Korean Spice Paste

Gochugaru Girl, like the rest of her family, likes the addition of chilli in her food.


Over the years I have tried all sorts of chilli pastes and I now have a Korean one.

This will be an ingredient in future dishes that I make, for example in Spicy Tofu Stew.

One recipe I found for the spice paste calls for soju but I didn’t want to break into Junior Two’s precious stash, which she brought back from Korea. I did consider using a bit of Mr Gochugaru’s single malt whiskey by way of a substitute but I figured in the end that with so much chilli in the paste, the addition of any sort of alcohol will be pointless.

This makes about 12 tablespoons (180 ml) and can be stored in the fridge for around a week.




For the Spice Paste:

4 large cloves garlic

3 tablespoons gochujang (red pepper paste)

3 tablespoons gochugaru (red pepper powder)

3 tablespoons soya sauce

3 tablespoons fish sauce

3 tablespoons soju (optional)


How to Make:

Crush the garlic and place in a bowl.

Add in all the other ingredients and give the paste one or two stirs.

Store in an airtight container in the fridge and use as needed.