Flour-based gochujang.
Fermentation & Pickling⏱ 300min👥 2 servings
Ingredients
- 4 liters of malt extract (yielding 3.5 liters after boiling).
- A moderate amount of flour.
- Gochugaru (Korean chili powder),适量.
- Salt (for seasoning).
Instructions
1
The persimmon pulp is soaked in water and repeatedly squeezed until a milky white liquid is extracted.
2
Pour the malt syrup into a pot, mix in flour, and bring to a boil.
3
Simmer until all the moisture has evaporated and the desired consistency is achieved.
4
Add the gochugaru (Korean chili powder) to the simmering liquid and stir well to prevent it from clumping.
5
Season with salt and adjust the final concentration accordingly.
6
Once the gochujang is finished, transfer it to a container and let it age in a covered area, such as a balcony, for 2-3 months.
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