How a Gochujang Master Perfected a 100 Year Old Recipe First Person

In Andong, South Korea, fourthgeneration gochujang master Choi, Myung Hee works on a 100yearold recipe for the fermented red chile paste. Due to the difficult nature of making gochujang, she has also created an awardwinning method for others to make it at home. For more food and restaurant news, sign up for our newsletters: Credits: Producer: Carla Francescutti Field Producer, Director: Nadia Cho Camera: Gerald Lee, Tim Han Editor: Charlotte Carpenter Executive Producer: Stephen Pelletteri Development Producer: Ian Stroud Supervising Producer: Stefania Orrù Associate Producer: Julia Hess Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal For more episodes of First Person, click here: Eater is the goto resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now