Korean Hot Pepper Paste (Gochujang)
Ingredients: Barley malt powder (yeotgireum), water, sweet rice flour, rice syrup, fermented soybean powder (mejugaru) · 210 min cook time · 210kcal · $25.00
Ingredients
2pounds Barley malt powder (yeotgireum), 32cups water, 10cups sweet rice flour, 1bottle rice syrup, 2bags fermented soybean powder (mejugaru), 5cups hot pepper powder, 4cups kosher salt
Instructions
1. Mix 2 pounds of malt powder with 32 cups of water in a large bowl.
2. Pour the mixture into a large pot, heat to about 40°C over medium heat, and then turn off the heat.
3. Add 10 cups of sweet rice flour into the warm mixture and stir well.
4. Let it sit for about 2 hours so enzymes in the malt powder convert starch to sugar.
5. Boil the mixture until the amount reduces by about one-third to make a sweet porridge.
6. Add 1 bottle of rice syrup to make it shiny and sweet, then turn off the heat and let it cool completely.
7. Split the mixture into pots if needed, and add fermented soybean powder (mejugaru), hot pepper powder, and salt.
8. Mix everything thoroughly until smooth and thick, then transfer to earthenware pots for aging.
Source: Watch the original video