Making jocheong red pepper paste..It's not hard. It's just hard
My mother-in-law sent me red pepper paste every year...He said, "I'll put it in myself this time." LOL To tell you the conclusion first, the ingredients are simpler than you think and the recipe is simpler. I'll match the capacity wellYou just have to stir it. My back hurt the most when I stirred in a bent position rather than my arms. I need the help of the groom..I said I'd make it when it's quiet, but I had a hard time.
6 serving
Within 120 minutes
elliws재원맘
Ingredients
  • Red pepper powder
    2kg
  • Meju powder
    1kg
  • grain syrup
    1.5kg
  • a sun-dried salt
    3cup
  • Bottled water
    8L
  • Ginger
    300g
  • grain syrup
    500g
Cooking Steps
STEP 1/21
Soak 300g of ginger in water, wash the skin with a toothbrush and rinse it. Put it in a strainer and dry it. Remove the skin by scratching with a knife.
STEP 2/21
Slice it flat. Put ginger in a hot sterilized container.
STEP 3/21
Pour grain syrup over ginger. Add more grain syrup, not 1:1 ratio. (300g: 500g) Let it ripen at room temperature for 10 days.
STEP 4/21
Red pepper powder for red pepper paste (dure), stir-fried chenil salt (Han Salim), meju powder (Han Salim), ginger (Han Salim), rice grain syrup (Cheong*won), bottled water
STEP 5/21
I prepared a 12-liter pottery. It's pollution-free, so I washed it with water and dried it well the day before. It's 80% full of red pepper paste.
STEP 6/21
Pour 8 liters of bottled water into a large pot and boil it. (Water sterilization) When boiling over medium heat, replace with low heat for 30 minutes and turn off the heat. (7 liters should be left.) Depending on the water condition of the red pepper powder
You can put in more water.
STEP 7/21
If you lose a bit of steam...Add ginger extract. Stir with a wooden spatula for 30 seconds.
STEP 8/21
Remove ginger in fine strainer.
STEP 9/21
Make ginger tea and drink it.
STEP 10/21
It is red pepper paste that is made with grain syrup without producing malt. Grain syrup weighs 2kg...You only need to add 1.5kg of additional 500g in ginger extract. When making it without ginger syrup, add 2kg of grain syrup and stir well. (If you like sweet taste, 2.8kg in total)
STEP 11/21
Stir-fried sea salt contains 3 cups of paper. I usually put in 800g. I didn't make it salty from the beginning because when the red pepper paste is completed, I put soy sauce in the red pepper paste to make it an all-around spicy sauce.
STEP 12/21
Add grain syrup and stir well. When it melts...Add salt and stir well until completely dissolved. (If you add salt with red pepper powder and stir, the salt won't melt well, so it takes twice as much arm strength.)
STEP 13/21
Cool with grain syrup and salt.
STEP 14/21
When it's lukewarm, add fermented soybean lump powder.
STEP 15/21
Stir well with a whisk and cool.
STEP 16/21
You need to add red pepper powder when it's not warm.Add red pepper powder for red pepper paste.
STEP 17/21
So that it's mixed evenlyYou have to stir it. It's hard. Put on cotton gloves and stir it. (If you use your bare hands, you'll get blisters on your palms.) There are people who pour soju, but it tastes bitter. You can boil the water, cool it down, pour it more, and stir it again.
STEP 18/21
Put red pepper paste in a dry jar. Wipe off the red pepper paste around you. If it's a low-salt food, you can sprinkle a little bit of roasted salt on top of the red pepper paste.(Prevention of mold)
STEP 19/21
You can put a sheet of plastic and sprinkle thick salt on top of it or sprinkle thick salt on top of seaweed, but I don't recommend... Fermented gochujang requires breathing. You should open the lid on a sunny day to get some fresh air and close the lid on a cloudy and rainy day. So I put on a cotton cloth and bend it.
STEP 20/21
Close the lid and put it on the veranda. Put the cloth inside the lid so that you can't see it. If you ripen it for 3 months, you can eat it deliciously. If you make it into malt, it'll be 6 months
STEP 21/21
I put red pepper paste in a mini container to film. It's very colorful. I tasted it a little bit and the savory taste of fermented soybean powder came up. I hope it ferments well and becomes delicious red pepper paste.
All utensils, ingredients, and utensils must be water-free to prevent mold. It's a red pepper paste made after trial and error by adding my own ginger syrup to the method my mother-in-law taught me. If you need more sweetness, add brown sugar or salty soy sauce and mix it well. If it's a 3:1 ratio between regular and cheongyang peppers, the spicy taste is appropriate...The red pepper powder for red pepper paste I bought from the cooperative was Cheongyang red pepper, and it had a strong spicy taste. Use the rubber banding by cutting the hole in the wrist of the rubber glove. (It's strong.) Salt and concentration are the most important things in red pepper paste. (Add brown sugar and plum juice to add sweet taste)
Cooking review
5.00
score
  • 554*****
    score
    I just dipped it in. I think I can eat it right away Thank you. You taught me the secret Why don't you try it in a week I'm looking forward to it ^^
    2021-10-09 16:47
  • 440*****
    score
    Thanks to you, I make delicious and healthy red pepper paste and eat it well. Thank you for the recipe.
    2021-08-28 23:51
  • 316*****
    score
    There are several red pepper paste recipes, so it seems easy to prepare and make.
    2017-01-03 19:31
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