[Korean Mum's Authentic Recipe] Gochujang (고추장): Traditional Korean Chilli Paste Recipe

Korean Mum's Recipe - Gochujang (고추장), Traditional Korean Chilli Paste
A real Korean mum shows how to make gochujang (고추장), Korean chilli paste, one of the most common Korean spices used in Korean cuisine. This is my mother-in-law's authentic way of making gochujang (고추장), with 40 years of experience.
Ingredients
1. Korean chilli powder (finely ground)
2. Barley malt
3. Fermented soybean powder
4. Rice malt syrup
5. Sea salt
6. Korean plum syrup
Music used
Song : 샛별 - Cherry Blossom / • Video

[@fengtony710]

Amazing!!!

[@normawingo5116]

Yum, wonderful video.

[@百姓美食-k1i]

Authentic!

[@HealthyWorldCuisine]

Great video. We use a lot of Gochujang and it was so nice to see how it is made from scratch. Love your channel.

[@gracelee6897]

I can’t this..never!!! Korea mom is great!!

[@logiclock9483]

mind blown

[@may1be1]

I just wish I had one single jar from those!! I'd be happy for a very long time! :D

[@moyyoung111]

May you please list the ratio in grams for the recipe? I have been wanting to make authentic gochujang and even bought onggi pots for this.

[@moonlightangelxo]

please make a video on how to make barley malt at home and fermented soybean powder at home 🥺🥺❤️❤️

[@MaZEEZaM]

barley malt Is easily bought from beer brewing supply stores.

[@zeggaralae2290]

I really liked your channel, keep going!!

[@landonstable1303]

Thanks! 👍

[@Misty-ph5bw]

흐미..,

[@zakiothman4589]

Hye....tq for the recipe...
is there any option if dont have soju?

[@zarchilinn6904]

It’s amazing! How long can it be stored ? Can u answer me plz

[@landonstable1303]

It can last 6 months+ if properly refrigerated. Just make sure no water gets in when having it. 😊

[@rieysya3752]

If there is no barley malt, can it be replaced with something else?

[@laisolive32]

Hello! Is it okay to ferment the gochujang in the glass jars instead of onggi? Are these kept in the fridge or outside to ferment?

[@landonstable1303]

Sorry for the late reply! Yes, glass jars are totally fine! It's OK to keep in a shady and cool place when sealed, but once you've opened each jar, I'd recommend to keep it in the fridge! When you happen to have an onggi, you can ferment it furter, but for usual cooking, there's no need for additional fermentation ☺️

[@janakiindhunil4395]

What is the soju?

[@myadventures9145]

Annyeong haseyo! Can I have the detailed recipe pls. THANK YOU ❤️

[@deeppatel1359]

May I please get the written recipe

[@HappySharma1]

How long can you keep the sauce? 01 year or two year

[@IrikanjiToys]

Hey mate, what are the ratios?

[@dhekahfi1791]

Kenapa pakai Soju bukannya itu beralkohol