Homemade vs Factory-made Gochujang🌶️🇰🇷 Homemade Gochujang (traditional method) 1. Steam soybeans & shape into brick-like Meju. 2. Hang with straw to dry & catch good bacteria for a month 3. Grind dried Meju into powder. 4. Mix powder with rice, salt water and soy sauce. And ferment for 3 days. 5. And mix gochugaru & grain syrup. Done! Factory-made Gochujang (with @sempio.official ) 1. Steam soybeans.And inoculate microorganisms and ferment into bean shape for few days (al-meju). 2. Steam rice & inoculate microorganisms to make rice nuruk (known as koji) 3. Ferment koji, rice, & yeast for a month. 4. Mix with meju & gochugaru. Done! Taste Test Homeamde Gochujang (tradtional method) - 텁텁함 - complex, rounded flavors. Factory-made Gochujang - clean - sharp, straight any questions about Gochujang? Ask everything :) And thank you @Sempio to show me around the factory:) #gochujang #koreanfood