Home › Forums › Korean food discussion › Gochujang use Diastatic or NonDiastatic Malt Powder?
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