bshapiro's comments

"I though I had everything to make this (including an Onggi) but I find I's short 1/2 lb of fermented soybean powder (I only have 1Lb.) Can I use Korean soybean paste for the missing amount? If so how much should I use? If I can't use soybean paste will the Gochujang suffer too much without the extra 1/2 Lb. of soybean powder?"
in Hot pepper paste (Gochujang) — Apr/12