How to make gochujang – Korean red chili paste | 고추장 담그기 скачать в хорошем качестве

How to make gochujang – Korean red chili paste | 고추장 담그기

Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochugaru (red chili powder), glutinous rice, mejugaru (fermented soybean powder), yeotgireum (barley malt powder), and salt. Traditionally, gochujang was made during the late fall or early winter months in Korea – almost at the same time when they made the winter kimchi. Before the global warming, the winter was cold, sometimes brutally cold. So the cold winter weather acted like the refrigerator that we have now. People in the old days were able to make and ferment their gochujang with the help of nature: the sunshine, the wind, and the clean air. But it wasn’t all that romantic. They sometimes had to deal with unexpected weather conditions and the gochujang would spoil or even overflow out of the earthenware pot. Even though we cannot achieve the same mysteriously delicious flavor today, we have it a lot easier with the refrigeration technology. And you get to control the ingredients by making your own gochujang from scratch without any additives. Do you have the DIY DNA? Then, let’s get going! 🌶️ Ingredients: makes 3 – 4 cups (US cup) 3.5 oz sprouted barley malt 3 cups filtered water 2 oz glutinous rice powder 2 oz fine sea salt 4 oz mejugaru (fermented soybean powder) 6 oz rice syrup 4 oz gochugaru (Korean chili pepper powder) 2 – 4 tbsp soup soy sauce (traditional Korean soy sauce) 2 tbsp cheong-ju 🌶️ Ingredients: makes 3 – 4 cups (metric) 100g sprouted barley malt 709ml filtered water 57g glutinous rice powder 57g fine sea salt 113g mejugaru (fermented soybean powder) 170g rice syrup 113g gochugaru (Korean chili pepper powder) 2 – 4 tbsp soup soy sauce (traditional Korean soy sauce) 2 tbsp cheong-ju 🔎 Chapters: 00:00 Intro 00:06 Ingredients 03:18 Soaking sprouted barley malt 04:35 Cooking malt extract 05:35 Grinding chili powder 05:48 Sterilize the jar 06:07 Finish cooking malt extract 07:20 Next day: finish making gochujang 08:20 Packing 10:13 One week later 11:16 Two weeks later 11:47 Three weeks later 12:16 End of fermentation #gochujang #koreanfood #spicyfoods DISCLAIMER: The content used in this video is intended for educational and informational purposes only. All rights to the images, clips, and other materials used belong to this channel’s creator. I do not claim ownership over any third-party content used. ©️2025 Tasty K-hour. All rights reserved.