- 1 ⅔ lb. Fine Red Chili powder (Goun Gochukaru 고운 고추가루)
- 250 g Fermented Soy Bean powder (Meju Karu 메주가루)
- 500 g Sweet Rice powder (Chapsal Karu 찹쌀가루)
- 375 g Milled Malt Barley (Yeotkireum Karu 엿기름가루)
- 375 g Sea Salt with bittern removed (Cheonilyeom 천일염)
- 500 g Rice Syrup (Jocheong 조청)
- 2 quarts cold bottled water
- 2 ⅓ cups Bek Se Ju (TFD addition – optional – replace with bottled water for original)
- THE NIGHT BEFORE: Soak malt barley in cold bottled water for 5 hrs or more.
- THE NIGHT BEFORE: Soak sweet rice in water for 3-4 hrs or more.
- NEXT MORNING: Strain soaked sweet rice through a colander and remove all excess water.
- Grind sweet rice with a blender or chopper as fine as you can make it. Set aside.
- Strain malt barley through a fine sieve or medium grade cheese cloth to just get the liquid and some fine white sediments.
- Add sweet rice powder and Bek Se Ju to strained liquid from above.
- Leave mixture in the oven with a temperature of about 60°C (140°F) for 5 hrs.
- Remove malt barley + sweet rice mixture from oven and cook on stove top.
- Start at medium high -> medium heat until liquid has reduced by about 20%. Let it cool.
- Once liquid is cooled, add fine gochukaru, meju karu and sea salt.
- Add rice syrup (jocheong 조청) – add more or less to your taste.
- Mix everything well.
- Transfer gochujang into the prepared, sanitized clay pot (hangari 항아리).
- Sprinkle top with handful of sea salt.
- Leave in full sun for at least 3 months, up to 6 months.
- Tips & Notes:
The sun helps to kill any fungus from forming on top. Cover the top with a fine mosquito net or mesh that will keep the bugs away but let the sun in. Tie the net with a string so it stays put. Cover with a lid when it rains and at night time to keep moisture out.