Gochujang

• Vegetarian

• Condiments

  • 300 g Honey

• Baking & Spices

  • 500 g Korean red pepper flakes
  • 220 g Malt flour
  • 225 g Rice flour, glutinous
  • 175 g Salt flakes, fine
  • 225 g Soy bean flour

Found on nonnascooking.com

Description

Directions

• Place 3 litres water in a large saucepan over high heat and bring to the boil. Remove from heat and set aside for 15 minutes to cool slightly. Add malt flour to pan and stand for 5 minutes, stirring every minute. Strain through a fine sieve lined with muslin, and then return water to pan. Discard malt. Slowly add rice flour to pan, whisking continuously, and place over high heat. Bring to the boil and cook for 2 minutes or until mixture thickens. Turn off heat and set aside for 30 minutes, stirring occasionally. Return pan to medium heat and bring mixture to the boil. Cook for 25 minutes, stirring continuously, until mixture has reduced by half. Remove from heat and stand overnight, uncovered.
• Add soy bean flour and red pepper flakes and mix to combine. The mixture will become very thick and stiff like glue, keep stirring to form a paste. Set aside for a further 30 minutes.
• Add salt and honey and mix to combine. Stand overnight, uncovered, then transfer to sterilised jars (see Note) and refrigerate for 4 weeks to ferment.
• Note
• • Malt flour, glutinous rice flour, soy bean flour and Korean red pepper flakes are available from Korean food shops.