Hi guys. Welcome back to my YouTube channel,
Today I would like to make Gochujang
Many people request me to make Gochujang.
And because my last post the "black bean paste" episode went viral..
So today I will make Gochujang..
So for all of you who wants to know the ingredients Gochujang please stayed tuned..
So Gochugaru. I use only 1 cup around 200ml..
I also use sweet rice flour about 112ml..
And salt for flavouring
this Barley Malt I use 50ml
And this Mejugaru also 50 ml
don't forget to add rice syrup
So the ingredient we need is...
I'll pour 1 litre of water into the pan.
After that, I'll put the barley malt in the sauce pan..
So add a tablespoon of barley malt to a litre of water.
We cook until warm and continue stirring.
Stir the lumps and loosen them well..
Keep string
This sauce should be boiled slowly..
Now you have to wait until it gets warm..
Now weigh about 50 ml of this rice syrup.
This is 50 ml
After cooking for 10 minutes...
Cook until warm. If your hand can put it in the sauce pan, it means the sauce is warm. (My hands are clean)
Now it's time to add the glutinous rice flour..
After mixing well, you need to simmer over medium heat for about an hour.
Medium heat guys..
Make it thicker
After boiling for about an hour..
Now it's time to add rice syrup..
About 50 ml
Put it all in the pot..
The colour is like honey..
If mixing is done well, you can turn off the light now..
And you have to wait for this to cool down..
After we let stand for 30 minutes..
Now is time for Mejugaru..
Keep stirring..
Until well mixed..
After that you can add chilli powder..
and don't forget to add salt for falvouring
Now I'm ready for winter..(In Korea, kimchi was made during the winter by fermenting vegetables, and burying it in the ground in traditional brown ceramic pots called onggi. This labor further allowed a bonding among women within the family.)
My mother-in-law prefers to make all the food homemade, so I learnt from her.
Last time my mother-in-law told me why didn't you try to make it yourself..
She knows the recipe, so she can run it immediately..
However, this is not ready to use. It should be stored for 1 month, up to at least 3 months. So you can use it after that..
If stored for 1 month, it will not darken to the same colour as you buy in the supermarket..
Still fresh..
If you store it for 3 months, it's the same as buying it in a normal supermarket.
Now I'm going to cover it with a wrap
In order to keep air out..
So I try to keep this gochujang for up to 3 months...
Can we see what the results look like later?
I will show you..
I almost forgot. I want to show you the difference between this and the red pepper paste that you usually buy at the supermarket.
Usually when I buy it in a supermarket, the colour is dark like this..
And this is what I just made...
It's still fresh, so it's pure red.
GREAT..
If stored for 3 months, it will turn dark and ready to use..
So if you want to find another Korean food, scroll down below and you can find my mother-in-law's recipe from my previous episodes.
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THANK YOU GUYS..
LOVE YOU..