Comments on: How to make Gochujang at home!

By: JinJoo

JinJoo — Mon, 24 Apr 2023 23:10:44 +0000

In reply to Heather H. Well, sorry you had to go through all that. If you feel the gochujang consistency is too thick, you can always add a little soju or maesil syrup and mix and see how it is. I'm honestly not sure how the stiff mixture is going to work but should be ok. just check it every couple days and add more liquid if needed and mix. Good luck!

By: Heather H

Heather H — Sat, 22 Apr 2023 12:07:01 +0000

I tried this for the first time and I made a few mistakes. First, I used my biggest pot but it could not hold the malt barley/sweet rice mixture plus 5 liters of water. I ended up only being able to fit about 3.5 liters of water. Realizing I had nothing large enough for the final mixture, it took me an extra day to acquire a 30 quart mixing bowl from restaurant supply. So instead of 5 hours left to ferment, it was 29 hours. These two problems caused the malt barley/sweet rice to thicken up immediately to a very stiff consistency when I put it on the stovetop. I split the mixture into two batches and added the 1.5 liters of water back in, but it never turned back to liquid. I will pack it in the hangaris now, but I worry that the stiffness will create air pockets that will possibly create spoilage. I also suspect that the fermentation which accelerated in the extra 24 hours should have happened with the soybean powder, rice syrup and chili powder for the chemistry to be correct. The good news is that my problem, which was not having equipment large enough, is now solved for next time. How forgiving is this recipe? Do you think it will ferment correctly?

By: JinJoo

JinJoo — Mon, 06 Mar 2023 08:59:29 +0000

In reply to Asuri. Are you asking what happens to the malted barley that's drained? yes, you just discard it. I never heard of store bought gochujang turning into brick?? They can dehydrate and become very dense but never a brick? Anyway, good luck!

By: Asuri

Asuri — Sat, 04 Mar 2023 16:42:41 +0000

Hi – what happened to the malted barley body? Do you ditch it? Is it good for anything else? I want to try this, but most of my gochujang I bought turned up like a brick after some time in my fridge. With this much quantity I’ll have enough to make a brick or two later … jk’ing.

By: JinJoo

JinJoo — Thu, 19 Jan 2023 04:14:49 +0000

In reply to Maria. Honestly, I can't remember exactly, but I think it was probably the double amount of the recipe I posted. So it would be around 8 quarts. I can't say how many servings since you don't eat Gochujang like a meal.. haha.. Let me know if you have more questions thank you.

By: Maria

Maria — Sun, 15 Jan 2023 16:37:07 +0000

How many servings is it in the video?

By: JinJoo

JinJoo — Tue, 15 Nov 2022 05:00:07 +0000

In reply to Dawn. Thank you for your appreciation!

By: Dawn

Dawn — Mon, 14 Nov 2022 16:23:58 +0000

Thanks so much for sharing this! Even though I will likely never make this the fully traditional way, it’s so great to know the accurate traditional ingredients and process as a starting point to whatever shortcuts we may choose.

By: JinJoo

JinJoo — Sat, 15 Oct 2022 04:06:00 +0000

In reply to Cam. Of course! I knew you were probably worried - and yes, 6 month wait is hard but that day will come! Just make sure no rain gets into it and stir it every now and then. If you ever get mold on top, just remove it, sprinkle a little salt and continue on. Good luck!

By: Cam

Cam — Fri, 14 Oct 2022 04:48:49 +0000

In reply to JinJoo.

Thank you for answering so fast !
You were right, no issue with the malt soaking longer. Your recipe were easy to follow, thanks to your very detailed instructions !
Now, the most difficult part starts : the 6-month wait.