California Farm Gochujang Pepper Sauce From Scratch Recipe by Hobby Horseman
Cooking Instructions Prep 1 week, Ferment week, age 3 months 1 Use digital precision scale to measure the exact weight of gochugaru coarse pepper flakes, and each other ingredient, record carefully so you can adjust flavors when this pepper sauce has been fermented and cooked with, and you have established your taste for the saltiness and the spice level. 2 Ferment soy beans. Soak dry beans 24 hours, cook 3 hours till soft. Add natto (center picture) after beans have cooled below 176 F degrees. Ferment beans 24 hours at 104F degrees in warm oven. Puree in food processor to paste. (right picture). 3 Sprout and grow gochujang peppers indoors, called gochugaru. Also called kimchi seeds in some rare seed catalogs. Sprouts well. 4 Sprout and malt the barley. Soak 2 cups whole unhulled barley overnight, spread on table outside, keep wet till root is same size as kernel, 2 to 5 days. Sun dry till roots fall off. Grind leftover malt hulls into flour. 5 Or, buy a pound of ready made barley malt powder from a beermaker supplier, a flour mill, or online 6 Add malt powder to 16 cups of water for dried peppers, or 10 cups for fresh peppers, put in dough mixing bowl, stir. 7 Grind short sushi rice into rice powder: wash, soak overnight, dry, grind to rice flour, add rice flour to malted water in dough mixing bowl, put in oven. Warm to 91F degrees, let sit 2 hours to allow the malt to turn the starch in the rice to sugar in the solution. 8 Make the paste. Add the fermented soy beans to the malt rice liquid in dough mixing bowl. Add the dried or fresh peppers. Add the syrup. Make thick smooth batter. Let sit till stiff, few hours. 9 The traditional Korean recipe is very salty. I use half. Transfer 6 cups paste to 8 cup ceramic crock pot with activated airlock. Add 60 grams flaked seasalt, 10 grams per cup. Transfer 4 cups of paste to 6 cup mason jar with 80 grams of seasalt, 20 grams per cup. Cover with rice wine and loose lid on top to keep insects out. You have now used 140 of 250 grams salt recommended from the original Korean home recipe. 10 The gochujang will ferment and expand 25%. Keep lids loose on top only to keep insects out. Do not tighten the screwlids. I am stirring daily as gochujang sauce ferments and expands. I transferred the extra gochujang paste to extra mason jars, put 3 cups in 4 cup jars. I now have 16 cups of gochujang fermenting pepper sauce. 11 Ferment one week in kitchen pantry. Taste the difference between the salt levels, and decide how much more salt to add to the gochujang paste in each pot. I use 20 grams per cup, 4 teaspoons. Add flaked seasalt to taste, ferment and age 3 months or longer, taste weekly. Close mason jars after fermentation has finished. Cover paste in mason jars with rice wine to keep mold out if stored in pantry. 1 Use digital precision scale to measure the exact weight of gochugaru coarse pepper flakes, and each other ingredient, record carefully so you can adjust flavors when this pepper sauce has been fermented and cooked with, and you have established your taste for the saltiness and the spice level. 1 Use digital precision scale to measure the exact weight of gochugaru coarse pepper flakes, and each other ingredient, record carefully so you can adjust flavors when this pepper sauce has been fermented and cooked with, and you have established your taste for the saltiness and the spice level. 2 Ferment soy beans. Soak dry beans 24 hours, cook 3 hours till soft. Add natto (center picture) after beans have cooled below 176 F degrees. Ferment beans 24 hours at 104F degrees in warm oven. Puree in food processor to paste. (right picture). 2 Ferment soy beans. Soak dry beans 24 hours, cook 3 hours till soft. Add natto (center picture) after beans have cooled below 176 F degrees. Ferment beans 24 hours at 104F degrees in warm oven. Puree in food processor to paste. (right picture). 3 Sprout and grow gochujang peppers indoors, called gochugaru. Also called kimchi seeds in some rare seed catalogs. Sprouts well. 3 Sprout and grow gochujang peppers indoors, called gochugaru. Also called kimchi seeds in some rare seed catalogs. Sprouts well. 4 Sprout and malt the barley. Soak 2 cups whole unhulled barley overnight, spread on table outside, keep wet till root is same size as kernel, 2 to 5 days. Sun dry till roots fall off. Grind leftover malt hulls into flour. 4 Sprout and malt the barley. Soak 2 cups whole unhulled barley overnight, spread on table outside, keep wet till root is same size as kernel, 2 to 5 days. Sun dry till roots fall off. Grind leftover malt hulls into flour. 5 Or, buy a pound of ready made barley malt powder from a beermaker supplier, a flour mill, or online 5 Or, buy a pound of ready made barley malt powder from a beermaker supplier, a flour mill, or online 6 Add malt powder to 16 cups of water for dried peppers, or 10 cups for fresh peppers, put in dough mixing bowl, stir. 6 Add malt powder to 16 cups of water for dried peppers, or 10 cups for fresh peppers, put in dough mixing bowl, stir. 7 Grind short sushi rice into rice powder: wash, soak overnight, dry, grind to rice flour, add rice flour to malted water in dough mixing bowl, put in oven. Warm to 91F degrees, let sit 2 hours to allow the malt to turn the starch in the rice to sugar in the solution. 7 Grind short sushi rice into rice powder: wash, soak overnight, dry, grind to rice flour, add rice flour to malted water in dough mixing bowl, put in oven. Warm to 91F degrees, let sit 2 hours to allow the malt to turn the starch in the rice to sugar in the solution. 8 Make the paste. Add the fermented soy beans to the malt rice liquid in dough mixing bowl. Add the dried or fresh peppers. Add the syrup. Make thick smooth batter. Let sit till stiff, few hours. 8 Make the paste. Add the fermented soy beans to the malt rice liquid in dough mixing bowl. Add the dried or fresh peppers. Add the syrup. Make thick smooth batter. Let sit till stiff, few hours. 9 The traditional Korean recipe is very salty. I use half. Transfer 6 cups paste to 8 cup ceramic crock pot with activated airlock. Add 60 grams flaked seasalt, 10 grams per cup. Transfer 4 cups of paste to 6 cup mason jar with 80 grams of seasalt, 20 grams per cup. Cover with rice wine and loose lid on top to keep insects out. You have now used 140 of 250 grams salt recommended from the original Korean home recipe. 9 The traditional Korean recipe is very salty. I use half. Transfer 6 cups paste to 8 cup ceramic crock pot with activated airlock. Add 60 grams flaked seasalt, 10 grams per cup. Transfer 4 cups of paste to 6 cup mason jar with 80 grams of seasalt, 20 grams per cup. Cover with rice wine and loose lid on top to keep insects out. You have now used 140 of 250 grams salt recommended from the original Korean home recipe. 10 The gochujang will ferment and expand 25%. Keep lids loose on top only to keep insects out. Do not tighten the screwlids. I am stirring daily as gochujang sauce ferments and expands. I transferred the extra gochujang paste to extra mason jars, put 3 cups in 4 cup jars. I now have 16 cups of gochujang fermenting pepper sauce. 10 The gochujang will ferment and expand 25%. Keep lids loose on top only to keep insects out. Do not tighten the screwlids. I am stirring daily as gochujang sauce ferments and expands. I transferred the extra gochujang paste to extra mason jars, put 3 cups in 4 cup jars. I now have 16 cups of gochujang fermenting pepper sauce. 11 Ferment one week in kitchen pantry. Taste the difference between the salt levels, and decide how much more salt to add to the gochujang paste in each pot. I use 20 grams per cup, 4 teaspoons. Add flaked seasalt to taste, ferment and age 3 months or longer, taste weekly. Close mason jars after fermentation has finished. Cover paste in mason jars with rice wine to keep mold out if stored in pantry. 11 Ferment one week in kitchen pantry. Taste the difference between the salt levels, and decide how much more salt to add to the gochujang paste in each pot. I use 20 grams per cup, 4 teaspoons. Add flaked seasalt to taste, ferment and age 3 months or longer, taste weekly. Close mason jars after fermentation has finished. Cover paste in mason jars with rice wine to keep mold out if stored in pantry. 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