Final stage of fermenting homemade hot pepper paste
Homemade gochujang (left) Store-bought gochujang (right)
Can you tell the difference in the photo? It’s interesting to note that homemade tastes SO much better than store-bought. It tastes less processed, you know what’s in the ingredients, and you appreciate it more because you “babied” it for two months! You know what I mean!
I ended up using coarse red pepper flakes because that’s what I bought; however, the next batch to come will be made with fine red pepper powder. The end result is totally FANTASTIC! Yes, it’s worth all that so I will definitely be making gochujang (고추장) again! :D