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Yesterday pondered making a Gochutgaru hot sauce from the fresh peppers. It sounded very interesting to me so I wanted to give it a try. I don't have fresh Gochutgaru peppers so I started with prepared Gochujang chili paste. The process was extremely simple. I started by grinding the paste finer in a mortal and pestle to take the texture from a bit rough to quite fine. Next I added what seemed to be an appropriate amount of White vinegar for flavor and consistency. And that was it. Hot sauce was done.

The Gochujang paste is already the flavor I was wanting but adding the vinegar made it tangier and more liquid so it could easily pour or dip. I made some Korean popcorn chicken and spicy noodles to go with my sauce. I had only a little sauce to use since I was very low on prepared Gochujang paste so I didn't get enough to really enjoy my k-pop chicken fully. The sauce was great while it lasted so I will be doing this again when I visit the asian market to stock up on paste and peppers.

If I can get some fresh Gochutgaru peppers, I will try doing this from scratch. That should bring some nice heat but I may ask a friend to bring his capsaicin extract over and add a drop or two to really kick it up. I'll post the results if I can get hold of the fresh chilis.

Yesterday @Froggy pondered making a Gochutgaru hot sauce from the fresh peppers. It sounded very interesting to me so I wanted to give it a try. I don't have fresh Gochutgaru peppers so I started with prepared Gochujang chili paste. The process was extremely simple. I started by grinding the paste finer in a mortal and pestle to take the texture from a bit rough to quite fine. Next I added what seemed to be an appropriate amount of White vinegar for flavor and consistency. And that was it. Hot sauce was done. The Gochujang paste is already the flavor I was wanting but adding the vinegar made it tangier and more liquid so it could easily pour or dip. I made some Korean popcorn chicken and spicy noodles to go with my sauce. I had only a little sauce to use since I was very low on prepared Gochujang paste so I didn't get enough to really enjoy my k-pop chicken fully. The sauce was great while it lasted so I will be doing this again when I visit the asian market to stock up on paste and peppers. If I can get some fresh Gochutgaru peppers, I will try doing this from scratch. That should bring some nice heat but I may ask a friend to bring his capsaicin extract over and add a drop or two to really kick it up. I'll post the results if I can get hold of the fresh chilis.

(post is archived)

[–] • 2 pts

I have not tried making a 'hot sauce' from either gochjang or gochjaru peppers. That said, we do make our own fermented gochujang and use it regularly for making buldak.

I will also used the gochujang to make a compound butter (with additional honey) for steaks - works best in cast iron (tried on the grill but it doesn't get a chance to crystallize as well).

[–] • 2 pts

lol I see you've noticed the new Poal album upload. I'll add image descriptions later.

[–] • 2 pts

lol I see you've noticed the new Poal album upload. I'll add image descriptions later.

Yeah that was perfect timing. I was thinking I would have to get more creative with adding multiple images to my post since is still a faggot. The album feature worked great so this worked out perfectly. Thanks for the awesome new feature!

[–] • 2 pts

That is really cool. I'll bring this up to my wife next time she wants to try to make something Korean style. I'm really interesting to see how the pepper extract will turn out, I don't have access to those.

How would you rate the sauce as a non-korean food additive? Would it be good on eggs, biscuits and gravy, veggies, etc? Could it be used in the same capacity as some other hot sauces?

[–] • 1 pt

How would you rate the sauce as a non-korean food additive? Would it be good on eggs, biscuits and gravy, veggies, etc? Could it be used in the same capacity as some other hot sauces?

The brand of Gochujang I used is not terribly spicy and adding the vinegar made it like a mild Tabasco sauce. It had a good flavor that would compliment many dishes that are not Korean in nature. I would definitely add it to most anything savory since it was quite neutral overall. I will have to make a bigger batch because I only had around 1.5 ounces yield. I had less Gochujang paste than I initially thought so I had to eat the rest of my chicken with sweet chili sauce instead. My wife thought it was too spicy, but plain mayo seems to get that same response from her as well. :)

[–] • 1 pt

I see why you were thinking about getting some drops of pepper extract in there then. That makes perfect sense.

[–] • 1 pt

I see why you were thinking about getting some drops of pepper extract in there then. That makes perfect sense.

I'll have to buy some capsaicin extract and experiment with the proportions. My friend's extract comes in at around 15 million Scoville and that level of heat takes away the enjoyment of the flavor. I'd probably shoot for around 1 million Scoville just to keep it versatile but still packing a punch. I might also try blending in some Habanero and jalapeno with the Gochujang to see where that goes. This could turn into a fun hobby.

[–] • 1 pt

It's nice to see gochujang get some attention. It's up there for spicyness, but a unique taste.

[–] • 1 pt

It's nice to see gochujang get some attention. It's up there for spicyness, but a unique taste.

This brand of Gochujang paste is rather mild. I will definitely have to add some more heat to it on the next batch as the vinegar mellowed it out even more. It had good flavor though and I will have to experiment with other Gochutgaru pepper options in the future.

[–] • 1 pt

Our of curiosity, what ratios did you use? Wife just got a fresh bag of flakes and I want to try

[–] • 0 pt

Our of curiosity, what ratios did you use? Wife just got a fresh bag of flakes and I want to try

I didn't accurately measure, but I'd say it was approximately 6:1 Gochujang paste to vinegar. It had the same consistency as Tabasco sauce when mixed up. The milling in the mortar was just to make the consistency smoother but probably not necessary.