- Gochujang Hangar Korean (1)
- 2 Large size bowls
- Medium grade cheesecloth
- A large pot
- Mosquito net
- A string to tie the mesh fabric
- Sesame seeds, coals, and a metal bowl
The gochujang recipe is made in the colder months between November ends to February. This is a typical Korean recipe. It is prepared at the same time as it takes 4-6 months time is needed in its fermentation.
- The first step is to sterilize the gochujang. To sterilize this vessel, take hot water and clean the vessel with it thoroughly. The night before gochujang preparation, soak barley around 750gm in cold water.
- The same night soak sweet rice in a separate vessel for 3 to 4 hrs. On the day of preparation, strain all water from sweet rice and grind it nicely as much as you can.
- Use the fine sieve or to strain malt from barley. Here, we just need the extract of barley no husk. In the strained liquid, add the sweet rice powder we prepared in step two.
- Mix it well and put this mixture in the oven for 5 hrs at temperature 60 degree Celsius. The mixture will become fine if you will stir it once or twice in between. Take out the mixture of barley and rice from the oven and keep it on the stove for cooking. You have to cook it till the liquid in the mix reduced to 20%. After that, allow the mixture to cool.
- After the mix gets cool down, add gochujang, sea salt and mejugaro in the mix. Add rice syrup in the mix and start mixing the whole mix. Cover the mix with a wrap and leave it overnight. In the morning transfer the gochujang in a hangar. Now, you have to place this hangri under the sun for six months covering its top nicely.
- Add salt or any other ingredient in it according to your taste.
- You can buy latest hangri online that has a proper lid to cover.
- Be careful with temperature while preparing gochujang.