Kaliwa Gochujang
Chef Paolo Dungca of Kaliwa | Washington, D.C.
Adapted by StarChefs | November 2018
INGREDIENTS
1 kilogram sweet glutinous rice, soaked overnight in cold water
750 grams milled malt barley, soaked overnight in 5 liters cold water
1.5 kilograms fine gochugaru chile powder
750 grams sea salt
1 kilograms brown rice syrup
500 grams fermented soy bean powder
METHOD
Heat oven to 60°C. Thoroughly drain rice and dry rice. Transfer to a Vitamix blender and blend to as fine a consistency as possible, like flour. Through a chinois into a medium pot, strain barley liquid; reserve solids for another purpose. (Barley liquid should contain some fine white sentiment.) Add rice flour to pot, stirring to combine. Transfer pot to oven and cook mixture for 5 hours. Transfer to stovetop and reduce by percent; cool. Stir in gochugaru and sea salt (less 1 handful) followed by brown rice syrup and soy bean powder. Transfer Gochujang to an sanitized onggi (porous clay pot that can hold liquid). Sprinkle surface with remaining handful of sea salt. Cover with cheesecloth, securing the cloth to the pot with twine, and ferment 3 months.
