How to make Gochujang at home

By Kimchimari

Ingredients

Instructions

1. The night before, soak the 750 g milled malt barley in 5 liters of cold water for at least 5 hours.
2. The night before, soak the whole 1 kg sweet rice in water for at least 3 to 4 hours.
3. In the morning, drain the sweet rice in a colander and remove all excess water.
4. Grind the sweet rice in a blender or chopper until as fine as possible. Set aside.
5. Strain the malt barley liquid through a fine sieve or medium cheesecloth, keeping only the liquid and fine white sediment. Discard the solids.
6. Add the sweet rice powder to the strained liquid.
7. Place the mixture in an oven at about 60°C (140°F) for 5 hours.
8. Take the mixture out of the oven and cook it on the stovetop, starting at medium-high and then medium heat, until the liquid has reduced by about 20%. Let it cool.
9. Once cooled, add 1.5 kg fine red chili powder, 500 g fermented soybean powder and 750 g sea salt with bittern removed.
10. Add 1 kg rice syrup, adjusting the amount to taste.
11. Mix everything well.
12. Transfer the gochujang into a clean, sanitized clay pot (hangari).
13. Sprinkle a handful of sea salt on top.
14. Leave it in full sun for 6 months.

Summarized from Kimchimari's video. Watch it for the details.

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