Comments on: Hot pepper paste

By: Maangchi

Maangchi — Mon, 06 May 2013 12:29:15 +0000

It’s sold at Korean grocery stores.
Here is a list of Korean grocery stores in Malaysia. http://www.maangchi.com/shopping/malaysia

By: marylyn

marylyn — Mon, 06 May 2013 07:42:54 +0000

how i get the pot in malaysia ??

By: KimcheeRon

KimcheeRon — Wed, 10 Apr 2013 00:47:55 +0000

Hi Maangchi and texan, I’ve the similar problem too, can’t get any fermented soybean powder in the local market and I was thinking whether can I make it myself? Pls share with me if you know how to make mejugaru, thanks!

By: ina78

ina78 — Sun, 07 Apr 2013 22:52:41 +0000

Hai Texan,
Can you tell me how to make fermented soybean powder…?
Thank you…..

By: ina78

ina78 — Sun, 07 Apr 2013 22:38:59 +0000

Hai Oksipak…
Can you tell me the link for that online shop….? I would like to review some ingredients too…. Thank you….

By: happydemic

happydemic — Sun, 07 Apr 2013 16:20:37 +0000

Great ideas, Pucelle!

Using gluten-free malted flour should work, but making it is a lot of work unless you want it for other brewing or baking projects too.

It should be possible I think to substitute for the malted flour using commercially available products.

Gluten-free malt extract substitute (e.g. sorghum syrup) gives some rich, sweet “malty” flavour, but is usually non-diastatic, i.e. it doesn’t have enough amylase to break down the rice starch into sugar.

Adding some pure amylase (from a gluten-free supplier) to the rice flour should give the diastatic action needed.

So I think using sorghum syrup and pure amylase together in place of malted barley flour should work adequately if imperfectly. Both products are available from specialist home brewing suppliers.

By: sonamgirl

sonamgirl — Sun, 10 Feb 2013 16:55:42 +0000

Fantastic suggestion for the GF beer site and substitutes. Has any Gluten-Free followers made the recipe with the alternates and how did it turn out?

By: Maangchi

Maangchi — Wed, 06 Feb 2013 16:19:13 +0000

“My 3 year old daughter adores you.” oh she loves the color of gochujang? : ) How cute she is!

By: Maangchi

Maangchi — Wed, 06 Feb 2013 16:18:37 +0000

I hope your gochujang turns out delicious! The texture will be a little different from usual gochujang because you used hot pepper flakes instead of hot pepper powder, but I think the flavor and the taste will be the same as homemade gochujang. This is a photo of hot pepper powder. http://www.maangchi.com/ingredients/hot-pepper-powder

By: MeeAe

MeeAe — Wed, 06 Feb 2013 01:30:32 +0000

So I halved the recipe. It fit perfectly in my gallon (actually one gallon and a quart) onggi. I also didn’t have red pepper powder, just the flakes. I hope it will work as well. It’s winter here in Colorado so ill mostly ferment it in the mornings when the sun is out although it will be cold.