(chopping)
(intro music)
Hello everybody!
I am in Wellington, New Zealand.
One of my reader's house, Jamie Frater,
he wants to make Korean gochujang, hot pepper paste.
[ You will need: Barley malt powder (yeotgireum), water, sweet rice flour, rice syrup, fermented soybean powder (mejugaru), hot pepper powder, kosher salt ]
Let's start.
[2 pounds of malt powder in 32 cups of water]
I'm going to mix this yeotgireum-garu, so malt powder.
[ 2 pounds of malt powder in 32 cups of water ]
M : Jamie, what are you doing?
J : Nothing~
M : I need your help, c'mon.
M : So this leftover on the bottom, so let's not use.
M : That's okay.
M : Yeah, because that's enough.
M : Turn on the stove. (laughs)
J : Medium?
J : Medium? M : Yeah, medium.
M : Jamie, now this is my finger I can use this,
M : and this is warming up.
J : Mind if I try? M : Yeah, you can.
[ It will take about 15-20 minutes over medium heat ]
M : So now I'm going to turn off the heat.
[ add 10 cups of sweet rice flour (1.6 kg) ]
[ Let it sit for about 2 hours. Enzymes in the malt powder will convert starch to sugar ]
M : So, Jamie. J : Mhm. M : Right?
M : Look at this, it's really clear, J : Ahhh, right.
M : The water looks, you know. You can taste it.
M : Little sweet. J : Mmm. M : Isn't it? Yeah.
M : Now, time to boil.
Now, we have to boil this mixture until the amount reduces by about one third.
[ About 2 hours later Yay, we made delicious, sweet, and shiny porridge! : ) ]
M : It looks a little thicker than before.
Now, really really sweet.
J : Mmm, oh sweet, mmm. M : Sweet.
M : Add rice syrup to make it more shiny and sweet.
[ Add 1 bottle of rice syrup (1.6 kg) ]
M : And, turn off heat.
Wait until it's really cooled down thoroughly.
J : Okay M : And then we're going to add gochujang ingredients.
J : Mhm.
M : So far, it's easy or difficult for you? J : Easy.
M : Show your face how very excited you are.
J : I'm very excited.
M & J : (laughs)
J : See you soon~ M : (laughs)
M & J : Hi, we're back.
M : Look at this.
[ 30 cups of sweet shiny mixture! ]
And then, time to add three ingredients.
But I need to split this mixture because there's not enough room to mix all together.
So I'm going to transfer some to another pot.
M : First, fermented soybean powder, in Korean : mejugaru.
M : A little sticky, isn't it? You feel it? J : Mmm. Yeah. M : Yeah
M : Gochujang is sweet, spicy, and salty.
Hot pepper powder instead of hot pepper flakes.
M : Wow, beautiful, eh? J : Mmm. M : Yeah.
[ 4 cups of salt ]
[ faster... faster! : ) ]
[ Did you notice we switched pots? : ) ]
[ no problem! ya ya ya! : ) ]
M : Let's transfer to your earthenware jar.
So he recently visited Korea, and he bought this and get it delivered to home.
M : We made this gochujang!
M : Ohh, my baby~ J : Yes.
M : So we have small leftover.
M : Like mommy and baby. J : (chuckles) M : So cute, eh?
M & J : Cheers! M : So today, all day,
M : we just spent, you know? J : Yeah, all day long.
M : Yeah, all making gochujang.
M & J : See you next time!
M : Bye! J : Bye bye!
M : Put it in the sunlight on sunny days, but keep it covered with mesh,
so no bugs can get in.
The sun will dry the top a little,
but don't worry,
stir it up and there's a beautiful rich color underneath.
Enjoy my recipe~