Traditional gochujang from Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments (page 146) by Kirsten K. Shockey and Christopher Shockey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute soy flour for fermented soy flour.

  • thorson on February 08, 2026

    The quality of the recipe is uncertain. The measures are given in volume so this introduces challenges with accurate measures. Also, the authors note greatly reducing salt versus their source material. I followed the ratios given in the recipe and instructions regarding covering with cheesecloth and the lid of the pot as well as removing the cover to set in the sun. I would say these are problematic elements of the recipe. If I tried again I would consider double the amount of salt (as mentioned in their notes 'if you love salt') and using a piece of parchment on the surface to prevent the mold from taking hold before friendly bacteria takes hold. Also, if you are comfortable with scraping a well established mold colony off the top of a paste, you may be fine with this.

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