Gochujang use Diastatic or NonDiastatic Malt Powder?

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      Reeve
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      Hello Maangchi and everyone,

      Kinda curious about the gochujang recipes. The malt powder that was used in this was it diastatic or non-diastatic one?

      Diastatic Malt Powder – contains active enzymes to make bread rise etc

      Non-Diastatic Malt Powder – has no active enzymnes, mainly used for flavour & color

      Which one to choose to make gochujang?

      Hoping anyone (hopefully Maangchi herself) could cure my curiosity.

      Thanks all for your help.

      Regards,
      Reeve

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