How to make Gochujang at home

[@a.s.8090]

Finally I got all the ingredients I need to make Gochujang!! I will start the process in the next few days. Can't wait!!!🎉😊 Thank you so much for this helpful video!! Greetings from Germany!❤

[@gaisa120]

It always amazes me how much time, love and effort goes into the creation of Korean cuisine. Thank you for showing the process.

[@Kimchimari]

My pleasure 😊 Thank you!

[@EdgarAllanJo]

This was a very informative and excellent video, my friend! Thank you so much for sharing this with us! 💕

[@Kimchimari]

You are so welcome!! Thank you!

[@koreanfoodiemom]

Oh my goodness JJ. You just reminded me how my Grandma and my Mom used to make their annual gochujang, doenjang, and ganjang in Korea! Nothing like clean tasting condiments without artificial ingredients! Thank you for this wonderful video!

[@Kimchimari]

Aww.. thank you so much Karen! I know.. I never imagined I would be making gochujang but once I started making it, now I can't stop!! The real gochujang is not just healthier (no corn syrup) but the flavor is to die for. Tasting it, I realized how young Koreans as a whole forgot or don't even know the real authentic taste of gochujang.. kind of sad..So many of my friends say, once they add my gochujang to their jjigae and soups, they really don't need much else because it just instantly makes it taste so wonderful.

[@koreanfoodiemom]

@@KimchimariYou're right! Once you start making it yourself, you can't go back to store bought. My daughter is starting Culinary School in NYC in a month and wants to go to Korea to learn royal court cooking and is so interested in learning these types of Korean condiments. I won't be surprised if she's going to come back with a clay pot like this! LOL. We're gluten free - Paleo, actually - so I'm developing a gluten-free and HFCS-free gochujang recipe right now.

[@Kimchimari]

@@koreanfoodiemom Oh wow - I would love to see the gluten-free gochujang recipe because I get asked for it all the time! And all the best to your daughter - sounds amazing!

[@catskann]

I made your sped-up gochujang, and it was FABulous! I really wanna make your slow version. Great video, Jin Joo, really fine work, thanks for the knowledge!

[@Kimchimari]

I'm so happy to hear that!! I hope you really get to make the slow version - it is even more delicious than the quick one and it keeps forever.

[@catskann]

Kimchimari, I just gotta acquire an appropriate vessel. Then, it’s ON!!

[@Kimchimari]

@@catskann Sounds awesome!! Look forward to hearing back from you when you get it done!!

[@jemappelleshin-chan9919]

Corean food is awesome, this is an art of food.

[@ultraviolet9677]

Looks good and very informative. I understand it easily compared to other videos. Too bad I can't eat spicy coz I have low Spicy tolerance.

[@OnirikaLovelace]

Looks A W E S O ME !!! Thanks for sheering with us!

[@Kimchimari]

You are so welcome!

[@watikoklaozukum633]

This is beautifully explained 👍

[@canzashaikh4340]

Great recipe

[@fityatulmukhsinah8322]

Thanks for your recipe. Also can i make request to make tradisional way to make chunjang from korea?

[@Kimchimari]

Chunjang unfortunately is first of all, not a traditional Korean paste, it is Chinese but of course, widely used in Korea. And so Koreans don't know and don't make it at home. Maybe Chinese people make it at home.. thanks for asking!

[@sabiraminivlogs2087]

I am finding best video Now i found the best video good information 👍 (How make gochujang?)

[@Kimchimari]

thank you!

[@ratchakornjarruwale4418]

Kham sa ham mi dha Thanks you

[@dovescooing67]

hello ! thank you for all your answers ! I'm back for other questions haha : i missed the usual Korean period for the fermentation, do you think i can start my gochujang in February ? I'm in France. And when you said "before it's too hot" for the fermentation, do you know how many degrees maximum ? thank you

[@Kimchimari]

Sure - you can start in February I think. The maximum 'too hot' temperature would be when it's consistenly over 25 deg Celcius. But if it's like that at the end of the fermentation period it's OK. You just don't want to start in hot weather.

[@starfish9433]

Hi, i just saw your recipe on making easy gochujang. I was wondering, in terms of taste, is there any difference between the traditionally made gochujang and the easy version? And are there any other differences apart from the preparation and fermentation time, probably like how to properly store them or how long it takes until they actually turn bad etc.? Thank you in advance!

[@Kimchimari]

The taste of the easy quick gochujang is of course not as deep and complex as this one. This one has more of a funky Doenjang kind of flavor more in the background. Easy gochujang also doesn't last as long, it can go bad in a few months if not refrigerated. This authentic gochujang recipe will keep for years - just the taste and color won't be as bright after the 1st year and that's why Koeans make new gochujang every year.

[@starfish9433]

@@Kimchimari thank you much for the explanations, i really appreciate them. i really wanted to try making the traditional gochujang one day. For now I'll just make the easy version 😂 Thank you for the recipe!

[@mounica.i7106]

Can You comment the link of easy version here

[@thatonegirlelaine]

Thank you for sharing!

[@DianeH2038]

Spock! thank you for this great, detailed recipe, JinJoo!

[@Kimchimari]

You are so welcome!! Thank you for the kind comment. 😍

[@sharonkoh1725]

Hi, I really enjoyed watching your video!! I m staying in Singapore n the weather here is sunny hot n humid 😅 is the weather suitable to ferment Gochujang?

[@Kimchimari]

Hot temps are ok but humidity can promote fungus - but if it's sunny, that should work towards keeping the fungus away. Make sure you keep the top open so sun can get in everyday but definitely cover it when it rains. Good luck!

[@sharonkoh1725]

Thank you !!

[@fitrianafitriana7557]

Thanks for your gochujang recipe.I try to used dry tofu to change meju,bcause I'm indonesian love cooking .

[@Anthony_DP]

Amazing. Thank you

[@WellBeanTV]

Great video! I have a question, I have made this recipe a few times and I was just about to make another batch but my mejugaru is expired :( can I use homemade miso paste as a substitute or is there something else you recommend?

[@Kimchimari]

How does you mejugaru look? It may still be ok to use as long as it’s not moldy or off smelling. I have not used miso myself so not sure. You could try it but should adjust salt amount. Good luck

[@WellBeanTV]

@@Kimchimari it looks fine still and no bad smell, maybe I’ll try a batch with each - Thank you so much :)

[@aaishubh3243]

Can i ask something...is meju garu really powder of meju blocks? Then can you explain how can we make that.

[@mariaafram443]

I was wondering how many liters(size) when it comes to the onggi, i will need for 5-6 servings?

[@josiahg2]

Thank you for the recipe! I'm halfway through it but I have a question, after you move it from the oven to the stove to reduce, how do you keep the rice from thickening the liquid? Are you not stirring on the stove? Mine turned to a thick porridge

[@Kimchimari]

You need to keep stirring! And should not be a porridge but quite watery. Maybe your heat was too high or reduced for too long.. I would add water back into it, mix and simmer for a short time.

[@hm6806]

Hello, firstly I'm in love with this recipe and how it was detailed, So, it's not impossible to make i even got to know meju is made but the concern is that the sun is too hot in summer and in winter im under the threat of rain, so how can I work around it? And will it be okay if in get too hot? Because here it's easily can reach 47° c

[@hm6806]

And can I replace Korean chilli powder? I saw you reply to some comments saying that its gonna be less sweet than the Korean one but can I add 1/4 sweet paprika to 3/4 normal chili powder to balance the heat and make it sweeter as you said

[@Kimchimari]

Hello. Thank you for your kind review. So.. Gochujang needs just some occasional sun to keep it from growing mold and then just need to ferment a bit over few months. How is the winter temperature where you live? Can you keep a close eye to keep it from getting wet in the winter? You can buy those glass lids with screens on the side to allow airflow while keeping out rain. a few days of very hot days maybe ok but I'm afraid it will dry out too fast before it has a chance to ferment. hope that helps.

[@Kimchimari]

@@hm6806 Hmm.. honestly I'm not sure how that will work out but adding paprika may work. maybe try a small batch and see how it goes. i hope you will let me know how it turns out cause I'm curious to know!

[@hm6806]

@@Kimchimari i have to make everything from scratch💀 meju, malter barley and if possible malted barley syrup So until the heat cools down a bit we will wait like after August or so When I have done preparing the meju I will be sure update you on 👍btw this from Saudi arabia

[@moonlightangelxo]

can you please make a video on how to make fermented soybean powder at home?

[@michaelkeller5008]

hi, very interesting :-) have to replicate your recipe! q: how can i see if something goes wrong during fermentation? (also - is a somewhat constant temperature needed, or "just sun"?)

[@Kimchimari]

Temperature wise, you just don't want it to be too cold/below freezing for too long since that will be hard for the bacteria to grow. But otherwise, it can be in pretty hot/sunny to cool temps. If you get a mold developing, or some kind of slime developing that's not good. If you used right amount of salt, that should not happen. Good luck!

[@michaelkeller5008]

@@Kimchimari thank you! :)

[@jeff3257]

Is there a temp min or max you should avoid during the fermentation process?

[@Kimchimari]

There isn't an exact temperature but it has to be warm enough for the bacteria to grow so it shouldn't be below freezing too much.

[@mparthur144]

I live in the UK so is it possible to make it in the UK? Can we keep it in the house instead?

[@jinjoolee3407]

Yes it should work - you will have to choose the months with most sun and make sure no rain gets in. Buy one of the Korean glass onggi lids that allows air circulation on the side but blocks out rain on top - like in my video. Good luck!

[@mounica.i7106]

In india the temperature right now is 40-44 degree centigrade so where should i store my gochujang is okay to store in fridge

[@dovescooing67]

hello ! as i don' find the Korean malt barley in my country, I am trying to use barley for beer to make the gochujang. Do you know which one i should use ? it is mesured with the EBC (European Brewing Convention) mesure...

[@Kimchimari]

Sorry for the late reply - yes you can use malt barley made for beer as long as it's diastatic (not roasted) one where the diastatic enzyme can still be activated once hydrated. Hope that helps! Thank you

[@dovescooing67]

Hello ! Online, they propose me to buy malted barley enzymes activated, or malted barley enzymes inactivated : which one should i buy for making gochujang ?

[@Kimchimari]

Yes, I just responded earlier - you should use malted barley with enzymes activated for gochujang.

[@Pacco3002]

A long process, attractive colour, fermentated for long time everything is fine. I have no chance because of the sodium !! If there is any solution for making gochujang and duanjang without salt or with black salt, I can try it.

[@Kimchimari]

Hi, sorry for the late reply. The salt is needed to keep it from going bad but if you want to reduce the amount of salt, you could try it and keep it refrigerated and plan to consume it quickly.

[@dovescooing67]

Hello ! Is it obligatory to put the glass jar outside under the sun or can I let them inside the house next to a window? Because I am afraid that the glass jar will brake from the sun heat outside

[@Kimchimari]

Hi! Well.. it might be ok but not having the jar get enough UV rays may increase the chances of mold growing on it. But you can try it - just check often, remove any slime or mold from top, and let air in by leaving the top open. Also, salt the top some additional times during the months of fermentation because salt prevents it from going bad. Just remember, even if you develop some slime or mold on top, you can just remove the top layer and continue the fermentation. Good luck!

[@dovescooing67]

Hello ! Does the recipe and the fermentation of gochujang creates alcohol in it during fermentation ?

[@Kimchimari]

Hi! No, it does not. Gochujang's fermentation is a lactic acid fermentation and doesn't produce alcohol. Ethanol/Alcoholic fermentation produces alcohol.

[@gustyattaway6419]

thank you.

[@Alexis-iq7lz]

There was a little bit of mold on top of mine but I scraped it off and added more salt on top. Is it better to keep it outside at all times, even here in Europe? Instead of just taking it out when it is sunny.

[@Kimchimari]

Alexis L most likely better to be outside because even if it’s cloudy, there will be uv rays vs none inside the house. Hope that helps!

[@testaccount6092]

I would love to make the fermented version, but I am allergic to gluten. Could glutinous rice flour be subbed for the barley?

[@Kimchimari]

Well, the malted barley helps to break down the rice so it's not as simple. Perhaps you can try my Instant version - kimchimari.com/homemade-gochujang-recipe-easy-quick/? It doesn't use malt barley powder but jocheong (rice syrup). Good luck!

[@testaccount6092]

@@Kimchimari It looks like the rice syrup also contains barley so I'm still allergic, but thanks for the suggestion.

[@Kimchimari]

@@testaccount6092 oh sorry I forgot to mention - so in that recipe you can substitute corn syrup or honey instead of the rice syrup

[@fityatulmukhsinah8322]

When use fish sauce, what fish sauce i can use to make gochujang???? Anchovy sauce OR canary sauce????

[@Kimchimari]

We don't add any fish sauce when making gochujang..

[@CyanBlackflower]

Excellent video. Thank you kindly for that. I thought I'd show my gratitude, by taking a little time to compose the following, and share a couple thoughts, and ideas, which blend well with ANY creative art, craft, or skill. If you choose not to read further,. then at LEAST enjoy yourself as you see fit.I will endeavour to put the information & instruction to the meticulous and good use it surely deserves. I am what many people call a "Chef" (Among other nice things) - At least my friends, relatives, and even my enemies call me that. They do it behind my back...So it MUST be true. !! Personally I prefer to use the term 'Alchemist' - By which I mean one who combines two or more components to create a product which is something MORE than the sum of its parts, or the ingredients used. While I am well versed and competent with several types of cuisine, and have a great fondness for ALL cuisine which uses Chili, I confess to knowing LESS than ZERO about Korean cooking. My mother is South American - as broad scoped genetically as that can be ranging from Native Carib, All the European types, and my great grandpa was Taiwanese. I live in Victoria B.C. Canada. ~I also call myself an "Amateur" - Make NOT the mistake so many DO. Confusing the word "Amateur" with Novice. To me an Amateur is one who does a thing because they LOVE doing it. The word derives from Latin "Amo / Amare" (To Love) As opposed to the professional which specifically refers to doing a thing for money. (There is NOTHING wrong nor definitive about plying ones skills or trade in either capacity, I just wish to clarify my meaning. It is advisable, that a person strive to be BOTH amateur in tandem with ones professional career. When we do this we will find we may never "HAVE to "WORK" another day in our lives, and our "Job" is one we joyfully do to the best of our ability, or not at all. Ahh But that we ALL had this philosophy! This world would shine like the Sun. ~At just short of 6 decades, I have decided to adopt THREE main protocols, or directives. To STUDY and LEARN ALL the time. Today, for example from YOU I learned How to make Gochujang. Second to APPLY myself towards becoming a better person each day including helping others obtain something they REALLY want. Thirdly, and this IS THE MOST IMPORTANT thing, - Why I get up out of bed....TO HAVE FUN. Same as a little toddler. They are ALL about fun Fun FUN! This requires a small dose of pain. Because Stillness....Is what gives MEANING to MOVEMENT. I mean, if EVERY day was a SUNNY day....Then...WTF is a Sunny Day?? For me, my Destination...is the Journey itself. The Time is NOW. Here. I love the LOVE I can See You Put into Your Cooking. You GOT IT. That is how we should treat ALL things we do which are of value to us. Gochujang, will take time, and I WILL make it. Yet I wanted to try some Korean BBQ, I've never had it, so, I looked over several recipes, which is why I decided to visit Your page, to get the goods on this Red pepper paste. I will only do the BEST of my ability, with what I have, or not at all. I had to substitute, and do the next best thing. I got, a pear, soy sauce, toasted sesame seeds, AND oil, green onion, garlic, ginger, shallots, black pepper, Korean Red chili powder (Fine) some whole brown cane sugar, some MSG, a dash of lemon juice, a some Japanese Saki, a shot of Mirin (Cooking rice wine) and some dehydrated Kimchi powder - I've been marinating a Kilo of strip loin, sliced into 1/4 inch strips now for almost 18 hours, and while this may not be ideal, it IS a start. By the time My first batch of Gochujang is ready, in late August / Early September, it is my intention to be able to cook a FULL Korean Dinner, and maybe impress some lovely Korean cutie. It seems to me that Korea has produced so real beauties. LOL! But First, the Alchemy... This involves a principle made of 3 diametrically opposed aspects. (I know this sounds impossible, to grasp the concept, requires a simple lateral thinking, so an example of 3 things which can be seen as opposite, we can use - The Sun, The Moon, and The Rain. To describe three conditions. Daytime & Nighttime - which are either completely clear or completely overcast and raining. ANY THING and or situation, and ALL classes of phenomena can be placed into 1 of 3 categories, regardless of context. 3 dimensions, 3 chronological tenses, 3 primary colours, etc, and the list goes on. If one takes the time to think about this, over time, sometimes YEARS - A commonality within ALL things, along with an understanding deeper than "Knowledge" can be apprehended. True Understanding is fluidic, and amorphic, and yet totally functional. It is ALIVE. I'm sharing this oversimplified description of an ideologue that is as infinitely simple as it is deep, just because it is better than typing something negative, or static. Most of us go to our graves, never realizing that we pretty much HAVE everything we need, to get anything and anywhere we want in this life. Anyway, I hope you are enjoying your day. Thanks for writing and posting these recipes. Thank You for reading my Jibba Jabba! I aim to Entertain! :D

[@user-ys7uj3ux9frok]

If i use regular rice flour it will still be authentic recipe?

[@Kimchimari]

Yes, you can use rice flour instead of sweet rice flour and that will still be authentic because there's a different version with just rice flour.

[@user-ys7uj3ux9frok]

@@Kimchimari Ok thank you very much 🥰✨

[@RAsh-nm3gb]

Can gochujang be made without rice syrup or any kind of syrup?

[@Kimchimari]

Hmm.. not sure. I kind of think it would come out very different because the subtle sweet taste is part of gochujang..but you are welcome to try.

[@RAsh-nm3gb]

@@Kimchimari thank you for replying :)

[@carolladiaries]

Hi, I have a question. It's need to be a sea salt and red chilli peper or could be another salt and another peper? Thank u

[@Kimchimari]

Yes, Korean chili powder will work best. Some other pepper may work but it just won't have the same sweet flavor. And yes any non sea salt will be too salty and not as good a flavor.

[@meee8456]

I don’t have Malt barley powder and fermented soybean powder in my hometown. Can i just add Barley powder and soybean powder ?

[@Kimchimari]

No.. sorry, Gochujang cannot be made without Meju powder (fermented soybean powder). If you are in the US, you can buy it on Amazon - amzn.to/2C6CgHL .

[@meee8456]

Kimchimari instead of fermented soybean powder can we use fermented soybean paste??

[@Kimchimari]

@@meee8456 you could try that. I have never made it this way but heard it's possible. Try adding gochukaru:doenjang 2:1 and then add malt or corn syrup to taste. also add salt (should taste salty to prevent molds) and a bit of soju. good luck

[@kirandatar4465]

Can I use soyabean flour? Can't get fermented flour.

[@Kimchimari]

I am sorry but soybean flour will not work. The main essential ingredient is the fermented soybean flour (meju karu) for gochujang. Thank you for asking!

[@kayceruleanne8096]

What if we don't have Rice syrup here? What could I use instead?

[@Kimchimari]

You can use corn syrup or oligosacharide syrup. Hope that helps!

[@annes8619]

I can't eat malt barley powder Can l use any other powder in place of the malt powder ? What can I substitute? Thank you

[@Kimchimari]

Perhaps you can try my Instant version - kimchimari.com/homemade-gochujang-recipe-easy-quick/? It doesn't use malt barley powder but jocheong (rice syrup). Good luck!

[@abowlofsalad8812]

My friend has a barley allergy. Is there a replacement? *EDIT:* OMG! Your dog’s name is Spock! A fellow Trekkie!

[@deb4908]

Do you have a gluten free recipe? My daughter has coeliac disease and cannot eat malted barley.

[@Kimchimari]

Well, I don't have a gf recipe for this traditional version but I do have one that's a more quick and instant version. It doesn't keep as long as this traditional one and doesn't have the same deep flavor but you can try. Here's the recipe - kimchimari.com/homemade-gochujang-recipe-easy-quick/

[@73lmargaret]

I am very allergic to gluten. What can I substitute for the barley powder?

[@Kimchimari]

well, i'm afraid there's no real good substitute for that. you can try my other gochujang recipe - and use corn syrup instead of rice syrup to make it gluten free for sure. also, meju powder doesn't have gluten in it but not sure if they are processed in plants that are gluten free.. so i would be careful about using that ingredient if you are highly allergic. kimchimari.com/homemade-gochujang-recipe-easy-quick

[@73lmargaret]

@@Kimchimari Thank you... I have seen that some people use maple syrup. That is my plan. I was mostly curious about the role the barley malt plays in the fermenting. I have some GF Miso paste that I was going to use in place of the powdered soy. I also thought maybe I should cook the rice flour like I do for kimchi. What do you think? Leave this out to ferment? Or put in the fridge? Thank you so much for the help! I love gochujang! The only GF I can buy is 95% corn syrup. So I am just making it.

[@Kimchimari]

@@73lmargaret well the germinated part of malted barely definitely aids in breaking apart rice and soybeans and fermentation so I am not sure of the result if omitted. As I said you could do a ‘instant’ version where you only let it sit for few days with just the syrup - it doesn’t give you the full funky flavor tho.

[@mounica.i7106]

Hey can i use short grain instead of sweet rice????

[@Kimchimari]

You can actually

[@mounica.i7106]

@@Kimchimari thank you

[@mounica.i7106]

@@Kimchimari does this gochuchang taste sweet??

[@fityatulmukhsinah8322]

Can i make with malt powder???

[@Kimchimari]

If you mean just the common malt powder, I'm afraid not. You need malted barley powder which has the germs still attached which is what you need for the fermentation. Hope that helps!

[@Alexis-iq7lz]

Can you cover it with plastic wrap for when it's outside?

[@Kimchimari]

No, it should be breathable - please cover it with a cheesecloth, mesh or something of that type.

[@Alexis-iq7lz]

@@Kimchimari A baking cloth?

[@Kimchimari]

@@Alexis-iq7lz hmm.. not sure what you mean by baking cloth but you need the sun to go in so any tight weaved cloth would not be good. a net or mesh would work best.

[@Alexis-iq7lz]

I settled for a piece of garden cloth. It's the closest thing I have to mesh.

[@JungkookwifeN]

Can you keep a store bought gochujang out of the fridge?

[@Kimchimari]

Yes - gochujang can be stored outside of fridge! But after a year or so, the colors will darken and the flavor won't be as bright..

[@JungkookwifeN]

@@Kimchimari thank you 💜🙏

[@dovescooing67]

Should the enzymes of malted barley be activated or not? Because on internet they propose me enzymes activated or enzymes inactivated

[@Kimchimari]

I think you can say the malted barley is activated when you go through the step of soaking it in warm water. So there’s no separate process needed to ‘activate’ - just follow the recipe. Thank you

[@dovescooing67]

@@Kimchimari Hello thank you for the answer, i didn't ask my question very well sorry haha. Online, they propose me to buy malted barley enzymes activated, or malted barley enzymes inactivated : which one should i buy for making gochujang ?

[@Kimchimari]

@@dovescooing67 Hmm I guess you are talking about Diastatic vs Non-Diastatic malt powder? And I don't know which one you call 'activated' but you want the malted barley that has the enzymes still intact so that it can be activated during fermentation to break down the starch. If you buy 'malted barley' for beer brewing I think that will work fine. I'm honestly not sure about using the Diastatic powder for gochujang since that's mainly for baking but I think theoretically it should work. Thank you!

[@dovescooing67]

@@Kimchimari thank you ! as i live in France i don't really understand the ingredient transalted in French + when i'm looking for it in France it's even harder haha

[@Kimchimari]

@@dovescooing67 Oh I see.. yes, that must be hard. I hope you can find barley that's malted for brewing beer, that would work best. Good luck!

[@Alexis-iq7lz]

Is there a way of making gochujang without the 6 months of sun? I live in Sweden. Perhaps a shorter fermentation indoor?

[@Kimchimari]

You could do a very slow fermentation in the refrigerator or shorter indoor but you would have to watch for mold on top.

[@Alexis-iq7lz]

@@Kimchimari What happens if I see mold?

[@Kimchimari]

@@Alexis-iq7lz You can just remove that area as soon as you see it and I would recommend sprinkling some extra sea salt (Korean preferably) on top.

[@Kimchimari]

The sun's UV rays prevent mold and also concentrates the flavor by drying it out.

[@Alexis-iq7lz]

Thank you! Perhaps I could do that and take it out when we do have sun?

[@manpuicamei8264]

I made it and the paste come out well, but after sometime it become so watery. Y is that?

[@Kimchimari]

Hm.. do you mean how there is some pool of liquid that forms? That is normal. You should just mix it well and keep on fermenting it in full sun. Over time, moisture will evaporate and gochujang will become less watery.

[@koky1978]

If i use babrika (not hot pepper powder) and Egyptian pepper powder ( it not very red but very spicy very spicy ) spoon of Egyptian pepper powder and spoon of babrika,it will be authentic recibe of guchugaru ???

[@Kimchimari]

Hi - I'm sorry but I have never had the Egyptian pepper powder nor babrika so it's hard for me to say much about it. But I think I can safely say it won't be 'authentic' but that doesn't mean it won't taste good. Try it and let me know!

[@koky1978]

@@Kimchimari When i made it mix i was red and not very spicy medium same like guchugaru it wil still authentic too ?

[@Kimchimari]

@@koky1978 Gochujang can be medium to very spicy. So in terms of spiciness I think it can be OK. But you keep asking if it will be authentic. I think you don't really want to be asking that question since the definition of authentic means it is made in the traditional or original way which means you would have to be using Korean ingredients to achieve that. I think what you are asking is if it will 'TASTE authentic' and that can be achieved but because there's a certain process that happens during fermentation between the gochukaru and meju powder, it is really hard for me to say whether it will work or not with a non--hot pepper powder. But you are welcome to try a little amount and see how it comes out. And I assume you will be using Korean meju powder and other Korean ingredients. Otherwise, the result will not be the same. Thank you for asking!

[@user-ys7uj3ux9frok]

@@Kimchimari I will use a mixture of red chili powder and paprika to give a lighter color and flavor to lower the temperature of the chili powder too

[@user-ys7uj3ux9frok]

@@Kimchimari Will the fermentation work if I do this, it's red pepper powder but it's very hot I just say turn down the heat with paprika and cold pepper powder

[@Heartbeatpb]

Can we use normal hot chili powder?

[@Kimchimari]

Koreans have specific chili peppers grown and processed for Gochujang and Kimchi so other chilis won’t give you the same results in terms of heat and flavors but you can always try a small amount. Do you have meju powder? Can’t make it without it.

[@Heartbeatpb]

@@Kimchimari thanks. The meju powder i will try to get it from the local asia shop or internet. Gochugaru i can get from the asia shop.

[@Heartbeatpb]

@@Kimchimari i more question is the meju powder not the same like soy flour?

[@Kimchimari]

@@Heartbeatpb no meju powder is powder made from fermented soy beans. You can read all about the ingredients in my blog post - kimchimari.com/how-to-make-gochujang-at-home/

[@Heartbeatpb]

@@Kimchimari i looked today i couldnt find the powder. I just found the fermented soy paste. Can i use the paste?

[@diva555sg]

Thanks for sharing.

[@OkiTLC]

What size onngi for this recipe?

[@Kimchimari]

Ethan Bloxham The recipe makes about 1 gallon and my onggi is about 2 gallon size.

[@OkiTLC]

@@Kimchimari thank you! My wife is a native Korean and thinks I am crazy for wanting to make Gochujang.

[@johnythstrygrnty]

999 subscribers. I'll subscribe so you can have an even 1k.

[@Kimchimari]

Awww thank you soo much!! I really appreciate it. 😍

[@dovescooing67]

* are not haha

[@monalisachakma2805]

Please say in hinde