Ingredients
2 cups of red kashmiri chili powder
(Korean gochugaru is preferred, but you can use any good quality kashmiri chili powder available in India)
1/2 cup of glutinous rice flour (optional)
1/2 cup of soybean powder (optional)
1/4 cup of salt
1/4 cup of sugar
1/2 cup of water
1/4 of garlic powder (or chopped )
1/4 of ginger powder (or chopped )
1/4 cup of fish sauce or soy sauce
Instructions
In a large mixing bowl, combine the red chili powder, glutinous rice flour, soybean powder, salt, and sugar.
Add the water to the mixture and stir well to combine. The mixture should be thick and pasty.
Add the fish sauce or soy sauce (if using) and mix well.
Transfer the mixture to a clean, airtight container and store it at room temperature for at least a week. During this time, the mixture will ferment and develop its characteristic flavor and aroma.
After a week, taste the gochujang and adjust the seasoning if needed. You can also blend it for a smoother consistency.
Store the gochujang in the refrigerator for up to 6 months.
Note: Traditional gochujang requires a specific type of rice flour called sweet rice flour or glutinous rice flour. In India, you may find it as "Idiyappam Flour" or "Puttu Flour". Soybean powder is also not readily available, but you can substitute it with roasted gram powder or chickpea flour. Fish sauce is a traditional ingredient in gochujang, but you can substitute it with soy sauce or skip it altogether to make a vegetarian version.