And here I was trying to find a suitable way to make a quickish red paste for my lunch only to figure out I need to wait it to mature for 5 years in pottery. ^.o
I absolutely love this video, from the location it was filmed (sitting down on a blanket outside with pots of kimchi) to the people (the kimchi master and the other woman who explained & translated). She seemed to enjoy being involved, which is nice to see.
Korean food from what I noticed is heavily based on prep and fermentation. Its no wonder they are so healthy! But also I have alot of respect for Korean food culture and its history.. something about preparing things in seasons and the time and patience it takes to enjoy these delicacies is very beautiful.
The first time I tried this Korean chili paste, I expected it to taste like a real chili. Hot and burn since their color is bright red. But it actually more like sour and sweet. Most of their cuisines have this sour and sweet taste. Kimchi taste really good tho.
salty min 07 same here. She looks kinda cute in that hanbok. I love the fact that she is staying all traditional n it still looks so good n nothing like a costume
Yup should've been better if she showed the difference between a just made paste, a 6 months old paste(minimum edible time) and a 5 year old one (max taste)
This is the most beautiful video on how to make Gochujang. Filmed in a traditional, artistic, and Zen environment. The fact that it’s made without the addition of any sugary syrup is a million dollar discovery for me. My family avoids sugar due to it’s detrimental effects on health, and this recipe allows us to enjoy the millennium Korean traditional Foods that we love so much here in the USA. I don’t mind if I have to wait six months or year to enjoy this pepper paste. Real food is slow and takes time. Thank you so very much. I wish the amounts and ratios would have been given to us, but I will be having to do some guessing. Can’t wait for this fun and healthy and delicious project. Thanks 😊 a million for the beautiful work.
Koreans do have the best skin and the best skin care products in the world, hands down; is not the French nor USA. Korea takes skin care solutions very SERIOUSLY. 😊
@HKim0072, it is. It opens the pores and releases toxins - it is part of the culture skin care régimen. You can try at home a steam bath or hot towel. Works either way just consistency is key.
I was in Seoul for a couple of months and watched the family we were renting from make Kimchi in the courtyard of their house and let it ferment it was incredible love this video
I absolutely love the taste of Korean red pepper flakes...i have a big bag in my home now that i use alot. My 12 year old daughter lives the taste too. Fascinating to watch this. Thankyou.
How amazing! I wish there was a follow-up video now that 6 years have passed. It would be nice to know how the clay pots are stored in the winter, the climate that is ideal for this kind of fermentation, proper storage during fermentation, and what to watch for both good and bad to ensure the safety of the paste.
Very interesting & educational. I didn't realise it is Vegan🙌. Lovely to see the traditional way it's made & done outside with pots of Kimchi & birds singing in the background😃
Cooking and preparing food is an art, indeed. To be savored each step of the way... Not derived from a fast food drive through and eaten while multitasking... :P
Korean food can be very vegan friendly. Although the popularity of Korean BBQ would lead you to think otherwise. Growing up, I ate many vegan meals without realizing it.
Thank you! I have only recently discovered gochujang, but I love it for it's nuances of flavor. I've recently used it chili, in a peanut salsa and as part of a marinade for pork. Looking forward to making my own. Again, thanks!
Buying in a supermarket gives me a chance to use it. It's not part of my culture but I love to learn about different culinary cultures and benefit from using them
They are both so beautiful and it's great to see how connected they are to their culture. Korean culture has always intrigued me- makes me want to travel there even more now lol.
Very interesting. The more I learn about Korean culture and the cuisine, the more I wish I could live there and learn everything from (master)chefs like Mrs. Lee
This is so intricate! Well, if there is any influence that I really love about Koreans that they brought here in the Philippines is food! I’m a spicy food lover. I would eat more Korean foods than Japanese foods. I love Gochujang to the point that I bought one and using it with almost any fried foods to give my lame fried dry food a boost!
I haven't tried making gochujang yet but I can definitely say this will be the only recipe that I'll ever follow. No sugar, no malt syrup. Just salty and spicy just as I like.👍
Jetta Driver I agree! I was eating sriracha for years, before it became popular in the u.s. put that stuff on everything! Just tried gochujang about a year ago, and I'm a total convert!
I'll disagree. Sriracha is more like a condiment. Kochujang is more a cooking ingredient. I'm Korean and prefer tabasco as an add on. Never kochujang. I like dipping cucumbers / carrots in bibimbahp sauce which is mostly kochujang.
snaill ._. i saw a western vs eastern cooking meathod video and i saw the knuckle measurement and i started doing that with rice and i havent messed up on my rice/water ratio since haha, very good method. and I see jimin haha
Yo la hice en mi casa, salió muy rica: versión pequeña: 300 gramos de chile seco molido, 2 cucharadas de arroz 🍚 del día anterior, 1 cucharada azúcar morena, (3 camarón 🍤 secos para que fermenten), 1 tz agua hervida y fría, 1 cucharada de sal, 3 cucharadas de mitón, poner en un frasco al sol por 4 hrs y luego refrigera 1 semana y listo
5 years!!? Now I regret throwing away a refrigerated tub of it after its expiration date. 😭😂 This video makes me wanna make it from scratch like kimchi.
The TH-camr Maangchi has a gochujang recipe without soy sauce. Maybe you can make fermented chickpea or mung bean flour by yourself as alternative. I am trying to find a glutenfree alternative for the malt extract. I have found an article how to make buckwheat malt. I know its more work to make alternatives but in the end you don't have to resign
I Love this Korean recipe, specially because it looks so Original. I Love Korean food, I also Love Korean Culture, and of course I love Korean people. Thank you so much for sharing such a nice recipe. I’m a new subscriber Yay!!!👏👏👏🙏🙏
@Linden Johnson ??? Yes, I do. It is obvious that these people are from South Korea. I have never seen before a youtube channel from North Korea. 🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️
I did not understand well. This paste continues to ferment or not? Does jar where it is stored has to be hermetically closed and once open jar how long it last?
In an enclosed area of a pot, the upper layer is the only place and the first place to be in contact with air and bacteria. Hence, the first place that would be spoil. So adding salt there prevent the spoilage. Not properly done, you get some mold on the upper layer.
How can weake this red paste in india...how to find the soya bean powder can we substitute this ingridient with any other ingredient...can u suggest...
And here I was trying to find a suitable way to make a quickish red paste for my lunch only to figure out I need to wait it to mature for 5 years in pottery. ^.o
Naket Jam 4 years left!!
In my channel i have the recipe for an easy gochujang
Hua ha ha ha ha am dying🤣
3 years left
@@NetaBatata I have an easier recipe for 고추장 ... "Buy it at the 슈퍼마켓, or order it on 아마존" ... (99 out of 100 외국인 can't tell the difference!)
I absolutely love this video, from the location it was filmed (sitting down on a blanket outside with pots of kimchi) to the people (the kimchi master and the other woman who explained & translated). She seemed to enjoy being involved, which is nice to see.
I couldn't agree more
Chelsea Tafoya true.
Btw can we wait for a second and embrace how beautiful korean women are?!
Saba De yes they are stunning
Those are pots of Duenjang and Gochujang. Kimchi pots should be 3/4 buried in the ground.
Korean food from what I noticed is heavily based on prep and fermentation. Its no wonder they are so healthy! But also I have alot of respect for Korean food culture and its history.. something about preparing things in seasons and the time and patience it takes to enjoy these delicacies is very beautiful.
The first time I tried this Korean chili paste, I expected it to taste like a real chili. Hot and burn since their color is bright red. But it actually more like sour and sweet. Most of their cuisines have this sour and sweet taste. Kimchi taste really good tho.
Cause most of their food made with kimchi or gochujang which is both fermented food plus chili.
If it was sour, It could be cho-gochujang. It is mixture of vinegar and gochujang.
@@TheLeolee89most Korean food isn't made with kimchi or gochujang lol
Fermentation process.
The more I learn about Korean culture and food, the more intrigued and amazed I am.
watch with cc on looooooooooool 2:27
shinichi kudo lol hahahahahah it's automated tho
🤣🤣🤣
I ALSO NOTICED HAHAHA
Lmao. I feel bad for laughing.
4:11 it said mf cootchie tongue
What artistry. Beautiful and skilled cooking in a zen location. Nothing beats it.
her hanbok is so original I love this video
salty min 07 same here. She looks kinda cute in that hanbok. I love the fact that she is staying all traditional n it still looks so good n nothing like a costume
I wish it was filmed 5 years ago so that she would show in the end how it looks like :)
well look at the pots behind her, she probably has quite a few which are 5+ years old
Yup should've been better if she showed the difference between a just made paste, a 6 months old paste(minimum edible time) and a 5 year old one (max taste)
We have three years to go. What do Koreans do during this time?
Huh ha I agree
@@rupazaman9575 Indonesian
She said that the longer it ages it will become medicinal.
Right? That's what I thought I heard too.
@@1997VG uP
@Acender the cure for cancer
@Acender it should cure something ,hot but still flavorful
This is the most beautiful video on how to make Gochujang. Filmed in a traditional, artistic, and Zen environment. The fact that it’s made without the addition of any sugary syrup is a million dollar discovery for me. My family avoids sugar due to it’s detrimental effects on health, and this recipe allows us to enjoy the millennium Korean traditional Foods that we love so much here in the USA. I don’t mind if I have to wait six months or year to enjoy this pepper paste. Real food is slow and takes time. Thank you so very much. I wish the amounts and ratios would have been given to us, but I will be having to do some guessing. Can’t wait for this fun and healthy and delicious project. Thanks 😊 a million for the beautiful work.
I love my Korean fried chicken with lots of this hot pepper paste.
the cook's skin is SO NICE
Gochujang masks
@@kaylamcafee5070 lol 🤣🤣
I think its the sauna culture. Koreans usually go weekly. That has to be beneficial.
Koreans do have the best skin and the best skin care products in the world, hands down; is not the French nor USA. Korea takes skin care solutions very SERIOUSLY. 😊
@HKim0072, it is. It opens the pores and releases toxins - it is part of the culture skin care régimen. You can try at home a steam bath or hot towel. Works either way just consistency is key.
Wow, 5 years is the best tasting gochugang. That’s a lot of time fermenting. Respect...
I was in Seoul for a couple of months and watched the family we were renting from make Kimchi in the courtyard of their house and let it ferment it was incredible love this video
I absolutely love the taste of Korean red pepper flakes...i have a big bag in my home now that i use alot. My 12 year old daughter lives the taste too. Fascinating to watch this. Thankyou.
How amazing! I wish there was a follow-up video now that 6 years have passed. It would be nice to know how the clay pots are stored in the winter, the climate that is ideal for this kind of fermentation, proper storage during fermentation, and what to watch for both good and bad to ensure the safety of the paste.
It's stored Underground,
I'M READING THE CAPTIONS AND IM CRYING 😭😭😭 DED
At 2:33 the captions translated to: mony the mat I wish I had an affair. Maybe they can put real captions in. Hehehe.
I love a gay and genius battle lol
Wowwww, this is really interesting. Never knew that sticky rice is one of the ingredients.
Very interesting & educational. I didn't realise it is Vegan🙌. Lovely to see the traditional way it's made & done outside with pots of Kimchi & birds singing in the background😃
Cooking and preparing food is an art, indeed. To be savored each step of the way... Not derived from a fast food drive through and eaten while multitasking... :P
Dee Smith
It usually has a little fish sauce.
Korean food can be very vegan friendly. Although the popularity of Korean BBQ would lead you to think otherwise. Growing up, I ate many vegan meals without realizing it.
@@Chemeleon15 gochujang doesn't have fish sauce in it.
@@Chemeleon15 kimchi often has fish sauce, but gochujang doesn't iirc
Thank you! I have only recently discovered gochujang, but I love it for it's nuances of flavor. I've recently used it chili, in a peanut salsa and as part of a marinade for pork. Looking forward to making my own. Again, thanks!
Buying in a supermarket gives me a chance to use it. It's not part of my culture but I love to learn about different culinary cultures and benefit from using them
They are both so beautiful and it's great to see how connected they are to their culture. Korean culture has always intrigued me- makes me want to travel there even more now lol.
I absolutely love this stuff! Gochujang is my favorite. I've made kimchi a few times too and I love it.
Nice!!
Please turn on the autogenerated English captions and rewatch this!!
You're welcome.
Thanks alot..👍👍👍🙏
I clicked "like" thinking you were just being sweet and lovely and now I'm watching and reading "the gay and genius battle" is real, girl. DYING!
Omg!!! Look at ALL THOSE onggi fermentation pots! I’m in love...
Would someone please write the full prescription for this video??
Nothing can be more legit than having a bunch of fermentation pots in the background
Who ever did these Captions almost sent me to the hospital. LMAO @4:12 "Coochie John"??????
And coochie tongue 😂😂😂
Lmao
lmfao thank you
Very interesting. The more I learn about Korean culture and the cuisine, the more I wish I could live there and learn everything from (master)chefs like Mrs. Lee
Intresting! Every country have their own beautiful traditional culture .just love it thanks you so much for educating us.
may i know, the broth from what source? pork?
Thank you & blessings for giving this recipe
This is so intricate! Well, if there is any influence that I really love about Koreans that they brought here in the Philippines is food! I’m a spicy food lover. I would eat more Korean foods than Japanese foods. I love Gochujang to the point that I bought one and using it with almost any fried foods to give my lame fried dry food a boost!
I am a fan of spicy foods too.. you can try bangladeshi cuisine. .. its damn spicy
You kidding me six months?😂 But I need it now
You can go to Korean grocery store and grab it! :)
Sometimes you can find it in a large grocery store!!
Make some and check how it turn out compare it to the store bought one
@@arag9853 I find it in Amazon..is it worth buying..😅
Dont try storebought. Its kinda disgustinf
Beautiful video...most of the plcz have a unique preserved and aged food...and this sauce is amazing
Is the recipe or ratio of ingredients available? I checked the website but didn’t find gochujang.
I wish I could learn the secrets of every culture. Thank you for unlocking one
I haven't tried making gochujang yet but I can definitely say this will be the only recipe that I'll ever follow. No sugar, no malt syrup. Just salty and spicy just as I like.👍
no malt? are we even watching the same video?
Witness here and now, before God and all, I predict that gochujang will be the next wildly popular hot sauce after sriracha runs it's course!
Jetta Driver I agree! I was eating sriracha for years, before it became popular in the u.s. put that stuff on everything! Just tried gochujang about a year ago, and I'm a total convert!
It's a hot paste, which is almost the same, just less runny.
You sound a bit obtuse mate.
I'll disagree. Sriracha is more like a condiment. Kochujang is more a cooking ingredient.
I'm Korean and prefer tabasco as an add on. Never kochujang. I like dipping cucumbers / carrots in bibimbahp sauce which is mostly kochujang.
Beside siracha and tabasco, kecap manis and sambal is a must
Hi.. i surf the page. But there is no measurement for the recipes?
Lol measurements?? Do you really need those?
Awwesome TEE n PRINT That's how us Asians cook, we don't do specific measurements, we eyeball it, or even use our finger knuckles
Awwesome TEE n PRINT it's all in your preference. The recipe only dictates the ingredients used not how much of each in most Asian cooking.
snaill ._. i saw a western vs eastern cooking meathod video and i saw the knuckle measurement and i started doing that with rice and i havent messed up on my rice/water ratio since haha, very good method.
and I see jimin haha
+kaity h. Armys everywhere
Yo la hice en mi casa, salió muy rica: versión pequeña: 300 gramos de chile seco molido, 2 cucharadas de arroz 🍚 del día anterior, 1 cucharada azúcar morena, (3 camarón 🍤 secos para que fermenten), 1 tz agua hervida y fría, 1 cucharada de sal, 3 cucharadas de mitón, poner en un frasco al sol por 4 hrs y luego refrigera 1 semana y listo
Thanks for showing the recipe 🧡🙏🏽the liquid mixture is it vegetable base or any meat base Thanks😊
What is the broth made of??
So simple i wanna make it...
5 years!!? Now I regret throwing away a refrigerated tub of it after its expiration date. 😭😂 This video makes me wanna make it from scratch like kimchi.
hi if don't have fermented dry soybean powder,can I just use dry soybean powder?thank
Sulis channel the taste will be different..trust me
Hi nak tanya malt water tu apa ye ?
@@Iman-cl4ox rasanya air malta penah minum tak ataupun air barli kot. 😁
Nobody I know makes food recipes 5 years ahead of time but, they should. I want make sure that I am going to live to eat the food I make. Lol
@@Iman-cl4ox Malt tu biasanya barli yang dah bercambah. Biasanya digunakan untuk buat bir. Malt + "Hop" + Penapaian = Bir
What a beautiful technique ... 🌺
One of the best flavors on Earth.
Hi, can you pls. Send the exact measurements for this recipe? Is that possible?
I wish I could have my soy allergy cured... Korean food sounds so good!
The TH-camr Maangchi has a gochujang recipe without soy sauce. Maybe you can make fermented chickpea or mung bean flour by yourself as alternative. I am trying to find a glutenfree alternative for the malt extract. I have found an article how to make buckwheat malt. I know its more work to make alternatives but in the end you don't have
to resign
Soy contain lots of glyphosate ...but not the korean
You so white 🥺🥺
I Love this Korean recipe, specially because it looks so Original. I Love Korean food, I also Love Korean Culture, and of course I love Korean people. Thank you so much for sharing such a nice recipe. I’m a new subscriber Yay!!!👏👏👏🙏🙏
@Linden Johnson ??? Yes, I do. It is obvious that these people are from South Korea. I have never seen before a youtube channel from North Korea. 🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️
Some of the best homemade paste I've had, their grandmother added garlic all through it.
I did not understand well. This paste continues to ferment or not? Does jar where it is stored has to be hermetically closed and once open jar how long it last?
not pounds or cups, just big ass bowls, lol
Feauv
hahaha
i'm just trying to figure out how the fuck she did that without getting a single red stain on her all white hanbok
Ben Kim, if you watch carefully, there are some splatters to her dress. Although, I'm also amazed by how clean she worked.
she's pro
She did stain it
I think that's an apron, I think her hanbok is the grey underneath
Ben Kim she did stain it
Im sure if I make this and be able to age it for five years cause I'll probably forget about it faster than I can remember
Can't find the receipt on your website. 😕
They have great skin
what is the reason that sea salt had to be added at the very moment??????
Probably as a preservative.
In an enclosed area of a pot, the upper layer is the only place and the first place to be in contact with air and bacteria. Hence, the first place that would be spoil. So adding salt there prevent the spoilage. Not properly done, you get some mold on the upper layer.
this is the best probiatic ever
Kimchi is the same since one of the ingredients is fermented shrimp. Ferment on top of ferment.
spinning debbie I guess Sake is poisonous?
❤it must be very salty! How do you make fermented soy been powder, 😊
I bought the gochujang sauce at IOI city mall malaysia....im sure big malls have this sauce. I modified it with lots of ingredients and it taste good😚
the pots are so beautiful!!
Can I use rice vinegar instead of boiled malt???😶
All done. Let's wait for 5 years now.
What a beatiful pottery colection!
Wow I am amazed at the talent sound of the speech
I am going to try to make this!
How can weake this red paste in india...how to find the soya bean powder can we substitute this ingridient with any other ingredient...can u suggest...
Going to make this as soon as the ingredients arrive. Is it acceptable to use a food safe bucket with a brewing airlock?
So sauce is made for half of Korea for winters
Wow watching it was a treat to my eyes❤ m pakistani watching from southafrica❤
Why fermented soybean powder? And do you stir the pot during fermentation? Thanks!
okay, I investigated what malt is, but you didn't say what grain was malted?
From Nepal I rally like this video and it’s very easy to understand because of translated in English thankyou so much !!
Hi , I would like to know what kind of utensil are there ??? Is it wood items ???
Can I replace malt with water
What is malt broath? I understood everything except that malt broath.... How it's made ?
Hi , do I boil normal water n filter it for malt
Can we please have amounts/proportions so we can recreate ourselves please
Also the size of pot please
Thankyou in advance
What is the composition of each ingredients in making this gochujang?
is there a list anywhere of the amounts used for each ingredient?
Looking so yummy 😋 .. My daughters like it eat so much I ll try to make 😁
Gochujang is a thick,crimson paste made from chilli peppers,glutinous rice,( also known as sticky rice),fermented soybeans, and salt,
I used to think what's inside that big cylinder objects when I watch a Korean drama jewel in the palace in childhood . Now I got the answer.
I wish they had recipe with list of what needed
dark soy sauce is the salty or the sweet one?
How fermented soyabean powder is made?
실시간 번역가님께 감사드립니다.❤❤❤
love spicy food so korean cuisine is one of my faves.
love the location... wow! dreaming it was my own backyard😊
thanks for this vid.
You can try Bangladeshi cuisine too... its really spicy.
@@ilovegidle3261
I love both Pakistani and Bangladeshi food as well. I prefer curries that do not have too much coco cream.
gochujang is just the best. So rich and flavorful. Cool video!
How can I get the full recipe
Wow..... Super
Udah pernah buat Kocujang Mba ? .....
Malt boiled n filtered
Sea salt
Sticky rice more water
Fine gochugaru
Fermented soybean powder
Dark soy sauce
What is the name of the pepper used ?
What is the waterly liquid??
Lived in Korea for over a year now and I love gochujang. 100x better than ketchup!
Wow I never knew it's done like that
Hi ma'am
Please list out ingredients.