@_cookim_: Korean Jang : Gochujang Ingredients - 500g gochugaru - 500g glutinous rice flour - 300g malted barley (yeotgireum) - 200g meju garu (fermented soybean powder) - 3L water - Salt (10% of total mixture weight) ⸻ Recipe 1. Mix 300g malted barley with 2L of lukewarm water, and let it sit for 2 hours to extract the natural enzymes. 2. Strain it through a fine sieve, keeping only the liquid. 3. Use only the clear upper layer of the malt water. 4. In a pan, combine 500g glutinous rice flour with 1L of water and cook over low heat for 10 minutes to make a thick rice paste. 5. Mix the malt water with the rice paste, and leave it at room temperature for about 8 hours for saccharification (conversion of starch into sugar). 6. Add 500g gochugaru and 200g meju garu, and mix well. 7. Weigh the mixture and add salt equal to 10% of its total weight. 8. Transfer to a sterilized jar and cover the surface with a thin layer of salt. 9. Cover with a cloth or plastic wrap, and ferment in a shaded place for about 3 months (at 20–25°C). ⸻ Fermentation Science Malted barley & glutinous rice paste - Malted barley contains enzymes that break down carbohydrates. - These enzymes convert the starch in glutinous rice paste into simple sugars (Monosaccharide), creating the sweetness that feeds the microbes. Meju powder - The microorganisms in meju use those sugars to start fermentation. - Its proteins are broken down by enzymes, producing the deep umami flavor unique to traditional gochujang.

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Wednesday 29 October 2025 15:23:19 GMT