10-Minute Homemade Gochujang

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

2 ½ lb (1.2 kg) Korean rice syrup (jocheong)

½ cup (150 g) Korean coarse sea salt

4 ¼ cup (1 liter) mineral water, warm

2 ¼ lb (1 kg) Korean fine chili powder (goun-gochugaru)

⅓ lb (150 g) fermented soybean powder (mejugaru), sifted

1 cup (240 ml) Korean plum extract (maeshil cheong)

1 cup (240 ml) Korean alcohol (soju) , or sake

subheading: EQUIPMENT:

large mixing bowl about 4 quarts or higher capacity

airtight containers for storage

Directions at beyondkimchee.com

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