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.

I wish it was filmed 5 years ago so that she would show in the end how it looks like :)

The more I learn about Korean culture and food, the more intrigued and amazed I am.

What artistry. Beautiful and skilled cooking in a zen location. Nothing beats it.

She said that the longer it ages it will become medicinal.

her hanbok is so original I love this video

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😃

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.

I'M READING THE CAPTIONS AND IM CRYING 😭😭😭 DED

i'm just trying to figure out how the fuck she did that without getting a single red stain on her all white hanbok

Wowwww, this is really interesting. Never knew that sticky rice is one of the ingredients.

watch with cc on looooooooooool 2:27

I absolutely love this stuff! Gochujang is my favorite. I've made kimchi a few times too and I love it.

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.

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

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

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.

Wow, 5 years is the best tasting gochugang. That’s a lot of time fermenting. Respect...

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

Omg!!! Look at ALL THOSE onggi fermentation pots! I’m in love...

the cook's skin is SO NICE

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!

Nothing can be more legit than having a bunch of fermentation pots in the background

the pots are so beautiful!!

gochujang is just the best. So rich and flavorful. Cool video!

Beautiful video...most of the plcz have a unique preserved and aged food...and this sauce is amazing

Intresting! Every country have their own beautiful traditional culture .just love it thanks you so much for educating us.

Who ever did these Captions almost sent me to the hospital. LMAO @4:12 "Coochie John"??????

🙏🙏thanks for sharing traditional way of making korean chily souce.. respect their patience and passion towards cooking ..

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.

I just loves anything about kimchi and related to it❤️😍

Some of the best homemade paste I've had, their grandmother added garlic all through it.

Thank you & blessings for giving this recipe

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!!!👏👏👏🙏🙏

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.

What a beatiful pottery colection!

Thank you very much Maseuteu Lee for this very interesting homemade recipe. 👩‍🍳 🙏 (Beautiful pottery!)

I wish I could learn the secrets of every culture. Thank you for unlocking one

Wow I never knew it's done like that

You kidding me six months?😂 But I need it now

What a beautiful technique ... 🌺

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😚

Wow now i want to have that paste😍it looks yum 😋

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.

I am going to try to make this!

Please turn on the autogenerated English captions and rewatch this!! You're welcome.

From Nepal I rally like this video and it’s very easy to understand because of translated in English thankyou so much !!

This video is amazing!

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.👍

will love to taste it..

5yrs?????. Who knows whether we'll be alive or not after five years 😳

One of the best flavors on Earth.

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!

I can have it now. Good

Wow I am amazed at the talent sound of the speech

I love Korean ppl! So awesome

Beautiful!

not pounds or cups, just big ass bowls, lol

So simple i wanna make it...

you ladies are soo cute

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

A good educational video!

I want kimchi so bad now. 😍😥

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!

That was great.

Great work!!

Interesting, thank you!

Thank you.. Very informative. I did not know how it was made and that it had to be aged in a clay pot for a bit of time.

5 years!!!!! I wanna taste it now

I love it

실시간 번역가님께 감사드립니다.❤❤❤

Thanks for the video i like the pottery

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.

Looking so yummy 😋 .. My daughters like it eat so much I ll try to make 😁

Wow watching it was a treat to my eyes❤ m pakistani watching from southafrica❤

I need to learn and make this, I go through so much, seems to be in most of my food lol.

After 5 years!!! Omg this is like a lot of time... Brw is really interesting this video

Amazing

Thanks for teaching 👍👍

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

And I'm just too into korean culture wow!

Hi, can you pls. Send the exact measurements for this recipe? Is that possible?

Interesting fermented chilli paste.🤔👍💖🇲🇽

They have great skin

I use a little bit of gochujang when I make jiyak kimchi bakum pork and fried kimchi it makes a big difference in the vinyl flavor. I have to learn how to make gochujang

Thanks for showing the recipe 🧡🙏🏽the liquid mixture is it vegetable base or any meat base Thanks😊

Hello, can you please tell me what the music is called that is at the end of this video?

I knew knew gochujang had sticky rice in it! :O

Gracias 😊

All done. Let's wait for 5 years now.

thank you share recipes gochujang

Whats profound systems of culinary delights! The world needs to learn and share more nuances on food to eat better and live better, naturally and disease free!

Enjoyed this video. 😇

awesome

Who's gonna wait for 5 years. I will use it right after I make

My Gochujang is finally ready.