Korean Hot Pepper Paste (Gochujang)

A red, thick, shiny paste, gochujang is one of the cornerstones of Korean cuisine, adding spiciness to many dishes.
It’s readily available in all Korean markets, but homemade gochujang has a much deeper, more complex flavor and a richer color and consistency. It takes about 3 months to ferment, and during that time, you need to look after it and care for it the same way Koreans have been doing it for hundreds of years. This will put you in touch with what you’re making and give you a sense of anticipation for all the delicious things you’re going to do with it when it’s done.

Makes 8 quarts

INGREDIENTS:

• 2 cups barley malt powder (yeotgireum)
• 4½ quarts water
• 5 cups glutinous rice flour (chapssal-garu)
• 2 cups fermented soybean flour (meju-garu)
• 8 cups (1½ pounds) Korean hot pepper powder (gochujang-yonggochu-garu; not hot pepper flakes)
• 4 cups brown rice syrup (ssal-yeot)
• 2 cups kosher salt

INSTRUCTIONS:

1. Combine the barley malt powder and water in a large bowl. Mix well, then strain the liquid into a large heavy pot. Heat over medium heat until the water reaches about 100°F, about 15 minutes. When you dip your finger into it, it should feel warm, not hot. Make sure it doesn’t come to a boil.
2. Remove from the heat, add the rice flour, and mix well. Cover and let stand for 2 hours. The liquid will become sweet.
3. Return the pot to medium heat and cook, stirring occasionally with a wooden spoon, until reduced to about 4 quarts, 1½ to 2 hours. Let cool completely.
4. Add the fermented soybean flour, hot pepper powder, rice syrup, and salt to the liquid and mix well with a wooden spoon until shiny and creamy.
5. To ferment the pepper paste, transfer it to an earthenware crock or glass jar. Cover with a few layers of cheesecloth, secured with a rubber band. Place the lid on the crock. Let stand at room temperature, removing the lid on sunny days and letting some sunlight penetrate the cheesecloth to help the fermentation along, for about 3 months.
6. Well-fermented hot pepper paste tastes sweet, salty, and spicy, with a deep aftertaste. There’s no need to refrigerate it. Store it at cool room temperature or in a cool place outside.