Korean Hot Pepper Paste (Gochujang)
Traditional Korean gochujang made with barley malt, sweet rice flour, and hot pepper powder.
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Maangchi- •2 pounds Barley malt powder
- •32 cups Water
- •10 cups Sweet rice flour
- •1 bottle Rice syrup
- •Fermented soybean powderMejugaru
- •Hot pepper powder
- •4 cups Kosher salt
- 1
Mix 2 pounds of barley malt powder with 32 cups of water.
20 min
- 2
Heat the mixture over medium heat for 15-20 minutes.
20 min
- 3
Turn off the heat and add 10 cups of sweet rice flour. Let it sit for about 2 hours.
2h 0m
- 4
Boil the mixture until it reduces by about one third, approximately 2 hours.
2h 0m
- 5
Add 1 bottle of rice syrup and let the mixture cool thoroughly.
1h 0m
- 6
Add fermented soybean powder, hot pepper powder, and 4 cups of kosher salt to the cooled mixture.
30 min
- 7
Transfer the mixture to an earthenware jar and let it sit in sunlight, covered with mesh.
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Takes about 2 minutes — no account needed
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