Gochujang (Korean Chilli Paste) Recipe

Ingredients

Mix 8 litres of water and 1 Kg of barley malt powder in a large container
Strain the mixture and heat it up on the stove for approximately 20 minutes in a large heavy-bottomed pot
Once it is warm (not hot), remove the pot from the heat and incorporate the sweet rice flour, mixing evenly with a wooden spoon.
Let the mixture sit for the next 2 hours. The liquid on the surface should look clear and it slightly sweet to the taste
Bring to a boil for about 2 hours over medium high heat. Stir the mixture occasionally with a wooden spoon (so it doesn’t burn) until it reduces by ¼-⅓ of the original volume
Add the rice syrup, mix and remove from the heat until it completely cools down.
Add the fermented soybean and hot pepper powders and mix well. Lastly add the kosher salt, and stir until achieving a homogeneous paste
Transfer the mix to an earthenware pot or glass jar and cover with mesh or cheesecloth before closing the lid.
The fermentation process can take from 2 to 3 months. During this period it is recommended to open the lid and let it sit in the sunlight during the daytime, and keep the container closed during night-time.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.