry staple, asian cooking, fermentation, soybean malt, chili powder, rice powder, savory sauce, kitchen basics
Read it online: https://www.chefs-mate.com/recipe/kochu-jang-hot-sauce/