Gochujang but different, with red been paste
- This topic has 0 replies, 1 voice, and was last updated 7 years, 6 months ago by .
Viewing 0 reply threads
Viewing 0 reply threads
- You must be logged in to reply to this topic.
Home › Forums › Korean food discussion › Gochujang but different, with red been paste
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)
Copyright © 2024 Maangchi LLC.
All rights reserved.
About your privacy.