How to make Korean hot pepper paste ( Gochujang:고추장)
Ingredients: 2 pounds of barley malt powder (yeotgirem) water 10 cups of sweet rice flour 1 bottle of rice syrup (1. 6 kg) 4 cups (1 pounds) of fermented soybean powder (mejugaru) 16 cups (1. 6 kg) of hot pepper powder 4 cups of kosher salt Directions: 1) Mix 8 liters (32 cups) of water and 2 pounds of barley malt powder (yeotgireum) in a large basin 2) Strain the mixture and put it in a large heavy bottomed pot. 3) Heat it up on the stove for about 2
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