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HomeFoodHow a Gochujang Grasp Perfected Her 100-Yr-Outdated Recipe

How a Gochujang Grasp Perfected Her 100-Yr-Outdated Recipe


Choi, Myung Hee is formally a gochujang grasp — she earned the excellence from South Korea’s Ministry of Agriculture and Forestry in 2012.

Choi began making gochujang, the fermented chile paste that’s important to Korean delicacies, greater than twenty years in the past, when her mother-in-law taught her methods to make it in addition to doenjang — a fermented soy paste — and soy sauce.

As a fourth-generation gochujang grasp, Choi makes use of the household’s 100-year-old recipe and conventional strategies to provide her model of the potent paste, however she has additionally created a technique that anybody can use to make gochujang at residence.

Watch the complete video to see her stroll by means of the method of creating gochujang, one in all Korea’s most important meals.

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