Gochujang(Chili Pepper Paste)

This is how my mother used to make her gochujang! It’s the traditional way. Making gochujang from scratch is easier than you might think. Hope you try it.“

Place the barley malt in a large bowl. Stir in 10 cups of warm water, and let it sit for an hour or two, up to overnight.1

Rub the malt between palms and squeeze out milky liquid. Strain the malt liquid through a fine sieve into another bowl. Squeeze the malt husks with your hands through the sieve to

Rub the malt between palms and squeeze out milky liquid. Strain the malt liquid through a fine sieve into another bowl. Squeeze the malt husks with your hands through the sieve to

Add the sweet rice powder to the malt water and stir well. Turn the heat on to warm it up. Warm but not too hot to touch. Turn the heat off, and let it sit for two hours. The enzym

Turn the heat on to medium and boil the liquid down to a half, stirring once in a while. Measure the depth of the liquid with a wooden spoon or spatula, so you can easily tell when

While the liquid is still warm, pour the malt liquid into a large bowl, and add the salt. If you're not using Korean sea salt, hold some back and add as necessary after mixing dry

Using a whisk, stir in the fermented soybean powder and mix well until you see no lumps.7

Stir-in the gochugaru and mix very well until there are no big lumps. Continue to stir. Let it sit for a few hours until the dry ingredients fully absorb the liquid, and salt is co

Transfer to a jar(s) or an earthenware -- onggi hangari, if you have one. Lightly sprinkle with coarse sea salt. Cover with a fine mesh fabric or cheesecloth and secure with a rubb

Place the lid on. Keep it outdoors in cool temperatures or at room temperature, if cooler. On sunny days, remove the lid and allow some exposure to sunlight. For this small batch,

How to sterilize onggi – Clean with warm water, and place it upside down to remove excess water. Then, place it upside down on the stove. Turn the heat to medium to heat it up, a

Enjoy!

About Hyosun

Korean Temple Food and Hobak Mandu → Tap for more recipes...Hobak Bokkeum (Stir-fried Zucchini) →