And here I was trying to find a suitable way to make a quickish red paste for my lunch only to figure out I need to wait it to mature for 5 years in pottery. ^.o
I absolutely love this video, from the location it was filmed (sitting down on a blanket outside with pots of kimchi) to the people (the kimchi master and the other woman who explained & translated). She seemed to enjoy being involved, which is nice to see.
Korean food from what I noticed is heavily based on prep and fermentation. Its no wonder they are so healthy! But also I have alot of respect for Korean food culture and its history.. something about preparing things in seasons and the time and patience it takes to enjoy these delicacies is very beautiful.
The first time I tried this Korean chili paste, I expected it to taste like a real chili. Hot and burn since their color is bright red. But it actually more like sour and sweet. Most of their cuisines have this sour and sweet taste. Kimchi taste really good tho.
salty min 07 same here. She looks kinda cute in that hanbok. I love the fact that she is staying all traditional n it still looks so good n nothing like a costume
Yup should've been better if she showed the difference between a just made paste, a 6 months old paste(minimum edible time) and a 5 year old one (max taste)
Very interesting & educational. I didn't realise it is Vegan🙌. Lovely to see the traditional way it's made & done outside with pots of Kimchi & birds singing in the background😃
Cooking and preparing food is an art, indeed. To be savored each step of the way... Not derived from a fast food drive through and eaten while multitasking... :P
Korean food can be very vegan friendly. Although the popularity of Korean BBQ would lead you to think otherwise. Growing up, I ate many vegan meals without realizing it.
I absolutely love the taste of Korean red pepper flakes...i have a big bag in my home now that i use alot. My 12 year old daughter lives the taste too. Fascinating to watch this. Thankyou.
I was in Seoul for a couple of months and watched the family we were renting from make Kimchi in the courtyard of their house and let it ferment it was incredible love this video
Koreans do have the best skin and the best skin care products in the world, hands down; is not the French nor USA. Korea takes skin care solutions very SERIOUSLY. 😊
@HKim0072, it is. It opens the pores and releases toxins - it is part of the culture skin care régimen. You can try at home a steam bath or hot towel. Works either way just consistency is key.
How amazing! I wish there was a follow-up video now that 6 years have passed. It would be nice to know how the clay pots are stored in the winter, the climate that is ideal for this kind of fermentation, proper storage during fermentation, and what to watch for both good and bad to ensure the safety of the paste.
I Love this Korean recipe, specially because it looks so Original. I Love Korean food, I also Love Korean Culture, and of course I love Korean people. Thank you so much for sharing such a nice recipe. I’m a new subscriber Yay!!!👏👏👏🙏🙏
@Linden Johnson ??? Yes, I do. It is obvious that these people are from South Korea. I have never seen before a youtube channel from North Korea. 🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️
This is so intricate! Well, if there is any influence that I really love about Koreans that they brought here in the Philippines is food! I’m a spicy food lover. I would eat more Korean foods than Japanese foods. I love Gochujang to the point that I bought one and using it with almost any fried foods to give my lame fried dry food a boost!
This is the most beautiful video on how to make Gochujang. Filmed in a traditional, artistic, and Zen environment. The fact that it’s made without the addition of any sugary syrup is a million dollar discovery for me. My family avoids sugar due to it’s detrimental effects on health, and this recipe allows us to enjoy the millennium Korean traditional Foods that we love so much here in the USA. I don’t mind if I have to wait six months or year to enjoy this pepper paste. Real food is slow and takes time. Thank you so very much. I wish the amounts and ratios would have been given to us, but I will be having to do some guessing. Can’t wait for this fun and healthy and delicious project. Thanks 😊 a million for the beautiful work.
Jetta Driver I agree! I was eating sriracha for years, before it became popular in the u.s. put that stuff on everything! Just tried gochujang about a year ago, and I'm a total convert!
I'll disagree. Sriracha is more like a condiment. Kochujang is more a cooking ingredient. I'm Korean and prefer tabasco as an add on. Never kochujang. I like dipping cucumbers / carrots in bibimbahp sauce which is mostly kochujang.
Whats profound systems of culinary delights! The world needs to learn and share more nuances on food to eat better and live better, naturally and disease free!
That still took too long😂, but maybe if i make a small portion is will take not as long, since fermentation will take longer with larger portion. Thank u for the advice 💜
Hey its ok if u speak Korean and have subtitles too if u find it hard to say few words I know speaking another language is not easy. But u speak very clearly and that's amazing. Also she is typical grandama type she could have made a small portion but no she made for entire family. Lol keep it up. Love the setting and vessels used in it.
snaill ._. i saw a western vs eastern cooking meathod video and i saw the knuckle measurement and i started doing that with rice and i havent messed up on my rice/water ratio since haha, very good method. and I see jimin haha
Thank you! I have only recently discovered gochujang, but I love it for it's nuances of flavor. I've recently used it chili, in a peanut salsa and as part of a marinade for pork. Looking forward to making my own. Again, thanks!
I would like to encourage everyone to enable "C" auto-transcription captioning for this video. It was the funniest thing I've seen all day. "Taste to me that I'm a total a**hole all the money the mat I wish I had an affair". "the cooking too much ammonia without in the battle could a gay and genius one CW engine marketing" +1 for naive machine learning applications.
5 years!!? Now I regret throwing away a refrigerated tub of it after its expiration date. 😭😂 This video makes me wanna make it from scratch like kimchi.
The UA-camr Maangchi has a gochujang recipe without soy sauce. Maybe you can make fermented chickpea or mung bean flour by yourself as alternative. I am trying to find a glutenfree alternative for the malt extract. I have found an article how to make buckwheat malt. I know its more work to make alternatives but in the end you don't have to resign
the presenter is talking too much, Let the Korean chef speak then do the translation and most of the things the translater said was false, She just blabbered things at will....
In an enclosed area of a pot, the upper layer is the only place and the first place to be in contact with air and bacteria. Hence, the first place that would be spoil. So adding salt there prevent the spoilage. Not properly done, you get some mold on the upper layer.
They are both so beautiful and it's great to see how connected they are to their culture. Korean culture has always intrigued me- makes me want to travel there even more now lol.
Buying in a supermarket gives me a chance to use it. It's not part of my culture but I love to learn about different culinary cultures and benefit from using them
Yo la hice en mi casa, salió muy rica: versión pequeña: 300 gramos de chile seco molido, 2 cucharadas de arroz 🍚 del día anterior, 1 cucharada azúcar morena, (3 camarón 🍤 secos para que fermenten), 1 tz agua hervida y fría, 1 cucharada de sal, 3 cucharadas de mitón, poner en un frasco al sol por 4 hrs y luego refrigera 1 semana y listo
And here I was trying to find a suitable way to make a quickish red paste for my lunch only to figure out I need to wait it to mature for 5 years in pottery. ^.o
Naket Jam 4 years left!!
In my channel i have the recipe for an easy gochujang
Hua ha ha ha ha am dying🤣
3 years left
@@NetaBatata I have an easier recipe for 고추장 ... "Buy it at the 슈퍼마켓, or order it on 아마존" ... (99 out of 100 외국인 can't tell the difference!)
I absolutely love this video, from the location it was filmed (sitting down on a blanket outside with pots of kimchi) to the people (the kimchi master and the other woman who explained & translated). She seemed to enjoy being involved, which is nice to see.
I couldn't agree more
Chelsea Tafoya true.
Btw can we wait for a second and embrace how beautiful korean women are?!
Saba De yes they are stunning
Those are pots of Duenjang and Gochujang. Kimchi pots should be 3/4 buried in the ground.
Korean food from what I noticed is heavily based on prep and fermentation. Its no wonder they are so healthy! But also I have alot of respect for Korean food culture and its history.. something about preparing things in seasons and the time and patience it takes to enjoy these delicacies is very beautiful.
i'm just trying to figure out how the fuck she did that without getting a single red stain on her all white hanbok
Ben Kim, if you watch carefully, there are some splatters to her dress. Although, I'm also amazed by how clean she worked.
she's pro
She did stain it
I think that's an apron, I think her hanbok is the grey underneath
Ben Kim she did stain it
The first time I tried this Korean chili paste, I expected it to taste like a real chili. Hot and burn since their color is bright red. But it actually more like sour and sweet. Most of their cuisines have this sour and sweet taste. Kimchi taste really good tho.
Cause most of their food made with kimchi or gochujang which is both fermented food plus chili.
If it was sour, It could be cho-gochujang. It is mixture of vinegar and gochujang.
@@TheLeolee89most Korean food isn't made with kimchi or gochujang lol
her hanbok is so original I love this video
salty min 07 same here. She looks kinda cute in that hanbok. I love the fact that she is staying all traditional n it still looks so good n nothing like a costume
I wish it was filmed 5 years ago so that she would show in the end how it looks like :)
well look at the pots behind her, she probably has quite a few which are 5+ years old
Yup should've been better if she showed the difference between a just made paste, a 6 months old paste(minimum edible time) and a 5 year old one (max taste)
We have three years to go. What do Koreans do during this time?
Huh ha I agree
@@rupazaman9575 Indonesian
Very interesting & educational. I didn't realise it is Vegan🙌. Lovely to see the traditional way it's made & done outside with pots of Kimchi & birds singing in the background😃
Cooking and preparing food is an art, indeed. To be savored each step of the way... Not derived from a fast food drive through and eaten while multitasking... :P
Dee Smith
It usually has a little fish sauce.
Korean food can be very vegan friendly. Although the popularity of Korean BBQ would lead you to think otherwise. Growing up, I ate many vegan meals without realizing it.
@@Chemeleon15 gochujang doesn't have fish sauce in it.
@@Chemeleon15 kimchi often has fish sauce, but gochujang doesn't iirc
I love my Korean fried chicken with lots of this hot pepper paste.
What artistry. Beautiful and skilled cooking in a zen location. Nothing beats it.
I absolutely love the taste of Korean red pepper flakes...i have a big bag in my home now that i use alot. My 12 year old daughter lives the taste too. Fascinating to watch this. Thankyou.
Who ever did these Captions almost sent me to the hospital. LMAO @4:12 "Coochie John"??????
And coochie tongue 😂😂😂
Lmao
lmfao thank you
I was in Seoul for a couple of months and watched the family we were renting from make Kimchi in the courtyard of their house and let it ferment it was incredible love this video
the cook's skin is SO NICE
Gochujang masks
@@kaylamcafee5070 lol 🤣🤣
I think its the sauna culture. Koreans usually go weekly. That has to be beneficial.
Koreans do have the best skin and the best skin care products in the world, hands down; is not the French nor USA. Korea takes skin care solutions very SERIOUSLY. 😊
@HKim0072, it is. It opens the pores and releases toxins - it is part of the culture skin care régimen. You can try at home a steam bath or hot towel. Works either way just consistency is key.
She said that the longer it ages it will become medicinal.
Right? That's what I thought I heard too.
@@1997VG uP
@Acender the cure for cancer
@Acender it should cure something ,hot but still flavorful
I'M READING THE CAPTIONS AND IM CRYING 😭😭😭 DED
At 2:33 the captions translated to: mony the mat I wish I had an affair. Maybe they can put real captions in. Hehehe.
I love a gay and genius battle lol
How amazing! I wish there was a follow-up video now that 6 years have passed. It would be nice to know how the clay pots are stored in the winter, the climate that is ideal for this kind of fermentation, proper storage during fermentation, and what to watch for both good and bad to ensure the safety of the paste.
It's stored Underground,
watch with cc on looooooooooool 2:27
shinichi kudo lol hahahahahah it's automated tho
🤣🤣🤣
I ALSO NOTICED HAHAHA
Lmao. I feel bad for laughing.
4:11 it said mf cootchie tongue
Omg!!! Look at ALL THOSE onggi fermentation pots! I’m in love...
You kidding me six months?😂 But I need it now
You can go to Korean grocery store and grab it! :)
Sometimes you can find it in a large grocery store!!
Make some and check how it turn out compare it to the store bought one
@@arag9853 I find it in Amazon..is it worth buying..😅
Dont try storebought. Its kinda disgustinf
I Love this Korean recipe, specially because it looks so Original. I Love Korean food, I also Love Korean Culture, and of course I love Korean people. Thank you so much for sharing such a nice recipe. I’m a new subscriber Yay!!!👏👏👏🙏🙏
@Linden Johnson ??? Yes, I do. It is obvious that these people are from South Korea. I have never seen before a youtube channel from North Korea. 🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️
The more I learn about Korean culture and food, the more intrigued and amazed I am.
Wowwww, this is really interesting. Never knew that sticky rice is one of the ingredients.
Beautiful video...most of the plcz have a unique preserved and aged food...and this sauce is amazing
Nothing can be more legit than having a bunch of fermentation pots in the background
5yrs?????. Who knows whether we'll be alive or not after five years 😳
I bought the gochujang sauce at IOI city mall malaysia....im sure big malls have this sauce. I modified it with lots of ingredients and it taste good😚
This is so intricate! Well, if there is any influence that I really love about Koreans that they brought here in the Philippines is food! I’m a spicy food lover. I would eat more Korean foods than Japanese foods. I love Gochujang to the point that I bought one and using it with almost any fried foods to give my lame fried dry food a boost!
I am a fan of spicy foods too.. you can try bangladeshi cuisine. .. its damn spicy
This is the most beautiful video on how to make Gochujang. Filmed in a traditional, artistic, and Zen environment. The fact that it’s made without the addition of any sugary syrup is a million dollar discovery for me. My family avoids sugar due to it’s detrimental effects on health, and this recipe allows us to enjoy the millennium Korean traditional Foods that we love so much here in the USA. I don’t mind if I have to wait six months or year to enjoy this pepper paste. Real food is slow and takes time. Thank you so very much. I wish the amounts and ratios would have been given to us, but I will be having to do some guessing. Can’t wait for this fun and healthy and delicious project. Thanks 😊 a million for the beautiful work.
I absolutely love this stuff! Gochujang is my favorite. I've made kimchi a few times too and I love it.
Nice!!
Witness here and now, before God and all, I predict that gochujang will be the next wildly popular hot sauce after sriracha runs it's course!
Jetta Driver I agree! I was eating sriracha for years, before it became popular in the u.s. put that stuff on everything! Just tried gochujang about a year ago, and I'm a total convert!
It's a hot paste, which is almost the same, just less runny.
You sound a bit obtuse mate.
I'll disagree. Sriracha is more like a condiment. Kochujang is more a cooking ingredient.
I'm Korean and prefer tabasco as an add on. Never kochujang. I like dipping cucumbers / carrots in bibimbahp sauce which is mostly kochujang.
Beside siracha and tabasco, kecap manis and sambal is a must
I read Gochujang like Gucci gang...lol
**not a lil pump fan
😂😂😂😂
Lol 🤣🤣🤣
No one:
Subtitles: “I’m a total asshole” 😵
Please turn on the autogenerated English captions and rewatch this!!
You're welcome.
Thanks alot..👍👍👍🙏
I clicked "like" thinking you were just being sweet and lovely and now I'm watching and reading "the gay and genius battle" is real, girl. DYING!
They have great skin
Im sure if I make this and be able to age it for five years cause I'll probably forget about it faster than I can remember
I just loves anything about kimchi and related to it❤️😍
not pounds or cups, just big ass bowls, lol
Feauv
hahaha
Whats profound systems of culinary delights! The world needs to learn and share more nuances on food to eat better and live better, naturally and disease free!
So simple i wanna make it...
this is the best probiatic ever
Kimchi is the same since one of the ingredients is fermented shrimp. Ferment on top of ferment.
spinning debbie I guess Sake is poisonous?
Wow I never knew it's done like that
I used to think what's inside that big cylinder objects when I watch a Korean drama jewel in the palace in childhood . Now I got the answer.
Those pots are like olden days pickle jars in India. 🧡
Me, watching this in hope to make a homemade one since this is not available in my country
Host: u need to wait 5 years to marinate
Me: Noooooo 😭
fermented for 6 months is already edible but 5yrs is the best age for the flavor to be potent 😁✌️
That still took too long😂, but maybe if i make a small portion is will take not as long, since fermentation will take longer with larger portion. Thank u for the advice 💜
Wow now i want to have that paste😍it looks yum 😋
5 years!!!!! I wanna taste it now
That was great.
Interesting, thank you!
Wow enjoy ❤
Watching this 5 years later I wish there was an update on the gochujang they made haha
Thank you.. Very informative. I did not know how it was made and that it had to be aged in a clay pot for a bit of time.
Thanks for the video i like the pottery
Hey its ok if u speak Korean and have subtitles too if u find it hard to say few words I know speaking another language is not easy. But u speak very clearly and that's amazing. Also she is typical grandama type she could have made a small portion but no she made for entire family. Lol keep it up. Love the setting and vessels used in it.
Wow it awesome 👍 thanks yummy 2
Would someone please write the full prescription for this video??
I love it
And I'm just too into korean culture wow!
Great work!!
Yes the original from korean channel
Hi.. i surf the page. But there is no measurement for the recipes?
Lol measurements?? Do you really need those?
Awwesome TEE n PRINT That's how us Asians cook, we don't do specific measurements, we eyeball it, or even use our finger knuckles
Awwesome TEE n PRINT it's all in your preference. The recipe only dictates the ingredients used not how much of each in most Asian cooking.
snaill ._. i saw a western vs eastern cooking meathod video and i saw the knuckle measurement and i started doing that with rice and i havent messed up on my rice/water ratio since haha, very good method.
and I see jimin haha
+kaity h. Armys everywhere
Thank you! I have only recently discovered gochujang, but I love it for it's nuances of flavor. I've recently used it chili, in a peanut salsa and as part of a marinade for pork. Looking forward to making my own. Again, thanks!
Finally it's 5 years now... Let's test the gochujang
Outro song was cool
Gochujang it's the most important ingredient in my kitchen
may i know, the broth from what source? pork?
So sauce is made for half of Korea for winters
Learn a lot from maanagchi also love those potteries
Lived in Korea for over a year now and I love gochujang. 100x better than ketchup!
She is wearing a white hanbok while making red gochujang... she must be a Master Chef haha xD
love spicy food so korean cuisine is one of my faves.
love the location... wow! dreaming it was my own backyard😊
thanks for this vid.
You can try Bangladeshi cuisine too... its really spicy.
@@ilovegidle3261
I love both Pakistani and Bangladeshi food as well. I prefer curries that do not have too much coco cream.
Thanks for showing the recipe 🧡🙏🏽the liquid mixture is it vegetable base or any meat base Thanks😊
hi if don't have fermented dry soybean powder,can I just use dry soybean powder?thank
Sulis channel the taste will be different..trust me
Hi nak tanya malt water tu apa ye ?
@@Iman-cl4ox rasanya air malta penah minum tak ataupun air barli kot. 😁
Nobody I know makes food recipes 5 years ahead of time but, they should. I want make sure that I am going to live to eat the food I make. Lol
@@Iman-cl4ox Malt tu biasanya barli yang dah bercambah. Biasanya digunakan untuk buat bir. Malt + "Hop" + Penapaian = Bir
I want kimchi so bad now. 😍😥
Doesn't anybody wana know what's in the big ass bowls behind them
Nevermind I watched the whole video
Stupendous Jia lol😂😂😂
Those are fermented foods! Unlike what we do nowadays that we buy in store,they just open the lid and pick their ingredients to use..amazing isn't!!
It's kimchi in those pots...fermented vegetables using chili which is they making of in this video
Its taste is sweet not really 'hot'
I would like to encourage everyone to enable "C" auto-transcription captioning for this video. It was the funniest thing I've seen all day. "Taste to me that I'm a total a**hole all the money the mat I wish I had an affair". "the cooking too much ammonia without in the battle could a gay and genius one CW engine marketing"
+1 for naive machine learning applications.
Stephen Hutchinson totally worth it 😂
As long as they make good "coochie tongue"
5 years!!? Now I regret throwing away a refrigerated tub of it after its expiration date. 😭😂 This video makes me wanna make it from scratch like kimchi.
How gorgeous! ❤️
I knew knew gochujang had sticky rice in it! :O
I wish I could have my soy allergy cured... Korean food sounds so good!
The UA-camr Maangchi has a gochujang recipe without soy sauce. Maybe you can make fermented chickpea or mung bean flour by yourself as alternative. I am trying to find a glutenfree alternative for the malt extract. I have found an article how to make buckwheat malt. I know its more work to make alternatives but in the end you don't have
to resign
Soy contain lots of glyphosate ...but not the korean
You so white 🥺🥺
I love this video, hmm chili 😍😍
parece muito saboroso e ardido tambem! 카카카
Eu queria ter essa pimenta em minha horta! E aprender a fazer-lo. 🔝😍
Is the recipe or ratio of ingredients available? I checked the website but didn’t find gochujang.
the presenter is talking too much, Let the Korean chef speak then do the translation and most of the things the translater said was false, She just blabbered things at will....
Hi Maangchi im your follower here in your channel i like all your video specialy kimchi Can you give what all the ingridients for making kimchi?
Wow, 5 years is the best tasting gochugang. That’s a lot of time fermenting. Respect...
Thank you mam 💐👌 😘
Whhaha why did the subtitles at 4.08 say ‘’ and pork BBQ is usually flavoured with coochie tongue’’ lmaoo
I'm a simple man I hear kimchi I click
It's 2020 now, need to wait another 1 year to eat this gochujang 😅
That is a brave woman, making a sauce that colour while wearing white
And behind her are all the enemies that the master chef made over the years.
i think u should add the subtitle, thats better than using translator
what is the reason that sea salt had to be added at the very moment??????
Probably as a preservative.
In an enclosed area of a pot, the upper layer is the only place and the first place to be in contact with air and bacteria. Hence, the first place that would be spoil. So adding salt there prevent the spoilage. Not properly done, you get some mold on the upper layer.
Hi, can you pls. Send the exact measurements for this recipe? Is that possible?
They are both so beautiful and it's great to see how connected they are to their culture. Korean culture has always intrigued me- makes me want to travel there even more now lol.
I need to learn and make this, I go through so much, seems to be in most of my food lol.
Mna sub indo'y c gjls jd'y kn tu mh jd kya msk sndri gtu g ngrti bhsa'y cuy gmna c
Buying in a supermarket gives me a chance to use it. It's not part of my culture but I love to learn about different culinary cultures and benefit from using them
Yo la hice en mi casa, salió muy rica: versión pequeña: 300 gramos de chile seco molido, 2 cucharadas de arroz 🍚 del día anterior, 1 cucharada azúcar morena, (3 camarón 🍤 secos para que fermenten), 1 tz agua hervida y fría, 1 cucharada de sal, 3 cucharadas de mitón, poner en un frasco al sol por 4 hrs y luego refrigera 1 semana y listo