How To make Kochu Jang (Hot Sauce)
7 1/2 c Glutinous rice powder
5 1/2 c Chili powder
5 1/2 c Salt
4 c Yeodkireum powder
- (dried barley sprout malt) 2 c Meju powder (soy bean malt)*
8 1/3 c Water
* NOTE: Available in Korean markets. Consists of soy beans which are made into dumplings, fermented, dried, and then powdered. In a bowl, combine YEODKIREUM powder and water. Mix well, then strain off liquid into a large pot. Add glutenous rice powder to liquid and mix well. Cook over low heat (113F, 45C). Remove from heat and allow to stand until rice powder is dissolved. Heat to boiling, then reduce heat and let cook for 30 minutes. Transfer to a large bowl to cool. When completely cool, stir in MEJU and chili powder and blend well. Leave overnight. The next day, mix in 4 cups of the salt and transfer mixture to a large container. Sprinkle remaining salt over, then cover with loosely woven cloth such as cheesecloth or gauze. Leave in a sunny place to ferment, stirring occasionally, for one month. ADDITIONAL NOTES: Use a large container, as mixture rises as it ferments. During fermentation, cover container at night.
How To make Kochu Jang (Hot Sauce)'s Videos
How a gochujang master makes the Korean chili paste #shorts
How a gochujang master makes the Korean chili paste — a recipe that her family’s been using for the last 100 years.
Homemade GOCHUJANG | How to make Korean Chili paste
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Korean Chili Paste ***EASY 5 MIN RECIPE*** How to make Gochujang (고추장)
LAY HO MA everyone! You're definitely going to want to try making this incredible Korean chili paste (called Gochujang). Its, salty, spicy, tangy, and absolutely versatile. In fact, you'll learn how to make an amazing Korean stew in the next episode. When I was in Seoul in a little while ago, I ate a lot of spicy dishes where gochujang was used as the base. Its absolutely packed with flavour. Join me in this episode and learn how to make Gochujang - Korean Chili Paste.
Ingredients:
2 tbsp cane sugar
1/2 cup water
1 tsp salt
1 tbsp hatcho miso (dark miso) or use red miso if hard to find
4 tbsp Korean red pepper flakes (gochugaru)
1 tbsp sesame oil
1 tbsp rice vinegar
Directions:
1. Warm a saucepan on medium heat
2. Add the cane sugar, water, salt, miso, and pepper flakes
3. Give the mixture a stir
4. Add in the sesame oil and rice vinegar, turn the heat off, and stir
5. A nice paste should have formed. You're done!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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18months old Mj loves Kochujang!Spicy pepper paste
How a Gochujang Master Perfected a 100-Year-Old Recipe — The Experts
In Andong, South Korea, fourth-generation gochujang master Choi, Myung Hee works on a 100-year-old recipe for the fermented red chile paste. Due to the difficult nature of making gochujang, she has also created an award-winning method for others to make it at home.
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Credits:
Producer: Carla Francescutti
Field Producer/Director: Nadia Cho
Camera: Gerald Lee, Tim Han
Editor: Charlotte Carpenter
Executive Producer: Stephen Pelletteri
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Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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