(intro music)

Hello everybody!

I am in Wellington, New Zealand.

One of my reader's house, Jamie Frater,

he wants to make Korean gochujang, hot pepper paste.

[ You will need: Barley malt powder (yeotgireum), water, sweet rice flour, rice syrup, fermented soybean powder (mejugaru), hot pepper powder, kosher salt ]

Let's start.

[2 pounds of malt powder in 32 cups of water]

I'm going to mix this yeotgireum-garu, so malt powder.

[ 2 pounds of malt powder in 32 cups of water ]

M : Jamie, what are you doing?

J : Nothing~

M : I need your help, c'mon.

M : So this leftover on the bottom, so let's not use.

M : That's okay.

M : Yeah, because that's enough.

M : Turn on the stove. (laughs)

J : Medium?

J : Medium? M : Yeah, medium.

M : Jamie, now this is my finger I can use this,

M : and this is warming up.

J : Mind if I try? M : Yeah, you can.

[ It will take about 15-20 minutes over medium heat ]

M : So now I'm going to turn off the heat.

[ add 10 cups of sweet rice flour (1.6 kg) ]

[ Let it sit for about 2 hours. Enzymes in the malt powder will convert starch to sugar ]

M : So, Jamie. J : Mhm. M : Right?

M : Look at this, it's really clear, J : Ahhh, right.

M : The water looks, you know. You can taste it.

M : Little sweet. J : Mmm. M : Isn't it? Yeah.

M : Now, time to boil.

Now, we have to boil this mixture until the amount reduces by about one third.

[ About 2 hours later Yay, we made delicious, sweet, and shiny porridge! : ) ]

M : It looks a little thicker than before.

Now, really really sweet.

J : Mmm, oh sweet, mmm. M : Sweet.

M : Add rice syrup to make it more shiny and sweet.

[ Add 1 bottle of rice syrup (1.6 kg) ]

M : And, turn off heat.

Wait until it's really cooled down thoroughly.

J : Okay M : And then we're going to add gochujang ingredients.

J : Mhm.

M : So far, it's easy or difficult for you? J : Easy.

M : Show your face how very excited you are.

J : I'm very excited.

M & J : (laughs)

J : See you soon~ M : (laughs)

M & J : Hi, we're back.

M : Look at this.

[ 30 cups of sweet shiny mixture! ]

And then, time to add three ingredients.

But I need to split this mixture because there's not enough room to mix all together.

So I'm going to transfer some to another pot.

M : First, fermented soybean powder, in Korean : mejugaru.

M : A little sticky, isn't it? You feel it? J : Mmm. Yeah. M : Yeah

M : Gochujang is sweet, spicy, and salty.

Hot pepper powder instead of hot pepper flakes.

M : Wow, beautiful, eh? J : Mmm. M : Yeah.

[ 4 cups of salt ]

[ faster... faster! : ) ]

[ Did you notice we switched pots? : ) ]

[ no problem! ya ya ya! : ) ]

M : Let's transfer to your earthenware jar.

So he recently visited Korea, and he bought this and get it delivered to home.

M : We made this gochujang!

M : Ohh, my baby~ J : Yes.

M : So we have small leftover.

M : Like mommy and baby. J : (chuckles) M : So cute, eh?

M & J : Cheers! M : So today, all day,

M : we just spent, you know? J : Yeah, all day long.

M : Yeah, all making gochujang.

M & J : See you next time!

M : Bye! J : Bye bye!

M : Put it in the sunlight on sunny days, but keep it covered with mesh,

so no bugs can get in.

The sun will dry the top a little,

but don't worry,

stir it up and there's a beautiful rich color underneath.

Enjoy my recipe~