2. Gochujang

4. How to make Gochujang

6. 1.Mix 8 liters (32 cups) of water and 2 pounds of barley malt powder in a large basin2.Strain the mixture and put it in a large heavy bottomed pot.3.Heat it up on the stove for about 20 minutes until it’s warm. Dip your finger in to test it: it should be warm, not hot.4.Remove it from the heat and add sweet rice flour. Mix well with a wooden spoon.5.Let it sit for 2 hours. The liquid on the surface will look a lot clearer, and it will taste a little sweet.6.Bring to a boil for about 2 hours over medium high heat, until it reduces by ¼-⅓ (about cups).7.Add the rice syrup and mix well.8.Remove from the heat and wait until it completely cools down.9.Add mejugaru and mix well. Then add hot pepper powder and mix well. Lastly add salt, and stir until there are no lumps in the paste.10.Transfer it to an earthenware pot or glass jar and cover with mesh or cheesecloth before closing the lid.11.It will take about 2-3 months to properly ferment. During that time it’s best to open the lid and let it sit in the sunlight during the daytime, and close it at night.

7. 1.Prepare these ingredients.

8. 2.Mix 1.8L of water and 2 pounds of malt powder in a large pot.

9. 3. Strain the mixture and put it in a large heavy bottomed pot.

10. 4. Boil it for about 20 minutes.

11. 5. Add other ingredients.

12. 6. Just wait.

14. Thank you