Homemade Gochujang (Korean Red Chili Paste)

Steps

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1. 1
   Place 150g of store-bought miso paste into a wide bowl.
   ▶ ≈0:13
2. 2
   Add 30g of coarse salt, then pour in 300g of soju and mix well.
   ▶ ≈0:13
3. 3
   For a smoother texture, blend the mixture in a food processor. Skip this step if you don't mind the bean granules.
   ▶ ≈0:25
4. 4
   Add 300g of corn syrup and mix thoroughly until the sweetness is evenly distributed.
   ▶ ≈0:33
5. 5
   Add 200g of red chili powder (use the regular kind for pickling, not the high-concentration variety) and stir well.
   ▶ ≈0:41
6. 6
   Let the mixture rest at room temperature for about 20 minutes until the chili powder absorbs moisture and swells, turning a vibrant red color.
   ▶ ≈0:59
7. 7
   Transfer the finished gochujang to an airtight, moisture-free container and refrigerate. Place a cabbage leaf on top to help prevent white mold, replacing it occasionally as it absorbs moisture.
   ▶ ≈1:14