50년 노하우 할머니가 찹쌀고추장 담그는법./How to make Gochujang(Red pepper paste )

How to Make Gochujang (Red Pepper Paste) Ingredients 500g glutinous rice, 300g red pepper powder, 200g meju (fermented soybean paste), 200g malt, 500ml + 1500ml water, 130g salt, 1/2 cup soy sauce, a pinch of sugar Now is a great season for making jang (Korean red pepper paste). Make glutinous rice gochujang the traditional way. It's simpler than you think!! Enjoy delicious gochujang with this glutinous rice gochujang recipe, steeped in the wisdom of a grandmother with 50 years of experience. Notes 1. Adding soy sauce when making gochujang enhances the flavor. 2. Mixing with a whisk makes it easier. 3. Sprinkling sugar on top after soaking the gochujang prevents mold. 4. Add the soaked malt syrup and 1.5 liters of water to the finished glutinous rice and let it ferment in keep-warm mode for 5 hours. 5. The video omitted the part about adding 1.5 liters of water. ㅜㅜ Sorry for the confusion. ㅠㅠ livlong Long Life by Brong Couple copy right ⓒ.livlong all rights reserved