Super Simple Gochujang Recipe Using 2kg of Tomatoes Without Sugar or Malt

Traditional gochujang making methods involve a tedious process of steeping malt, which can be cumbersome. However, by utilizing tomatoes, one can easily make gochujang rich in umami without using sugar or malt. According to a video from 'Young-Ja's Kitchen', the lycopene in tomatoes not only helps with vascular health and antioxidants, but its unique natural umami also makes the flavor of the gochujang smooth and fresh.

Cooking sequence and precautions using 2kg of tomatoes

When making tomato gochujang, it is recommended to use fleshy glutinous tomatoes. In the video, the process begins by removing the stems, finely cutting 2kg of tomatoes, and boiling them in a pot or pressure cooker. Using a pressure cooker allows the tomatoes to be broken down more quickly. After boiling on high heat for about 15 minutes until the tomatoes are completely crushed, use a blender or an immersion blender to grind the particles.

The ground tomatoes must be turned back on the heat and reduced to evaporate the moisture. At this stage, using a shallow pot may cause the bottom to stick, so it is important to stir continuously to prevent burning. Reduce the mixture on high heat for about 10 minutes until the bubbles decrease to adjust the consistency. Once the tomatoes are properly reduced, they need to be transferred to a large bowl to cool down slightly.

Consistency adjustment method using salt, grain syrup, and meju powder

The order in which ingredients are mixed determines the taste and consistency. While the tomatoes are still hot, 300g of salt should be added first to dissolve it completely. After the salt has dissolved, adding 1kg of grain syrup ensures it dissolves well without clumping. Once the temperature has dropped to some extent, add 300g of meju powder and stir to prevent lumps from forming. Finally, add 500g of fine-grained chili powder for gochujang and mix to complete the dish.

If the consistency of the finished gochujang is too thick, it can be adjusted by adding a little soju or refined rice wine; conversely, if it is too thin, more chili powder can be added. If made according to the recipe in the video, it may look slightly thin immediately after completion, but if left for 2 to 3 hours, the chili powder will swell and reach the appropriate consistency. The tomato gochujang made this way can be stored directly in the refrigerator without a separate aging process and can be used for seasoned vegetables, bibimbap, or stir-fried pork.