Gochujang but different, with red been paste

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      AnjaU
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      Hi Maangchi,
      thank you so much for your fantastic and funny food videos. You made me dive into a very different food world, that I solar barely knew. I usually cook mediterranean, arabic stuff with hummus and aubergine, lots of fish and meat cooked in vegetables and chilli. I am very delighted by the fermentation stuff, so I wanted to make Gochujang but could not find the malt powder. Instead I took red been paste (red been + sugar paste, no additives), mixed it with rice flour, soy sauce and lots of korean red hot chili powder. It is fermenting now for about 3 weeks… I tried it today and yes, it is very very tasty already, very dark and earthy.
      But of course the experiment is an ongoing process.
      Best regards to you and all the korean food addicts of this forum,
      Anja (Berlin, Germany)

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