Gochujang from scratch

Korean Jang : Gochujang Ingredients - 500g gochugaru - 500g glutinous rice flour - 300g malted barley (yeotgireum) - 200g meju garu (fermented soybean powder) - 3L water - Salt (10% of total mixture weight) ⸻ Recipe 1. Mix 300g malted barley with 2L of lukewarm water, and let it sit for 2 hours to extract the natural enzymes. 2. Strain it through a fine sieve, keeping only the liquid. 3. Use only the clear upper layer of the malt water. 4. In a pan, combine 500g glutinous rice flour with 1L of w

This is a Chuseok special mukbang of gochujang bibimbap!!