😮 has it been that long already? time really is a strange thing, i’ve been here from before the soju whiskey and through a lot of projects. i love these update videos the most!
@@aiden_jaison that's not how it works. I ain't Christian but I grew up in a Orthodox house. Using the Lord's name in vain is like saying 'god will hate you for that' or something like that. Turning his words into a weapon. Not saying Jesus Christ or holy shit. Or that's how I learned it. Honestly with the context of the swear I think Holy Shit is kind of funny. A holy shit.
My old aunt said to tell you just use a teaspoon to evenly distribute the salt because it's thin and easy to reach the edges and that you're doing a good job, keep it up
99% of the time, fermentation won't kill you. It is never really worth the risk, as the toxic nature of improper fermentation can be very lethal, has no cure, is undetectable, and is immune to heating.
I love your country's food and I am as Irish and white as you can get! Just wanted to let you know that there are many many people from all over the world who love Korean food and are thankful that your recipes are available to us to make at home and feed our families with x God bless you and your homeland
Never thought to use it in salsa, that’s a great idea. I love it in many things. One time I mixed it with my regular tuna mayo mixture, and it tasted absolutely disgusting. Could not finish it. It made the fish taste oddly sweet like I dumped white sugar on it.
@@user-sf9gs2pg1b I feel like that may have been the result of mixing it with mayo rather than tuna! I feel like it'd taste pretty good with plain tuna
I use it on the regular when I make Mac & Cheese. It makes the cheese a really deep orange colour and it adds a nice fermenty funk and spicy kick to it. 👌
@@user-sf9gs2pg1bThe gochujang you might be using is actually cho-gochujang, which adds sugar and vinegar to gochujang. I found the stuff they sell in American supermarkets as “gochujang” are actually chogochujang. An easy way to tell them apart is if they come in a squeezing tube it is chogochujang, and if it comes in a jar or a tub it is gochujang
Very true! I made some cheese a few months ago myself and it was honestly a really really cool and nice experience. I really enjoyed it. I tried making indian paneer, so i just used milk and lemons for it i believe but as i did not have a cheese cloth and just used a clean kitchen towl for pressing it out i couldnt really press out all the moisture. But in the end it was not bad because instead of a more firm paneer i ended up with a super delicious type of cheese, that was really soft, kinda like cream cheese, but actually not hmm. It was different from everything ive ever tasted and really delicious ☺️☺️☺️ and i really loved the smell of it, i know this will sound weird haha, but it smelled sweet and was really comforting ☺️😂 after that i was like i gotta get a cheese cloth and do this all the time hahaha. But i kinda got it out of my eyes until now that i got to be reminded of it again ☺️☺️
Whoa! I've been waiting for an update on this project, and I completely missed that you posted this video some days ago. I'm really happy that I saw it now, though! It's looking *sooo* good! Wishing you the best of luck with this gochujang!
In Turkey we have similar tomato and chili paste but our grandmothers spread the paste a very big tray and put under the sunlight. It becomes more thicker creamy and flavorful. After making this they are putting in jars.
Idk?! I did one thing I tried to make but that's cause I couldn't get the lid off, I accidently made pruno trying to make a homemade orange vinegar speag
My grandmother in law said they'd wait 2-3 months, but they leave the crocks outdoors of course. They also made a regular version, a barley version, and a jujube version. She stopped making it in the 1980s, so I never got to try the jujube version.
@@wombatillo It's delicious. At least in Korea you can buy versions with it. If you have a store, you'll see the 대추 고추장 on it. It had a resurgence about 10 years ago because it was "healthy".
Dang! It's 9 months already now that i'm watching it. Time flies really fast! Was here the exact day you posted that video. Your Gochujang looks amazing! 💖💖💖
The lid keeps new moisture from entering. The dew collects on the cloth, and then wicks away. Air flow can introduce moisture and mold. Time is your friend, stop rushing
This video brought me to your channel. After watching the video where you made it and this video ill be subscribing so i can find out how it goes later. I love gochujang so much!!
I don't know why I haven't thought about trying this. I already make my own Kimchi out of necessity. I'm just tired of buying stuff I don't like. Gochujang can also be hit or miss for me, but I just end up adding other ingredients to help with the overall flavor of whatever dish I'm making. It can feel uncomfortable when you're trying to "improve" a cultural dish or ingredient for your tastes, but I rather have the best version for my tastes while still being respectful to the ingredients and process. I'm trying this! Thank you for sharing and good luck!
Hah, this takes me back! My grandparents, who came here from the old country years ago, used to put about half a litre of human blood in their gochujang. They said the iron in the blood would add more flavor to the paste as the mix ferments and the blood oxidizes. My mom said they haven’t used the old, traditional recipe since the 70’s as it’s just getting harder and hard to procure that kind of stuff (understandably), so I haven’t been able to try the traditional recipe unfortunately. Cheers for taking me down memory road!
Man gochujang is our fav in this house. We just buy it b/c this is more work than I wanna put into something that we'd just devour really quick. But homemade looks soooo good.
this might sound dumb *to any other reasonable, economically aware home cooks, but i just gotta say i respect the fact he recognises that $50 worth of ingredients is a lot... i see so many people on youtube testing recipes that cost them a baseline of like $100 for a single meal without a care and acting like that's normal or straight up flexing about it - it's just kind of refreshing for some reason when someone understands "hey, $50 could be a few weeks worth of groceries for some people"
Yup, my family's monthly vegetable costs are around 65 dollars, so I respect the acknowledgement. It really is a risk to spend $50 for a project in my eyes.
In Ethiopia it is called 'awazie'. We can also add ethiopian butter or a little alcohol so depending on what you used, it will either taste smooth or will have a punch. We normally eat it with sliced beef, lamb or goat meat, the meat can be raw (mixed with Ethiopian butter and spices), medium done, well done or grilled. It is rally good! Bon appetite! Love from 🇪🇹 🇪🇹 🇪🇹
When I learned about Gochujang a few years ago, I couldn’t stop saying it. Funny thing is I was playing a gotcha game at the time I will always associate with gochujang.
looks absolutely amazing. i kinda wanna try it but fermenting stuff at home seems spooky. i grow mushrooms so i already have a bad relationship with mold :)
I mean, I wasn't here seven months ago, but I'm seeing it now.
😊
Fr I was like I didnt know you were doing this but lemme see it XDD
Me too , it just popped out of nowhere 💀
Is that the dude from yarichi bitch club as your pfp?😭
@@soul-ringgames8835nah the fact that its 2024! N yo Ahzz is Saying “XXD” lmaoooooo bro wake up its not 2013/14 anymore. You. Are. A. DORK
😮 has it been that long already? time really is a strange thing, i’ve been here from before the soju whiskey and through a lot of projects. i love these update videos the most!
That was my first thought too! 😂 Time is just flying this year! I hope you get some good news today. 💙
He could’ve made the paste and fermented it a bit before he actually posted the video 😮
Perhaps getting a life.
Fr I was like whaaaat
Same here but the most shock I get is from receiving updates from Nick's vanilla extractception
Holy shit time flies. 😭😭😭 Completely worth the wait. Can’t wait to see it again in another three months 😂😂😂
Yo don’t use THE LORD’S NAME in vain! AMEN! 🙏🏾✝️
FR that's what I was thinking.
@@aiden_jaison on god
@@aiden_jaison that's not how it works. I ain't Christian but I grew up in a Orthodox house. Using the Lord's name in vain is like saying 'god will hate you for that' or something like that. Turning his words into a weapon. Not saying Jesus Christ or holy shit. Or that's how I learned it. Honestly with the context of the swear I think Holy Shit is kind of funny. A holy shit.
@@aiden_jaisonPLEASE be quiet bruh
My old aunt said to tell you just use a teaspoon to evenly distribute the salt because it's thin and easy to reach the edges and that you're doing a good job, keep it up
Ur aunt is a real G
We love aunties!
W aunt
99% of the time, fermentation won't kill you. It is never really worth the risk, as the toxic nature of improper fermentation can be very lethal, has no cure, is undetectable, and is immune to heating.
@@drakemallard1486 w-what 💀
I'm a korean but it's actually the first time to see making gochujang lol, very interesting and cool! Glad you like our country food :)
OP is a Korean Australian I think
Check out Maangchi's gochujang and doenjang!
Gochujang is good stuff.
I love your country's food and I am as Irish and white as you can get! Just wanted to let you know that there are many many people from all over the world who love Korean food and are thankful that your recipes are available to us to make at home and feed our families with x God bless you and your homeland
@@lellyt2372 they really do got some delicious food.
POV: you're new here and trying to find the 7 month old shorts
I’ve never even seen this guys videos before my fyp gave me this one lmao
@@The_real_sam_G._lackerson same here
That's me 🤚
@@The_real_sam_G._lackersonsame
th-cam.com/users/shortsSL7iFzY4-Fs?si=5uD6QlHRzxjoIR-A
I used some in my homemade salsa and it really added an extra layer of flavor that complimented the salsa.
Never thought to use it in salsa, that’s a great idea. I love it in many things. One time I mixed it with my regular tuna mayo mixture, and it tasted absolutely disgusting. Could not finish it. It made the fish taste oddly sweet like I dumped white sugar on it.
@@user-sf9gs2pg1b I feel like that may have been the result of mixing it with mayo rather than tuna! I feel like it'd taste pretty good with plain tuna
I use it on the regular when I make Mac & Cheese.
It makes the cheese a really deep orange colour and it adds a nice fermenty funk and spicy kick to it. 👌
I legit made salsa a couple days ago and now Im never making salsa without it! 😂
@@user-sf9gs2pg1bThe gochujang you might be using is actually cho-gochujang, which adds sugar and vinegar to gochujang. I found the stuff they sell in American supermarkets as “gochujang” are actually chogochujang. An easy way to tell them apart is if they come in a squeezing tube it is chogochujang, and if it comes in a jar or a tub it is gochujang
I love watching people get back in touch with how food is produced. Such an awesome niche in the world of food channels
Very true! I made some cheese a few months ago myself and it was honestly a really really cool and nice experience. I really enjoyed it. I tried making indian paneer, so i just used milk and lemons for it i believe but as i did not have a cheese cloth and just used a clean kitchen towl for pressing it out i couldnt really press out all the moisture. But in the end it was not bad because instead of a more firm paneer i ended up with a super delicious type of cheese, that was really soft, kinda like cream cheese, but actually not hmm. It was different from everything ive ever tasted and really delicious ☺️☺️☺️ and i really loved the smell of it, i know this will sound weird haha, but it smelled sweet and was really comforting ☺️😂 after that i was like i gotta get a cheese cloth and do this all the time hahaha. But i kinda got it out of my eyes until now that i got to be reminded of it again ☺️☺️
@@pia5543how cool, I love paneer. You can always try again to get it right ❤
Whoa! I've been waiting for an update on this project, and I completely missed that you posted this video some days ago. I'm really happy that I saw it now, though! It's looking *sooo* good! Wishing you the best of luck with this gochujang!
LFG. Love that this got fed to me 7 months later
Looking For Gochujang?
Never seen this guy before or since that one video 7 months ago.
YT is sometimes _extremely_ smart about recommendation
@@hundvd_7 Same, feel like I cheated the system😂
@@Akrucious I am more stronger than you.
The consistency looks great!
I can make the same consistency
@@3xplos10n THEN DO IT AND POST IT
I actually didn’t wait 7 months.. I just got here. 😊
In Turkey we have similar tomato and chili paste but our grandmothers spread the paste a very big tray and put under the sunlight. It becomes more thicker creamy and flavorful. After making this they are putting in jars.
Cool, what is is called so I can look it up?
@@MissKristinaAlice Afaik, it's called salça
Yes it is called salça
There is no tomato in this, just red chili powder.
That sounds really good, but Gochujang doesn't have tomatoes in it, so they'd taste pretty different.
I would never have the amount of patience to wait 7 months for a chilli paste!Congrats to you!🎉
Idk?! I did one thing I tried to make but that's cause I couldn't get the lid off, I accidently made pruno trying to make a homemade orange vinegar speag
This is so cool!! Love seeing updates on your projects!! :)
Your projects are incredible!!! Love to see them! 😁
I've waited for 7 months?? Wow. Well, here's to another 7
I wasn't here 9 months ago when you started. But it's epic to see how life goes on, even when you're not looking.
My grandmother in law said they'd wait 2-3 months, but they leave the crocks outdoors of course.
They also made a regular version, a barley version, and a jujube version. She stopped making it in the 1980s, so I never got to try the jujube version.
Jujube? Sounds really interesting.
@@wombatillo It's delicious. At least in Korea you can buy versions with it. If you have a store, you'll see the 대추 고추장 on it.
It had a resurgence about 10 years ago because it was "healthy".
Dang! It's 9 months already now that i'm watching it. Time flies really fast! Was here the exact day you posted that video. Your Gochujang looks amazing! 💖💖💖
Me who didn't see the first video and feeling lucky that I didn't wait 7 months.
I can't wait for the next update!
You're genuinely one of the only TH-camrs that I check for new content _daily,_ lol
Time sure flies fast, its my first time seeing this channel and i didn't even wait for this video 🙈
I can’t believe it’s been so long but I’m happy I made it this long. This also reminded me to check on my own ferments 😂
I was most excited for this one... Now I'm going to have to wait longer!!!!!
Good job you earned my sub by making this. I waited 7 months for it to be done
I completely forgot about it! But I’m happy for the update! Can’t wait to see what happens next!!
ngl the color looks great!
The lid keeps new moisture from entering. The dew collects on the cloth, and then wicks away. Air flow can introduce moisture and mold. Time is your friend, stop rushing
I almost cried. I've waited and then my phone broke so I kinda forgot about it. Glad it popped up.
Layer of salt on top is a genius idea. I'll try it on my olives and tomato paste next time.
Looks so good! I bet the flavor is very rewarding.
Salt to keep mold away!!!!
That makes sense!
Cabbage for saurkraut... it ferments but the salt can stop mold! Nice!
Yup, umeboshi also have a shit ton for salt. It's pretty common practice with fermentation it seems.
Oof, what have I done with my life for seven month. Good job on the long-term project! And on inducing minor existential crises
Please link the original shorts in the description when you do follow ups like this! Love your content
I’m glad I waited seven months for this.
Pov: this is the first video that you saw and didn't have to wait 7 months for the result.
This is so interesting! I've never tried fermenting anything and it looks like a lot of work, but so far it looks lovely and tasty!
Thanks for the update, see you in another seven months.
Ah yes, the forbidden vase cake.
Jars in elden ring be like that
For those of us who've just joined this, we get to wait for our own 7 months now 😂
Me, who's never seen this channel before:
Well, im sure lucky 😂
First time here as well. I feel like a line at Walmart just opened up and I was the first one to jump over.
i remember watching this 10 months ago and being mad i had to wait, completely forgetting abt it, and now i’m here
7 month gang rise up? 😂
I was here seven months ago but don’t remember you making this looks good i like a spicy paste too. So good.
Excuse me what💀it's been 7 months😭Ain't no wait time flew that quick
Dude that looks so good
This is the first video I see of yours, but I am INVESTED! Commenting in the hopes that the algo will bring me back when the time is right :D
Dude, I legitimately got jealous on you when you took it out 😅
Everytime I see somebody fermenting, I be like "they don't have ants."😂
This video brought me to your channel. After watching the video where you made it and this video ill be subscribing so i can find out how it goes later. I love gochujang so much!!
don't know this man,
randomly scrolled onto short,
man is making homemade gochujang,
:o
instant sub :D
gochujang is phenomenal and if your batch turns out good im definitely coming back for the recipe
I don't know why I haven't thought about trying this. I already make my own Kimchi out of necessity. I'm just tired of buying stuff I don't like. Gochujang can also be hit or miss for me, but I just end up adding other ingredients to help with the overall flavor of whatever dish I'm making. It can feel uncomfortable when you're trying to "improve" a cultural dish or ingredient for your tastes, but I rather have the best version for my tastes while still being respectful to the ingredients and process. I'm trying this! Thank you for sharing and good luck!
I clicked on this thinking from the thumbnail that it was a chocolate cake… still looks good. XD
As a korean, apart from the taste(which I cannot obviously tell by just the looks of it) I can tell that it looks awsome!
Oh wow, good job , man! I love me some gojujang , but I'd never attempt making it myself!!
I wasn’t here to start but I’m glad I’m here now.
Thank you for actually doing a part 2
interesting ... i'm so glad I can just buy my gochujang from the store.
I totally waited 7 months. Now I'm have to wait another 7
Hah, this takes me back! My grandparents, who came here from the old country years ago, used to put about half a litre of human blood in their gochujang. They said the iron in the blood would add more flavor to the paste as the mix ferments and the blood oxidizes. My mom said they haven’t used the old, traditional recipe since the 70’s as it’s just getting harder and hard to procure that kind of stuff (understandably), so I haven’t been able to try the traditional recipe unfortunately. Cheers for taking me down memory road!
Wow, I was surprised that the pronunciation of 고추장 was perfect. It's amazing!
He lives in Korea and is Korean I think
The thumbnail made me think this was gonna be a brownie recipe. Anyways good video lol
Wow I never thought of putting salt on top! Thanks!
I have no idea what gochujang is but im here for it
YES FINALLY
Thanks 4 update ❤
Looking forward to the next one 👋
“Congratulations, you waited 7 months now”
I have never seen you a day in my life 💀💀💀💀💀
My job uses a lot of gochujang for our Korean Chicken Bowl and your gochujang looks EXACTLY like the paste we get pre-made.
I am happy I found your channel,ugh let me explore now 😊
That looks amazing... never tried it before but im interested. I love spicy food and ive never heard of this before.
"This may seem like a lot of salt" he says, I think I might have a problem.
I cant believe its been 7 months, i saw this around the time my wife passed away. I thought it wouldve been easier by now.
The pot also looking of delicious and of fine age class! 😊
Man gochujang is our fav in this house. We just buy it b/c this is more work than I wanna put into something that we'd just devour really quick. But homemade looks soooo good.
this might sound dumb *to any other reasonable, economically aware home cooks, but i just gotta say i respect the fact he recognises that $50 worth of ingredients is a lot... i see so many people on youtube testing recipes that cost them a baseline of like $100 for a single meal without a care and acting like that's normal or straight up flexing about it - it's just kind of refreshing for some reason when someone understands "hey, $50 could be a few weeks worth of groceries for some people"
Yup, my family's monthly vegetable costs are around 65 dollars, so I respect the acknowledgement. It really is a risk to spend $50 for a project in my eyes.
always makes you wonder how people figured out stuff like this in the first place, "yeah just leave it in storage for like, 7 months and check on it"
i literally JUST found gochujang in my finnish grandparent's pantry when looking for fish for the cat outside lmaooo what are the odds
I straight up forgot about seeimg this awhile ago and the shorts section brought it back to me
This is a amazing set that I haven’t opened yet
Good thing this is the first time hearing about this, didn't have to wait >:)
I’m so happy this video was pushed to me AFTER the 7 months so I can watch it all happen quickly! So cool!
In Ethiopia it is called 'awazie'. We can also add ethiopian butter or a little alcohol so depending on what you used, it will either taste smooth or will have a punch. We normally eat it with sliced beef, lamb or goat meat, the meat can be raw (mixed with Ethiopian butter and spices), medium done, well done or grilled. It is rally good! Bon appetite! Love from 🇪🇹 🇪🇹 🇪🇹
Actually surprised. You're the first person I've seen to share my grandmother's maiden name.
Imma assume we're very distant cousins.
That looks amazing!
Cool you did something, that helps and doesn't harm the blood..
As can easily be seen through simple tests.
Oh, nvm.
As soon as you said "congratulations, you've been waiting for seven months now" my face did this: 😀
I didn't have to wait, I just got recommended this video 😂
You have a lot of patience. I'll give up on a dump after a few minutes
When I learned about Gochujang a few years ago, I couldn’t stop saying it. Funny thing is I was playing a gotcha game at the time I will always associate with gochujang.
looks absolutely amazing. i kinda wanna try it but fermenting stuff at home seems spooky. i grow mushrooms so i already have a bad relationship with mold :)
my life is so different from when i first seen you make this
Don’t know why but that pour out was so satisfying
Jokes on you, I only found you today. Will be subbing, but I didn't have to knowingly wait 7 months
Time really does fly! Especially when I saw this video before the other one!
As someone who is watching this as the first video of yours, i cna confirm time flies
It looks gorgeous
Hey bro I just ran into this video and I was wondering how you made this delicious looking chili paste?
What a relief for that jar.