Homemade Gochujang ! How to Make Korean Hot Chili Paste at Home ?

[@iTeerRex]

Oh I was looking forward to this 👍. Thank you.

[@iTeerRex]

Waw, it’s not just make and use, it has to be fermented for a long time. That should make it awesome 👍

[@kaka-b5u]

as a korean its very good recipe!!

[@MyLockDownRasoi]

Thank you so much

[@valkkai]

Thank you for making such a wonderful video. I have a doubt Cooked noodles made by which flour? Is this made by maida?

[@adithi27]

Thank you for this recipe ❤ can you also show the recipe of black bean sauce for jajjangmyeon using easily available ingredients 😊

[@user-missSpeedyandMrBrown]

Barley ko yahan Pakistan Lahore mian Sattu boltay hian dusray cities k mtlk i don't know but here it's very easily available thanks dude for this nice recipe this paste use in variety of dishes in Korea and i love Korean food i will definitely make it 😊😊😊😊

[@coastalcoconut1049]

So simple when you so tempting to try yhe recipe Where did you get barley malt powder n sweet rice powder

[@iamAnupamaDas]

So good 😊👍, clearly explained every step 👌

[@therutujaskitchen]

Very nice recipe 👌🏻👌🏻👌🏻👌🏻

[@Pompikikhaanekiduniya]

Wow very nice sharing, love the way you prepared this recipe ❤

[@MyLockDownRasoi]

Glad you liked it

[@afshanfathima8796]

Can i use wheat malt powder instead of barley

[@ami4764]

Thank you for sharing this recipe. Not sure if we get all those ingredients here in South Africa. Looks awesome though. Have a great day 💜💜💜

[@farheenshanilshah7804]

❤❤❤thanks😊

[@Daily_family]

Very nice Recipe ❤

[@pannaamin6561]

Living in uk can we get it from srilanken shop.

[@manjularanasinghe3233]

Thanks Many greetings from Srilanka 🇱🇰

[@noreenalimuhammadali8156]

Plz leftover whey use Karen ka tarika bata dye

[@RushaSamiRannaGhor]

Nice look❤❤❤

[@susannemueller8132]

Hello, thanks for your video. For a better fermentation I would switch step 1 and 2. Cook the rice powder. Let it cool down and then add the malt powder. Heat it up very very very slowly but without cooking! Very important. We need a max. heat of 70-75 degrees Celsius. This is actually the first step of brewing beer in Germany turning the malt starch into sugar which will be the food for the yeast later during the fermentation process.

[@mittalpipalia145]

Hi your recipe are amazing always I want to learn sechzwan rice masala how to preapare at home like chings packet

[@shinygracesanamandra2681]

I want to try but last time i tried from another recipe and it spoiled in just 2 days of fermenting so im scared to try

[@MochusWorld]

Hi sunitha garu, I'm your huge fan .. and I'm from india... I was wondering where are you cooking from.. ❤ could you please share it

[@funmioshindele8913]

Thanks for the recipe ... Greetings from Nigeria🇳🇬

[@MyLockDownRasoi]

Thanks for watching! 😊🇳🇬

[@pannaamin6561]

Where to get malt barley powder from?

[@co-jt6gd]

My lockdown Rasoi: an engineer and chef by day, a chemist/artist by every other means. Aren’t cooking and science absolutely magnificent?? As for the gochujang recipe, very well done: Maangchi would be very proud.

[@Cooking.Express]

Nice

[@cookwithrachna]

Superb👏❤👏❤

[@huailiulin]

48mins in! Wanted to say hi from somewhere in Asia (hehehehehe....)

[@MyLockDownRasoi]

Thank You for watching 😊❤

[@krishnabangera4909]

Excellent job ⭐⭐⭐⭐👍

[@MyLockDownRasoi]

Thank You 😊

[@김승훈-c7p]

She has most of recipe figured out Even I , a korean never tried and didn't know how it's made of ... However I dare not to try such a difficult process 😅

[@monalishah-u6w]

Hoi...I loved your recipes..I recently tried bombay halmwa ...pls make vedios on summer special recipes...to bear this heat

[@MyLockDownRasoi]

I will upload soon.. Thanks for the suggestion..😊❤

[@enough7495]

From Sri lanka ❤🇱🇰

[@Lorin888]

Thank you!

[@MyLockDownRasoi]

❤️

[@GauraviTri]

Mam how to Maggie and Store par bhi video baniaye please because abhi tak kisi ne nahin dala hai theek se Jaise market ka aata hai Maggi FIR usko ham log Apne Ghar per rakh sakte hain Jab bhi Jab tak Man Ho vaisa hi please bataiye mam 🙏🙏🙏🙏🙏

[@AmiAmi-ux4qw]

Nice recipe... From Bangalore . ❤

[@swetapaul1585]

What is sweet rice flour? Also, can I skip the soy sauce part? Will it alter it's taste very much? And one more question Mam, is gochujang is a sort of pickle or sauce?

[@buzzy5244]

its a paste

[@swetapaul1585]

@@buzzy5244 and what about the skipping of soy sauce and sweet rice flour?

[@JasmineAhmed-g7o]

Thank you I watching from Egypt

[@chefayeshaskitchens]

Nice sharing 👍👍

[@huailiulin]

the warmed barley flour mixture looks........... interesting

[@Marwa-we8id]

İ like It

[@butterflycookandmore366]

Me podrías decir los ingredientes en español por favor?

[@syedanamra7370]

Difficult ingredients .. not available in normal grocery stores ..

[@MyLockDownRasoi]

Please check the description box for alternative ingredients. 😊

[@syedanamra7370]

Ok .. but soyabean flour alternate ?​@@MyLockDownRasoi

[@iTeerRex]

It’s going to take 2-3 months to ferment anyways, just add a couple of more weeks to order some ingredients.

[@huntrezz01]

Cuz it's literally not what regular made Korean recipe gochujang sauce , this guy made his own twist experiment

[@nathankindle282]

@@syedanamra7370 pretty sure you could get all that online

[@neelakrishna]

Super

[@thefatkid9298]

Please music name.

[@SylviaYakubu-m5x]

Nigeria

[@Hassen78]

From algeria

[@CharlieC738]

Great recipe, but those ingredients are difficult to source if there isn't an Asian store around.

[@elizabethjohn7713]

Rajasthan

[@minahohepa8346]

Nz

[@Chirpieshome]

It’s the fermented soy powder aint i?

[@TheCilginbalik]

How convenient English title but Korean ingredients! 🙄

[@karachifood123]

Nice ❤❤🎉