Check out the description box in any video and follow the link for the written recipe. Every video has a written recipe where I provide more detailed information such as ingredients, step by step directions, stories behind, photos, and tips.
halo,everybody, I'm working on my recipe now. I will update you when I'm done. More detailed info and photos will be posted. One of the photos sent by Jamie is very interesting. He put some of his hot pepper paste and store-sold hot pepper paste on a plate. You will see the difference. anyway Jamie is my good friend who is very passionate about Korean cooking. I'm sure all of you are very passionate about Korean food, too. That's why you are visiting my channel. Talk soon!
more than 3years homemade gochujang cures stomach ulcers at once.if you have that person you give him a just one cup of gochujang.it is truly turned out.
Me : okay in going to make gochujang so it will be easier for me to cook other korean food. Also me : oh wow thts a lot of work to do .. im just gonna sleep heh
This video was filmed by Ryan who is a Korean food fan in NZ. Every location in my Gapshida trip was filmed by a different Korean food fan. Check my website for more information. Happy cooking!
hello maangchi, a Korean store opened near my place.The name is Kossa Mart and when I got it...it was all Korean products! from snacks,pickeled vegetables and ingredients and even shower and laundry products! it was heaven!!! lol. The owners even make their own kimchi and sell it.I got my self the prepared wasabi,the 100piece Gim wrapper or Nori in japanese.The sempio soy sauce from Seoul Korea...and the Gojuchang! it was just not spice but a mix of different taste that you can mix with rice and instant noodles!!! im getting addicted to korean food thanks to you!!! ill raid that korean mart next payday!!! hehe...
I found a korean store near my home today and I also picked up a tub of Gojuchang. I've seen Maangchi use it for years and I've always wanted to try it. Finally got the chance today and it tastes interesting. Definitely spicey, kind of sweet and salty. Can't wait to use it in my cooking!
Check out my doenjangjjigae and baechudoenjangguk videos. Visit my website and check out the forum. You can share your questions or your Korean food related experience with more people. Happy cooking!
Thank you Maangchi! I love the taste of gochujang, however all the store bought ones have corn syrup and high fructose corn syrup which i'm actually allergic to! Now i can make it myself and know whats in my food. Besides all natural is way healthier!
for those with smaller kitchens: if you halve the recipe, you can do all the initial cooking and heavy duty mixing in a 6qt pot. i used a lodge 6qt enameled dutch oven and it worked out nicely.
I'm Hungarian and I love Korean food . I think Hungarian cuisine is quite similar to Korean cuisine . In Hungary we also have a kind of pepper powder (paprika) we cook everything with it , although it's not spicy . We also eat lots of meat and delicious soups just like in Korea . Oh yeah and also in Hungary we write our last name as our first name just like they do in Korea ; it's the only western country that does this ! Thank you for your wonderful recipes !
no, you malt powder is an important ingredient for making gochujang. It's sold at a Korean grocery store. Check out the photo of all ingredients on my website please.
For gluten-free alternatives, I would consider sorghum malt syrup, which is available from beer-brewing suppliers. It will have enzymes to support fermentation, but is a little different. You will not need to steep it as the barley malt powder is in her recipe (mix water, sorghum malt syrup and rice syrup and cook) I have not tried it, so I cannot give amounts, but for the adventurous, it’s something to explore.
lol lol, cheers! I made the music with garage band! yayee it works! Someone likes my music. When I made the music early morning today, I thought, "omg, it takes a lot of time, what am I doing..." I love fun music..
Thank you sooo so much! I absolutely love making things from scratch, especially things that are so often bought already made.. There is no Korean market near me, only a general Asian market, and it doesn't have many of the ingredients for this, but I'm still happy just to have the recipe and to know what is in it and how to make it. I look forward to someday making this myself, also the kimchi recipe. :)
I'm so excited to find this recipe. I've been looking for one for about 1 year now also so I can control the amount of salt in it. Thank you so much. ^^
OK, that is going on my list of things to make. I already have miso in my pantry, fermenting since January (2019), sooooo... now to add this. Staple items for making great food even better~!! Thanks Maangchi~!
I had no idea hot pepper paste contained all those starchy powders. I thought it was all hot peppers. I learned something new today. It looks delicious and spicy :-) Thanks Maangchi!
I remember this pepper paste when I was in the Military stationed in Korea... It was a wonderful dipping sauce for chili peppers, green onions and other vegetables in restaurants.. I wish I could remember what it was diluted with.. Some kind of Korean rice Vinegar to thin it out... Delicious...
+Robert Ciulla Hi, there are two possibilities here. The one you're mentioning is called "cho jang" which is basically a portmanteau for "shik CHO" (vinegar) and "go CHU jang" (red pepper paste). The other one would be your basic mix of red pepper paste, soy bean paste and garlic. To your taste preference, you can also add crushed walnuts/peanuts, shaved apples/carrots/cucumbers etc. Bare in mind, some of the fresher ingredients you put in would naturally shorten the life span of said leftover sauces. Enjoy!
고추장 정말 잘 만드심 - 최고 중 최고! 쉽고 기본에 충실한 만들기! 좋아요!! (항아리가 더욱 돋보이게 해주셨어요♥) 고추장은 한국의 숨쉬는 항아리에다 담으면, 오래 될 수록 더욱 더! 좋은 약효가 매-우 많이 강해집니다. 어떻게 보관하고 관리할지를 세심하게 알려 주셔서 감사드립니다.^^
It's really interesting to find out how 고추장 is made. Just a pity it is even harder for me to get those ingredients here than it is to get the paste itself. But I did always wonder how it was made so thank you for the video!!
Oh wow I was just up in Wellington! (first time I've seen this video) Maangchi you should see all the gardens people have there! you walk past all these city apartments with their small garden plots absolutely bursting with plants and herbs, vegetables and fruit it's wonderful!
Hello Maangchi, greetings from India. Your channel helped me a lot during my college days as I didn't know how to cook back then. I can't thank you much 🥰🤗 Can you please consider making videos about sauces sometime in the future? Like black bean paste and other commonly used cooking ingredients. Thanks a tonne. Lots of love 💖
@maangchi : is gochujang halal? not using alcohol, right? i'm affraid to buy gochujang at supermarket, some people said that gochujang using alcohol for ingredient . please reply
if im not mistaken, the one that sold at supermarket has alcohol in it. if u can read korean, then u can read the ingredients at the label. but mostly the put spirits in it. i havent found any brand sold online that didnt contain alcohol.
+Muniques Channel usually korean people made their own gochujang so there is no alcohol. you can see the original recipe from maangchi from this video does not contain any type of alcohol.
Muniques Channel i found gochujang that does not contain any alcohol. try google mother in law gochujang. i ask them thru email, the one they sold does not contain alcohol.
I LOVE watching your videos!!! I saw the video of you making rice cake soup on the Tasted channel and have loved every video of your that I watch. I'm excited to try some of your recipes in the near future.
I love how you just made a lifetime supply of hot pepper paste for this guy!! I wish someone came into my house and made me a lifetime supply of cheese burgers..
+El - Amura Sulaiman kat sana mesti cari d kedai korea sbb kedai tempatan susah nak cari. ada setgh bahan mungkin kita boleh gantikan dengan bahan tempatan
El - Amura Sulaiman 1 1/2 malt barly powder 2 cup sweat rice powder 1 cup soybean powder 2 cup chili powder 1/2 cup rice syrup (can change honey or sugar) 5 cup water 1 1/2 cup salt malt barly powder-(beli barli kat kedai, jadikan serbuk/powder, caranye rendam barli selame 5jam..keringkan atau goreng tanpa minyak dan kisar halus). sweat rice powder-(gune pulut pon bole..sebab pulut tinggi kanji dan gula..beras korean tinggi gula dn kanji..care nye same je buat malt barly tadi). soybean powder-( care nye pon same je buat malt barly tadi). chili powder-( beli chili powder jename babas ke adabi ke ape2 jename je, susah sangat buat sndiri.. caranya cili kering dicuci bersih dan dikeringkan, buang biji/seed n kisar halus. siap.. Cara buat GOJUCHANG.. dalam beks besar, masukkan malt barli kacau rata dan tapis guna tudung bawal yang tak guna, ambil air malt barli sahaja..ambil air malt barli dan panaskan dengan api sederhana hingga suam, masukkan sweat rice powder kacau sampai pekat..masukkan chili powder, salt, kacau rata dan simpan dalam balang kaca atau balang seramik yang ditutup rapat..lepas tu letak kat bawah cahaya matahari selama 1 bulan atau lebih..kena periksa 2 minggu sekali untuk pastikan takda seranngga masok..ok👍..jadilah gojuchang..
Thank you for this video and recipe of Gochujang! I asked for a recipe many years ago on your website and it is wonderful to see it posted. I made a batch October 2013 a couple of weeks after my omma past away...It turned out excellent! Only problem I have is that on the inside above the sauce the sides of the jar (Korean ceramic one) gets mold. I felt I washed the jar well before using. What do you recommend? I sprinkle salt to the top of the Gochujang to prevent it from getting mold. That was what my mom used to do. I did add corn syrup instead of the rice syrup (my mom's ingredient).It has fermented very well and tastes great! Does anyone else experience mold issues? Thank you!
Hi maangchi :)) i really enjoyed watching your videos for i really fell in love with korean foods . However i have a little bit problem. I know that you are used in making them in big servings however beginners like me find it a waste if i made big servings and didnt get it right 😕😕😕 can you do some tutorials by using small amounts? Like servings for 1-3 people ? THANKYOU VERYMUCH :)) KEEP UP THE GOOD WORK ☺️☺️☺️ AJA ! FIGHTING:)))
Sallymanders178 I saw a recipe by James Strange. In Singapore it's not easy to get the soybean block so for now I get them still from the store. Maybe you can check that out.
Hi Maangchi, I really love your recipes since I have made Korean Mochi rice cake and ttokbukki, it was great, I want to make black bean noodle but I can't find the black bean paste in my place, do you know how to make black bean paste, thank you so much 😀
Hi maangchi, help me please, what if during fermentation a white fungus appears on the surface? why did it happen? should I throw it all away or just remove the surface and the rest can be eaten? Anw I love your recipe, thank you for sharing 🤎
It happens when the gochujang is not exposed to lots of sunlight. I would remove the mold with a spoon. Open the lid and let it get some sunlight. Good luck with fermenting your homemade gochujang! 👍
@@Maangchi Ah than make sense, I put it in a korken glass jar but it's raining a lot currently. Many thanks for answering & the tips ♥️ really appreciate it
@@Maangchi how much u used the soyabean powder mam and where should I fermented in cold, dark,sunlight,or hot place It's important to have a jar like that
Your cooking style is amazing and easy learning..... I started learning Korean and also curious about Korean recipes...I love your all videos 😍😍😍😍.. Loss of love from India 🇮🇳🇮🇳
Check out the recipe on my website, please. It has all the information you need. I always put the link to recipe in the description box of my videos. Good luck with your Korean cooking!
i think malt powder is something to do with the part of the wheat kernel that has the genetic material, the germ, as opposed to the endosprem of the wheat kernel which is the starch that fuels the growth of the germ. i think malt refers to letting the germ start to grow
It’s the same malt used in making beer or whiskey. Koreans just use it in a fine powder form (dried wheat/barley sprouts). It contains amylase (same stuff in human’s spit) that catalyses starch into sugar. Like kris wilkinson said, kernel contains amylase after it sprouts and the endosperm contains starch so hydrolysis of the starch occurs. Starch + Amylase = Sugar > Sugar + Microorganisms (like lactobacilli) = alcohol, CO2 (fermentation)
Is there an alternative flour than malt? I have celiac disease and can not have wheat, rue or barley. Is this going to ferment? Does it store in the fridge?
hey can you make a detail recipy ?
like please
Check out the description box in any video and follow the link for the written recipe. Every video has a written recipe where I provide more detailed information such as ingredients, step by step directions, stories behind, photos, and tips.
halo,everybody, I'm working on my recipe now. I will update you when I'm done. More detailed info and photos will be posted. One of the photos sent by Jamie is very interesting. He put some of his hot pepper paste and store-sold hot pepper paste on a plate. You will see the difference.
anyway Jamie is my good friend who is very passionate about Korean cooking. I'm sure all of you are very passionate about Korean food, too. That's why you are visiting my channel. Talk soon!
Привет из России! Очень люблю ваши видео, но хотелось бы с переводом
Hi. How long is this homemade Gochujang paste good for? And how should I store it. Thank you!
@@ameliadinh6248 wondering about that, too
If i dont have the bowl where did you put the chilli what I can do it?
With the amount of gochujang you guys made, 8 years later he’s still not finished lol
Lolll😂😂😂
That's what I was thinking 🤔
Yeahh 😂
Lol right!
Seriously?
I could have never imagined chilli paste had so much flour :o
helps with the fermentation process :) need carbs for that
Same here! Lol it’s so interesting
It’s sweet rice flour not wheat flour. Most commercial gochujang has wheat flour.
Paste? With flour?
Malted barley powder is a type of flour, too.
I want Maangchi to come to my house and help me cook some korean things pleassssssseeeeeeeeee!!!!!
Ambreen K yeah
Ambreen K haba ibu ya
Ambreen K njndonesi
i wanna live with her, imagine a daily dose of delicious foods
more than 3years homemade gochujang cures stomach ulcers at once.if you have that person you give him a just one cup of gochujang.it is truly turned out.
She teaches us so much; what a wonderful person.
👍
yes
Me : okay in going to make gochujang so it will be easier for me to cook other korean food.
Also me : oh wow thts a lot of work to do .. im just gonna sleep heh
Oh my🤦♀ thought the same
Arrmyyy!!😂💜💜💜
Ahaha same
That’s what i’m thinking too but i found out it’s a lot of work plus ingredients which i can’t find it here in my place😂
Lucky you to be bangtan's trash. I wish i could meet em
Turkish caption was submitted by Gurkan iyi (CZcams)! Thank you so much!
I love Maangchi.
Maangchi how many months before a homemade gochujang gets bad/spoilage? Thanks! Nice vid btw
Is sweet rice powder as same as glutinous rice powder?
If the answer is yes it is.. can i used the glutinous rice powder from indonesia?
Thank you 😊
🥰🥰🥰❤️thx
Dutch caption was submitted by one of my viewers! Thanks a lot!
Vietnamese caption was submitted byTê Tê (CZcams)! Thank you very much!
czcams.com/users/timedtext_video?auto=yes&ref=wt&v=1yuaUJ2oh6Q
This video was filmed by Ryan who is a Korean food fan in NZ. Every location in my Gapshida trip was filmed by a different Korean food fan. Check my website for more information. Happy cooking!
Dutch caption was submitted by one of my viewers! Thank you so much! czcams.com/users/timedtext_video?auto=yes&ref=wt&v=1yuaUJ2oh6Q
Eric Chan submitted Korean caption! Thank you, Eric! czcams.com/users/timedtext_video?auto=yes&ref=wt&v=1yuaUJ2oh6Q
How much soybean powder and gochugaru did you use in this recipe?
hello maangchi, a Korean store opened near my place.The name is Kossa Mart and when I got it...it was all Korean products! from snacks,pickeled vegetables and ingredients and even shower and laundry products! it was heaven!!! lol.
The owners even make their own kimchi and sell it.I got my self the prepared wasabi,the 100piece Gim wrapper or Nori in japanese.The sempio soy sauce from Seoul Korea...and the Gojuchang!
it was just not spice but a mix of different taste that you can mix with rice and instant noodles!!! im getting addicted to korean food thanks to you!!!
ill raid that korean mart next payday!!! hehe...
Emerson Buena lucky youuuu
Seriously lucky you for me I looked for a Korean store but I founded it closed they closed it whyyyyyyyyy
I found a korean store near my home today and I also picked up a tub of Gojuchang. I've seen Maangchi use it for years and I've always wanted to try it. Finally got the chance today and it tastes interesting. Definitely spicey, kind of sweet and salty. Can't wait to use it in my cooking!
Killa Craig it is a wonder ingredient try it in tomato sauce Korea meets Italy....it's mega yummy
Go get some!
Portuguese caption was submitted by one of my viewers! Thank you so much! czcams.com/users/timedtext_video?auto=yes&ref=wt&v=1yuaUJ2oh6Q
Check out my doenjangjjigae and baechudoenjangguk videos. Visit my website and check out the forum. You can share your questions or your Korean food related experience with more people. Happy cooking!
Click the link in the description box to the recipe on my website please.
yay, thank you so much for your first comment! Your first comment is "first" lol
yeah I was exhausted on that day. : ) Thank you very much! Make gochujang when the weather is cooler.
Spanish (Latin America) caption was submitted by one of my viewers! Thanks a lot! czcams.com/users/timedtext_video?v=1yuaUJ2oh6Q
Please check out my website. You can buy my books or download them for free.
Thank you Maangchi! I love the taste of gochujang, however all the store bought ones have corn syrup and high fructose corn syrup which i'm actually allergic to! Now i can make it myself and know whats in my food. Besides all natural is way healthier!
for those with smaller kitchens: if you halve the recipe, you can do all the initial cooking and heavy duty mixing in a 6qt pot. i used a lodge 6qt enameled dutch oven and it worked out nicely.
German caption is up now. One of our volunteer viewers submitted the caption. Thank you very much! czcams.com/users/timedtext_video?v=1yuaUJ2oh6Q
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aliz (CZcams) submitted Hungarian caption! Thank you very much!
I'm Hungarian and I love Korean food . I think Hungarian cuisine is quite similar to Korean cuisine . In Hungary we also have a kind of pepper powder (paprika) we cook everything with it , although it's not spicy . We also eat lots of meat and delicious soups just like in Korea . Oh yeah and also in Hungary we write our last name as our first name just like they do in Korea ; it's the only western country that does this !
Thank you for your wonderful recipes !
Maangchi how to make halal gochunjang ??
Just wanted to say thank you so much Maangchi!!!! Im learning how to make a lot of delicious recipes from you 🤩❤
Love from Morocco 🇲🇦
not often. Check out my "gapshida" stories on my website please. Thank you!
What kind of rice cake do you want to learn? Check out the recipe section on my website please. I have posted several rice cake recipes. Cheers!
Thank you for this video. It's very helpful!
No problem
Hi from 9 years ahead of you!
@@vaishnavivenkataramanan5926 bruh we're watching this in 2021
no, you malt powder is an important ingredient for making gochujang. It's sold at a Korean grocery store. Check out the photo of all ingredients on my website please.
The guy is really a fast worker...
The way you you two mix has a huge difference...
BTW new subscriber...
There are a few good Korean grocery stores in Wellington. Check out a list of Korean stores in Wellington NZ on my website please.
Please remake this gochujang recipes again...
For gluten-free alternatives, I would consider sorghum malt syrup, which is available from beer-brewing suppliers. It will have enzymes to support fermentation, but is a little different. You will not need to steep it as the barley malt powder is in her recipe (mix water, sorghum malt syrup and rice syrup and cook) I have not tried it, so I cannot give amounts, but for the adventurous, it’s something to explore.
Love you Maangchi! Been a fan for the past more than 10 years!!! More power.
There are 2 Korean grocery stores in Rio de Janeiro submitted by my readers. Check out a list of Korean grocery stores in Brazil on my website please.
Wow, Maangchi you are such a wonderful woman 😊 so friendly and such a hands-on, interactive youtuber xx
lol lol, cheers! I made the music with garage band! yayee it works! Someone likes my music. When I made the music early morning today, I thought, "omg, it takes a lot of time, what am I doing..." I love fun music..
I've never seen before this ; make a Gochujang???
Amezing, you are an incredible woman.
Hello everyone! My written recipe is online now, check it out:
maangchi.com/recipe/gochujang
I cannot believe it that so much work went into making just a pepper paste. I would have just ground the pepper. Cool to know this stuff.
You're the cutest EVER! I love it.. I need more korean food in my life
Thank you sooo so much! I absolutely love making things from scratch, especially things that are so often bought already made.. There is no Korean market near me, only a general Asian market, and it doesn't have many of the ingredients for this, but I'm still happy just to have the recipe and to know what is in it and how to make it. I look forward to someday making this myself, also the kimchi recipe. :)
I'm so excited to find this recipe. I've been looking for one for about 1 year now also so I can control the amount of salt in it. Thank you so much. ^^
Maangchi you are so cute!i love your cooking and dancing😂
spicy crawfish sounds wonderful! yum!
youre such an amazing cook maangchi. to us it seems as if theres nothing you cant do.
OK, that is going on my list of things to make. I already have miso in my pantry, fermenting since January (2019), sooooo... now to add this. Staple items for making great food even better~!! Thanks Maangchi~!
I had no idea hot pepper paste contained all those starchy powders. I thought it was all hot peppers. I learned something new today. It looks delicious and spicy :-) Thanks Maangchi!
I remember this pepper paste when I was in the Military stationed in Korea... It was a wonderful dipping sauce for chili peppers, green onions and other vegetables in restaurants.. I wish I could remember what it was diluted with.. Some kind of Korean rice Vinegar to thin it out... Delicious...
+Robert Ciulla Hi, there are two possibilities here. The one you're mentioning is called "cho jang" which is basically a portmanteau for "shik CHO" (vinegar) and "go CHU jang" (red pepper paste). The other one would be your basic mix of red pepper paste, soy bean paste and garlic. To your taste preference, you can also add crushed walnuts/peanuts, shaved apples/carrots/cucumbers etc. Bare in mind, some of the fresher ingredients you put in would naturally shorten the life span of said leftover sauces. Enjoy!
고추장 정말 잘 만드심 - 최고 중 최고!
쉽고 기본에 충실한 만들기! 좋아요!!
(항아리가 더욱 돋보이게 해주셨어요♥)
고추장은 한국의 숨쉬는 항아리에다 담으면, 오래 될 수록 더욱 더! 좋은 약효가 매-우 많이 강해집니다.
어떻게 보관하고 관리할지를 세심하게 알려 주셔서 감사드립니다.^^
I like your program in cooking because you inform us how much needed and how it is made.
Wow! He's legit if he plans to go through that much gochujang!
Thank you for the video but as much as I want to do this paste, I would probably buy it at the store.
It's really interesting to find out how 고추장 is made. Just a pity it is even harder for me to get those ingredients here than it is to get the paste itself. But I did always wonder how it was made so thank you for the video!!
Oh wow I was just up in Wellington! (first time I've seen this video) Maangchi you should see all the gardens people have there! you walk past all these city apartments with their small garden plots absolutely bursting with plants and herbs, vegetables and fruit it's wonderful!
Yay i hope you had a good time in Wellington!
Arohanui from New Zealand
Thank you so much for your nice message! Yes, I had a great time during my Gapshida trip last year.
Hello Maangchi, greetings from India. Your channel helped me a lot during my college days as I didn't know how to cook back then. I can't thank you much 🥰🤗
Can you please consider making videos about sauces sometime in the future? Like black bean paste and other commonly used cooking ingredients. Thanks a tonne. Lots of love 💖
I never knew that so much work went into such a common condiment. Cheers!
I wonder if he still has any of his paste? Asking on 02 July, 2020.
That's a loooot of gochujang. He's probably gonna put it on the family inheritance
@maangchi : is gochujang halal? not using alcohol, right? i'm affraid to buy gochujang at supermarket, some people said that gochujang using alcohol for ingredient . please reply
if im not mistaken, the one that sold at supermarket has alcohol in it. if u can read korean, then u can read the ingredients at the label. but mostly the put spirits in it. i havent found any brand sold online that didnt contain alcohol.
so, gochujang not save for korean children too?
+Muniques Channel usually korean people made their own gochujang so there is no alcohol. you can see the original recipe from maangchi from this video does not contain any type of alcohol.
hmm ok,,, im confuse why so many factory made gochujang with alcohol in it, especialy why they come to indonesia with alcohol in it
Muniques Channel i found gochujang that does not contain any alcohol. try google mother in law gochujang. i ask them thru email, the one they sold does not contain alcohol.
I LOVE watching your videos!!! I saw the video of you making rice cake soup on the Tasted channel and have loved every video of your that I watch. I'm excited to try some of your recipes in the near future.
I love how you just made a lifetime supply of hot pepper paste for this guy!! I wish someone came into my house and made me a lifetime supply of cheese burgers..
Tê Tê submitted Vietnamese caption for my Vietnamese speaking viewers! Thank you so much!
Instead of malt powder what can we use
I live in Auckland, New Zealand~ would be so great if you visit NZ again :D
Carmen K Thank you! I hope I can visit NZ someday again.
Maangchi hi, i am in sarawak malaysia...really want to make chilli paste but cannot find all the ingredient here...pls help.ty
+El - Amura Sulaiman kat sana mesti cari d kedai korea sbb kedai tempatan susah nak cari. ada setgh bahan mungkin kita boleh gantikan dengan bahan tempatan
Arif Waliyuddin indic
Indian old song
El - Amura Sulaiman
1 1/2 malt barly powder
2 cup sweat rice powder
1 cup soybean powder
2 cup chili powder
1/2 cup rice syrup (can change honey or sugar)
5 cup water
1 1/2 cup salt
malt barly powder-(beli barli kat kedai, jadikan serbuk/powder, caranye rendam barli selame 5jam..keringkan atau goreng tanpa minyak dan kisar halus).
sweat rice powder-(gune pulut pon bole..sebab pulut tinggi kanji dan gula..beras korean tinggi gula dn kanji..care nye same je buat malt barly tadi).
soybean powder-( care nye pon same je buat malt barly tadi).
chili powder-( beli chili powder jename babas ke adabi ke ape2 jename je, susah sangat buat sndiri..
caranya cili kering dicuci bersih dan dikeringkan, buang biji/seed n kisar halus. siap..
Cara buat GOJUCHANG..
dalam beks besar, masukkan malt barli kacau rata dan tapis guna tudung bawal yang tak guna, ambil air malt barli sahaja..ambil air malt barli dan panaskan dengan api sederhana hingga suam, masukkan sweat rice powder kacau sampai pekat..masukkan chili powder, salt, kacau rata dan simpan dalam balang kaca atau balang seramik yang ditutup rapat..lepas tu letak kat bawah cahaya matahari selama 1 bulan atau lebih..kena periksa 2 minggu sekali untuk pastikan takda seranngga masok..ok👍..jadilah gojuchang..
Thank you for this video and recipe of Gochujang! I asked for a recipe many years ago on your website and it is wonderful to see it posted. I made a batch October 2013 a couple of weeks after my omma past away...It turned out excellent! Only problem I have is that on the inside above the sauce the sides of the jar (Korean ceramic one) gets mold. I felt I washed the jar well before using. What do you recommend? I sprinkle salt to the top of the Gochujang to prevent it from getting mold. That was what my mom used to do. I did add corn syrup instead of the rice syrup (my mom's ingredient).It has fermented very well and tastes great! Does anyone else experience mold issues? Thank you!
you look great together!!! I will try it for ramadan!!
Hi maangchi :)) i really enjoyed watching your videos for i really fell in love with korean foods . However i have a little bit problem. I know that you are used in making them in big servings however beginners like me find it a waste if i made big servings and didnt get it right 😕😕😕 can you do some tutorials by using small amounts? Like servings for 1-3 people ? THANKYOU VERYMUCH :)) KEEP UP THE GOOD WORK ☺️☺️☺️ AJA ! FIGHTING:)))
Suha Magdy I noticed after some time Maangchi started making them in smaller quantities. :D
do you know a site that i can buy the hangari from? Right now I am living in China and i don't trust them to not have lead in the glaze of the pots.
oh m g....i can't stop watching your videos.. i want to learn your way of cooking
Hey Maangchi! Love your videos and delicious recepies! I'm a biga fan of korean food now! Could you make a smaller version of this recepie?
Hi maangchi I love your cooking show. Is it possible to make gluten free korean hot pepper paste?
I'm gluten intolerant. Thank you
You mean gluten free lol
no, it is gluten intolerant or coeliac in more severe cases,
Simply replace the wheat flour with rice flour :D
can you give recipes for korean hot pepper paste in small amout..this's too much..pleasee..:)
btw i love you vid it always make me hungry..haha
Lol just use proportion
Use your own idea of proportion. It's easy
언니~ 전 이제야 언니 영상 하나씩 정주행 중인데 고추장도 하신거예요? 언니는 도대체 못하시는게 뭔가요?!
yeah, you are right! : )
can Mangchi shows us how to make korean chili powder(gochugaru)?
Maangchi, do you have a recipe for making doen jang also? I would like to find a way to make the soybean paste myself.
Sallymanders178 I saw a recipe by James Strange. In Singapore it's not easy to get the soybean block so for now I get them still from the store. Maybe you can check that out.
Thank you, I'll go look him up.
i love this, now i can control how much salt goes in! thanks maangchi :)
The music in this video is fantastic.
Hi Maangchi, I really love your recipes since I have made Korean Mochi rice cake and ttokbukki, it was great, I want to make black bean noodle but I can't find the black bean paste in my place, do you know how to make black bean paste, thank you so much 😀
Kırmızı bulamaç 😁 anneciğime söyleyeyim de size memleket usulü yapıp göndersin..
Hakikaten fabrika usulü bi'şey yaptılar..
she has such great energy!
i ♥ maangchi! she cooks in the cutest way!
Hi maangchi, help me please, what if during fermentation a white fungus appears on the surface? why did it happen? should I throw it all away or just remove the surface and the rest can be eaten?
Anw I love your recipe, thank you for sharing 🤎
It happens when the gochujang is not exposed to lots of sunlight. I would remove the mold with a spoon. Open the lid and let it get some sunlight.
Good luck with fermenting your homemade gochujang! 👍
@@Maangchi Ah than make sense, I put it in a korken glass jar but it's raining a lot currently. Many thanks for answering & the tips ♥️ really appreciate it
Ayo this videos 9 years old. She's still replying and pinning comments and that's kinda funny to me
@@Luciferishexed and lovely at the same time, So many of them call her like an Eomma so do I 🥰
@@Maangchi how much u used the soyabean powder mam and where should I fermented in cold, dark,sunlight,or hot place
It's important to have a jar like that
This is my next project. I would love it if you would some day do videos on homemade doenjang and Korean style soy sauce!
I love ur cooking so much make me always want to try new korean dishes thanks so much
oh you must be living in Wellington! Yes, I went there!
Can you suggest some chicken recipes with gochujang? How can we use this paste in recipes?
Try her recipes for dakgalbi, dakbokkeumtang, cheese buldak, etc.
New Zealand 😍😍
I was just thinking about gochujang today and I find the recipe on your channel, now I can just make it instead of buying it, thank you ^^
Your cooking style is amazing and easy learning..... I started learning Korean and also curious about Korean recipes...I love your all videos 😍😍😍😍.. Loss of love from India 🇮🇳🇮🇳
What is malt powder? Is it like a flour?
Check out the recipe on my website, please. It has all the information you need. I always put the link to recipe in the description box of my videos. Good luck with your Korean cooking!
i think malt powder is something to do with the part of the wheat kernel that has the genetic material, the germ, as opposed to the endosprem of the wheat kernel which is the starch that fuels the growth of the germ. i think malt refers to letting the germ start to grow
It’s the same malt used in making beer or whiskey. Koreans just use it in a fine powder form (dried wheat/barley sprouts). It contains amylase (same stuff in human’s spit) that catalyses starch into sugar.
Like kris wilkinson said, kernel contains amylase after it sprouts and the endosperm contains starch so hydrolysis of the starch occurs. Starch + Amylase = Sugar > Sugar + Microorganisms (like lactobacilli) = alcohol, CO2 (fermentation)
Maangchi still goes back to an 8 year old video to read comments and answer questions 🥰
Is there an alternative flour than malt? I have celiac disease and can not have wheat, rue or barley. Is this going to ferment? Does it store in the fridge?
can i use corn syrup?
+sisi djapa Yes, you can.
wow so much work goes into it, amazing i give you all the applause in the world
@Maangchi
you have nooo clue how thankful i am for this video
you are truly AWESOME!!!!
korean food all the way! :)
Thank you very much. This paste is vegan diet.
so you just leave it like that? like no refrigeration? and it wont spoil? D: help
Yes, just keep it like that. It will last quite long
Natalia Arlovskaya is
It's supposed to ferment ao don't worry 👌
your cooking skills is so great .I wish if I could taste the dishes made by you😋😋