Pucelle's comments

"Thank you so much for posting this recipe, now I know why I haven't been able to find a gluten-free one in the store. I also know that I now will have to avoid gochujang when I'm at Korean restaurants. I looked into gluten-free malts but they aren't being sold so people who want them have make their own. Millet, Sorghum, and Buckwheat malt should work as they would have enough of the needed enzymes for the fermentation process. It's a time consuming (4-7 days) and you can find info on it buy doing a search. Best places are the GF-Beer sites."
in Hot pepper paste (Gochujang) — May/12