Korean Fermented Chilli Paste

[@Hilde_von_Derp]

Really good gochujang can be really magical. Hot, but with a subtle sweetness and a warm fruity rich chili flavour. I’ve never tasted homemade though. Hope this turns out, good luck!

[@bubblegumplastic]

Your icon 🥰 I love Hildegard von Blingin so much, she has one of the most angelic voices I've ever heard

[@someone-mi4wv]

Which one can u recommene

[@toshitasingh1398]

i didnt even remember watching the original video so i went back and checked and i did infact watch it 7 months back, its so amazing how the algorithm showed me the second part itself

[@bethwood765]

I’m going to try this with allulose as the starch/sugar. It probably won’t be as rich as yours but it will fit into my lifestyle. Love this! Thanks for sharing!

[@hopeadler507]

Kimchi is meant to be altered to your tastes and needs. That’s the entire point was to use when times were rough and to keep healthy and such. So altering things when your health requires is very acceptable and Koreans would never be mad at using alternatives better for your health!

[@phialie]

That's my favorite sugar substitute! :) Do you plan to substitute the malted barley water as well as the rice & more obvious sugar/starch sources? I ask b/c if you take ALL of these things out, it might not ferment as alulose doesn't ferment. Making comparable low sugar/carb substitutes for things is an interest of mine as well & sometimes it can be so complicated to find the right balance 😢 lol😂

[@bethwood765]

@@phialie I’ve tried it in other kimchi (radish, green onion etc as well as fresh cabbage kimchi). I learned to make it from my Korean sister and she never used rice or any grains, nor any sugar but an apple or when available a Korean pear. Hers always fermented well. Sometimes it took a bit longer if you wanted a more sour taste, but I think the natural sugars in the vegetables assisted in the process. I’ve used allulose in lots of the fresh varieties and it works great. I’m going to use just the allulose and see! I’m hoping it will just add balance and the natural sugars in the veg (and probably a pear) will work!!

[@MrEggHead.]

I'm not sure allulose is fermentable.

[@bethwood765]

@@MrEggHead. Ive used allulose in kimchi before and the kimchi did ferment slowly but nicely. It could have been the natural sugars in the veggies. May have to experiment and see if just the allulose will ferment…

[@Bpaynee]

Man.... It really makes you appreciate all the time and effort that must have gone into coming up with gochujang. Talk about a genius whoever put those pieces together!

[@pi99y]

Really nicely done, but one thing that korean earthemware pot should not be washed with dishwashing liquid since it absorbs the liquid in the holes on surface. Instead try suing baking soda.

[@jinja-ninga97c21]

Why baking soda if I may ask?

[@neshasaawez1598]

@@jinja-ninga97c21it’s antibacterial and safe to consume.

[@floridflesh]

​​@@jinja-ninga97c21 It's a really good natural cleaning agent that gets rid of grease, disinfects, and also very abrasive among other things. And if you think about it since everything soaks into the container, I'd rather my food have baking soda leech into it rather than soap that might make it taste bad

[@user-sg5gz4lz8c]

True, even myself as a Korean overlooked that important detail after watching my nana make gochujang over the years as a child. Kudos to you bro 👍

[@mariaafram443]

Amazing! 😍 I have made my own too and ended up with 8-9 liters of Gochujang hahaha. But it need to age for at least 6 months for it to be good to use! 😊

[@Waddayatakamefor]

Ooooh this looks like it would be amazing. Looking forward to the finished product in few months!

[@phialie]

Can't wait to see how this turns out! I've been considering trying to formulate a gluten-free & mildly spicy version b/c so many people I cook & like to share food w/ have allergies or stomach things 😅 Seeing all the experiment videos is inspiring & motivating! 😊

[@rebeccaspratling2865]

Good luck!

[@mary-janereallynotsarah684]

Is there gluten in the store tub version too? It's great ur making a non gluten version.

[@sirchys]

I was wondering if there was gluten in the store bought tubs as well.

[@phialie]

@mary-janereallynotsarah684 Yep there usually is gluten in the store tubs either from the malted barley water alone or they will just put wheat flour in, I presume for the same effect but it'd be a bit cheaper? Just to know what to look for, the gluten protein (not like what glutinous rice is, despite the same texture when worked into a dough) is found in WHEAT, RYE, BARLEY & their hybrids like TRITICALE & things that are derived from these like MALT (b/c it is often from barley). And if you've never looked up a video for making seitan- which is literally just gluten protein- it's totally fascinating even if you're gluten intolerant :)

[@moniquewrites9046]

I really appreciate how thorough you are in these videos in describing every step.

[@tammyjones7794]

The western world watches with much anticipation (drooling)

[@user-sg5gz4lz8c]

I'm Korean, but I can confirm most of us didn't know how this magical paste was made before watching this video. Great work 👍

[@swisski]

I love this idea! I don’t like to buy commercial gochuchang as all of the ones I can find at my local Asian supermarket contain corn syrup. I might give this a try, cheers!

[@k.a.u.4599]

Oh this is a good tip for me (allergic to plums) to check chili paste ingredient lists

[@3cas3]

I'm super impressed by this audio. It sounds so crisp and clear. I've got microphone jealousy over here.

[@ReiXiu448]

Wow 😲. That looks amazing 🤩. I really want try this myself.

[@ellejaym3162]

My husband grandmother makes this whenever she would visit from Korea. ❤

[@siempreamor5149]

🤤 I absolutely love it!

[@powyr4469]

How I wish I knew this guy, I'd pop over to taste those cheungs and homemade delicacies 😊

[@Bllue]

That looks better than the store bought stuff already 😮

[@GoodKarma11]

Looks so good 🤤

[@64___]

Yum! Also want an update on your kitten 😸

[@thirstae-for-bts5483]

I can’t wait to see how this turns out!!

[@user-pi6nb2oz9r]

After going through all your clips, I could tell that you are just a pure professional.. so... if you are staying in Korea, and have plans to open up restaurant, I would really really wanna visit.

[@cproteus]

Sooooo for me in Bulgaria - just be grateful I can even have one store where I can get the red tub. 😂

[@louisedost8476]

I’ll buy mine thank you‼️❤

[@doncortorreal5531]

Sir imma need to know where you got that jar!

[@beajaye8244]

Love my red tub contents! Cant imagine trying to duplicate such happiness!😊

[@YogsenForfoth]

Gochujang and Sambal are absolutely amazing.

[@anomienormie8126]

Reminds me of my grandma’s

[@Florinda_5]

Neat! Didn't know rice played a role in its making.

[@emeraldgreen3196]

Does the packed gochujang have soju in it??

[@jdleviathan6319]

Idk if I’ll ever see the next part but I hope it turns out well

[@ajtam05]

Damn so next video in a week showing the 3 month old project right? Lol

[@bellekordo]

Oh wow...i am jealous! I want to try this!

[@GoGoGadgetDoom]

If you would not mind saying, what brand is that stock pot you use here? I love the shape, and chonky handles.

[@KK-ps3mb]

ㄷㄷㄷ... 한국사람인 저도 고추장을 어떻게 만드는지 모르고 먹기만 하는데, 덕분에 어떻게 만드는지 배웠습니다.

[@leciabella9461]

Yeahhh I’ll purchase 😳

[@maryann2366]

Glad you made it from scratch, but I'll just buy the red tub. 😊

[@hisukserjeant5204]

Yum yum mixing wt rice its heaven!!!!

[@myohkhant8347]

Waiting to see your whisky soju!!!

[@chinnywanders]

What alcohol do you use for cleaning earthwares?

[@gilangsuryadharma8965]

"imma gonna try to make gojuchang", start with sticky rice 💀💀

[@user-rh5mx4qc2k]

..?

[@PostSasso]

That's a big commitment. Making an enormous tub of gochuwhateverhefuck

[@ceebeetan]

I want to be your friend 😂

[@SamIAmB]

I bought some of this for bulgogi not too long ago 🤤

[@tigreallbinose7821]

I smell it omg I love how brain tricks itself

[@annelie3452]

Do you also disinfect your kimchi containers? I've never thought abt it woa

[@jackstrubbe7608]

Dusting the salt with a seive gives a more uniform (and safer) seal.

[@AD-jq7ow]

I find korean food too sweet

[@zombiasnow15]

I adore chili paste😋

[@itsthereality]

Yummmm

[@HaileyDelaine]

That’s the secret sauce right there!

[@nathanzamudio1453]

wonder why we stopped making a lot of things like thos from scratch i mean its a mostly simple process and i bet it taste amazing and you can make them to ur flavor preferences

[@isangAko]

Soju? Wow did not expect that to be part of the ingredients

[@ExploreAroundUsOfficial]

Oh man!

[@rb2k196]

I'm always curious as to when it was decided that Gochujang = red tub and Doenjang = Brown/Orange tub, and Ssamjang = Green tub. I understand for the first two that it's pretty much linked to sauce colour but I do wonder when it just became a (virtually) unanimous thing 🤔

[@skygazer5375]

Dish soap and alcohol?? Ermmm.. I dunno if alcohol is going to remove all the dish soap seeped into the little pores in the Onggi thoroughly

[@aliaalialiot940]

cant wait the result

[@TiaChii]

Wait you add 식혜 to the 고추장 mix? I had no idea

[@YoungilJun]

Need an update on this in 3 months.

[@chadinacalico5006]

I just bought a $15 tub of it and I was like “oh cool next time we’ll just make it”… I think I’ll just keep buying it

[@kasvinimuniandy4178]

Oooo

[@AbnerRynjah]

bro if you can make me one that full in that container of yours? I would buy it from you knowing it wouldn't cost much plus your labour and shipping. will still be worth it that that tiny tub

[@ro.renn.garland]

Do you know what variety of chilli is used for gochugaru? I wondered if it's a specific type of chilli.

[@yudeok413]

Does gochujang you get in the red tubs contain soju as well? 😅

[@DeathRitual15]

What could you use instead of the malted barley? I have celiac and can't have barley

[@eaindraysukyaw4238]

uh question so you use malted barley and rice to make sugar but can't you just use normal sugar dissolved in some water?

[@schnozz4301]

It makes sugar but those two ingredients bring a lot of their own flavors. Using just sugar would make a less flavorful end product

[@RED01SEA]

Dude is making a magic spell !! What are those ingredients dude

[@somadas7393]

Pls make A video of gochujang after 3 months how it is ready to eat

[@enochpage1333]

Where did you get that fermentation jar?

[@csy897]

I remember dae jang geum winning one round in the cooking contest with her mother's 10 year korean jang recipie though I can't remember which sauce it is.

[@user-hy4je5wd8g]

I’ve made my own recently without the fermentation

[@gaghhuh2943]

When you cant find gochujang in your city so you decide to make your own only to find out the ingredients are only sold in korea :|

[@druidOcelot]

maangchi has a recipe for homemade meju blocks, if you want to go the truly homemade route, and make your own meju to powder for that part of it. (it is a huge process)

[@therealdonchelios]

That's a Redmane ritual fire pot 😂

[@annonone93]

Could you do this with yeast instead of malted barley water?

[@user-rh5mx4qc2k]

항아리는 세제로 씻으면 빨아들여서 안된다고 합니다.(돌솥도 그렇고.) 손이 많이가서 힘들다고..

[@kikiy245]

Wait does store-bought gochujang has soju or any sort of alcohol in it too?

[@BusyAngel9999]

You always have to check ingredients, they mention alcohol

[@OmiOmislysolofficial]

What do you substitute the alcohol with non-alcohol ingredient for this?

[@manasvinshah7022]

Im always skeptical with homemade fermented ptoduct ,whether they are edible or not, any tip?

[@TheGoodCrusader]

You can make that rice and barley malt into beer

[@sophroniel]

"until the rice looks puffy like this" * doesn't show us anything close up so we can't see any difference from the uncooked rice *

[@Minacollections]

What can we use instead of soju?

[@user-cr2lg6zs2n]

Toktok han chung nyeon.

[@Siver5300]

Me following up with the recipe Aha Aha Aha What the heckk is sea Saalt

[@sagarikauday3569]

Maybe salt could be sifted over the top to ensure it doesn't touch the air

[@Afirs_world]

Where do u keep it to ferment?

[@genuineinterest]

I'm trying to branch into Korean cuisine so I bought a tub of gochujang the other day. Any suggestions on how to use it?

[@yenee94]

What kind of recipes are you looking for? Meat? Veggies? Stew? Rice bowl?

[@genuineinterest]

@@yenee94 ideally vegetarian/pescatarian-friendly, but ultimately I just have no real idea how it's supposed to be used and what I can do with it. So any recommendations would be welcome.

[@hydrolox_rl10b-2]

항아리에 주방세제? 제가 전문가가 아니라 모르겠는데 써도 되는거였던가요?

[@arbaiyahaziz7114]

Is it essential to put soju or its okay to skip?

[@eilzmo]

Does anyone know if it would be possible to do this with something other than barley (to avoid the gluten hehe)?

[@justjonelle]

😮

[@csung6965]

우리 할머니보다 낫다😂

[@maddonut621]

Im allergic to wheat and corn everything... i was trying to find a store bought version without either but can't find any... could i use potato, rice or tapioca starch instead if i were to try this?

[@schnozz4301]

I'm not sure if starch is a substitute for malted barley. I saw someone reccomend using other malted grains, which they found on gluten free beer brewing websites but can probably be found elsewhere

[@latebloomer9839]

@JohnnyKyunghwo it's been 3months. Let us know how it turned out.

[@shelldie8523]

So first off I'm a little angry coz I recently gave in a and ordered some from abroad (I saw other recipies and it wasn't doable) Your recipie is actually doable mostly because I have aspergillus cultures. It's gonna take me like a year. depending on how well yours turns out, I at the very least have confidence to begin. Why couldn't you have posted this like 4 weeks ago

[@midnightwalk6730]

Can gochujang be made without alcohol ?

[@elizabethdelacruz7639]

Hope there is a recipe

[@ella_t206]

Just to let you know its been 3 months 😅

[@Lathikapv1031]

Day 42 of asking Johnny to make a mango syrup

[@tatigrasso1993]

How did it turn out