Check out the description box in any video and follow the link for the written recipe. Every video has a written recipe where I provide more detailed information such as ingredients, step by step directions, stories behind, photos, and tips.

Привет из России! Очень люблю ваши видео, но хотелось бы с переводом

Hi. How long is this homemade Gochujang paste good for? And how should I store it. Thank you!

@@ameliadinh6248 wondering about that, too

If i dont have the bowl where did you put the chilli what I can do it?

Lolll😂😂😂

That's what I was thinking 🤔

Yeahh 😂

Lol right!

Seriously?

I love Maangchi.

Maangchi how many months before a homemade gochujang gets bad/spoilage? Thanks! Nice vid btw

Is sweet rice powder as same as glutinous rice powder? If the answer is yes it is.. can i used the glutinous rice powder from indonesia? Thank you 😊

🥰🥰🥰❤️thx

helps with the fermentation process :) need carbs for that

Same here! Lol it’s so interesting

It’s sweet rice flour not wheat flour. Most commercial gochujang has wheat flour.

Paste? With flour?

Malted barley powder is a type of flour, too.

Ambreen K yeah

Ambreen K haba ibu ya

Ambreen K njndonesi

i wanna live with her, imagine a daily dose of delicious foods

more than 3years homemade gochujang cures stomach ulcers at once.if you have that person you give him a just one cup of gochujang.it is truly turned out.

Oh my🤦‍♀ thought the same

Arrmyyy!!😂💜💜💜

Ahaha same

That’s what i’m thinking too but i found out it’s a lot of work plus ingredients which i can’t find it here in my place😂

Lucky you to be bangtan's trash. I wish i could meet em

How much soybean powder and gochugaru did you use in this recipe?

👍

yes

No problem

Hi from 9 years ahead of you!

@@vaishnavivenkataramanan5926 bruh we're watching this in 2021

I'm Hungarian and I love Korean food . I think Hungarian cuisine is quite similar to Korean cuisine . In Hungary we also have a kind of pepper powder (paprika) we cook everything with it , although it's not spicy . We also eat lots of meat and delicious soups just like in Korea . Oh yeah and also in Hungary we write our last name as our first name just like they do in Korea ; it's the only western country that does this ! Thank you for your wonderful recipes !

Maangchi how to make halal gochunjang ??

Emerson Buena lucky youuuu

Seriously lucky you for me I looked for a Korean store but I founded it closed they closed it whyyyyyyyyy

I found a korean store near my home today and I also picked up a tub of Gojuchang. I've seen Maangchi use it for years and I've always wanted to try it. Finally got the chance today and it tastes interesting. Definitely spicey, kind of sweet and salty. Can't wait to use it in my cooking!

Killa Craig it is a wonder ingredient try it in tomato sauce Korea meets Italy....it's mega yummy

Go get some!

Instead of malt powder what can we use

That's a loooot of gochujang. He's probably gonna put it on the family inheritance

+Robert Ciulla Hi, there are two possibilities here. The one you're mentioning is called "cho jang" which is basically a portmanteau for "shik CHO" (vinegar) and "go CHU jang" (red pepper paste). The other one would be your basic mix of red pepper paste, soy bean paste and garlic. To your taste preference, you can also add crushed walnuts/peanuts, shaved apples/carrots/cucumbers etc. Bare in mind, some of the fresher ingredients you put in would naturally shorten the life span of said leftover sauces. Enjoy!

if im not mistaken, the one that sold at supermarket has alcohol in it. if u can read korean, then u can read the ingredients at the label. but mostly the put spirits in it. i havent found any brand sold online that didnt contain alcohol.

so, gochujang not save for korean children too?

+Muniques Channel usually korean people made their own gochujang so there is no alcohol. you can see the original recipe from maangchi from this video does not contain any type of alcohol.

hmm ok,,, im confuse why so many factory made gochujang with alcohol in it, especialy why they come to indonesia with alcohol in it

Muniques Channel i found gochujang that does not contain any alcohol. try google mother in law gochujang. i ask them thru email, the one they sold does not contain alcohol.

Carmen K Thank you! I hope I can visit NZ someday again.

Maangchi hi, i am in sarawak malaysia...really want to make chilli paste but cannot find all the ingredient here...pls help.ty

+El - Amura Sulaiman kat sana mesti cari d kedai korea sbb kedai tempatan susah nak cari. ada setgh bahan mungkin kita boleh gantikan dengan bahan tempatan

Arif Waliyuddin indic Indian old song

El - Amura Sulaiman 1 1/2 malt barly powder 2 cup sweat rice powder 1 cup soybean powder 2 cup chili powder 1/2 cup rice syrup (can change honey or sugar) 5 cup water 1 1/2 cup salt malt barly powder-(beli barli kat kedai, jadikan serbuk/powder, caranye rendam barli selame 5jam..keringkan atau goreng tanpa minyak dan kisar halus). sweat rice powder-(gune pulut pon bole..sebab pulut tinggi kanji dan gula..beras korean tinggi gula dn kanji..care nye same je buat malt barly tadi). soybean powder-( care nye pon same je buat malt barly tadi). chili powder-( beli chili powder jename babas ke adabi ke ape2 jename je, susah sangat buat sndiri.. caranya cili kering dicuci bersih dan dikeringkan, buang biji/seed n kisar halus. siap.. Cara buat GOJUCHANG.. dalam beks besar, masukkan malt barli kacau rata dan tapis guna tudung bawal yang tak guna, ambil air malt barli sahaja..ambil air malt barli dan panaskan dengan api sederhana hingga suam, masukkan sweat rice powder kacau sampai pekat..masukkan chili powder, salt, kacau rata dan simpan dalam balang kaca atau balang seramik yang ditutup rapat..lepas tu letak kat bawah cahaya matahari selama 1 bulan atau lebih..kena periksa 2 minggu sekali untuk pastikan takda seranngga masok..ok👍..jadilah gojuchang..

Suha Magdy I noticed after some time Maangchi started making them in smaller quantities. :D

You mean gluten free lol

no, it is gluten intolerant or coeliac in more severe cases,

Simply replace the wheat flour with rice flour :D

Sallymanders178 I saw a recipe by James Strange. In Singapore it's not easy to get the soybean block so for now I get them still from the store. Maybe you can check that out.

Thank you, I'll go look him up.

Hakikaten fabrika usulü bi'şey yaptılar..

Lol just use proportion

Use your own idea of proportion. It's easy

It happens when the gochujang is not exposed to lots of sunlight. I would remove the mold with a spoon. Open the lid and let it get some sunlight. Good luck with fermenting your homemade gochujang! 👍

@@Maangchi Ah than make sense, I put it in a korken glass jar but it's raining a lot currently. Many thanks for answering & the tips ♥️ really appreciate it

Ayo this videos 9 years old. She's still replying and pinning comments and that's kinda funny to me

@@Luciferishexed and lovely at the same time, So many of them call her like an Eomma so do I 🥰

@@Maangchi how much u used the soyabean powder mam and where should I fermented in cold, dark,sunlight,or hot place It's important to have a jar like that

Check out the recipe on my website, please. It has all the information you need. I always put the link to recipe in the description box of my videos. Good luck with your Korean cooking!

i think malt powder is something to do with the part of the wheat kernel that has the genetic material, the germ, as opposed to the endosprem of the wheat kernel which is the starch that fuels the growth of the germ. i think malt refers to letting the germ start to grow

It’s the same malt used in making beer or whiskey. Koreans just use it in a fine powder form (dried wheat/barley sprouts). It contains amylase (same stuff in human’s spit) that catalyses starch into sugar. Like kris wilkinson said, kernel contains amylase after it sprouts and the endosperm contains starch so hydrolysis of the starch occurs. Starch + Amylase = Sugar > Sugar + Microorganisms (like lactobacilli) = alcohol, CO2 (fermentation)

Maangchi still goes back to an 8 year old video to read comments and answer questions 🥰

Is there an alternative flour than malt? I have celiac disease and can not have wheat, rue or barley. Is this going to ferment? Does it store in the fridge?

Try her recipes for dakgalbi, dakbokkeumtang, cheese buldak, etc.

super nova 😂😂😂😂😂

😄😁 me too

btw wooooow gurl u pretty u look like camila cabello

Lmaooo samee

take your koreaboo asses out of here for christ's sake