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Easy Homemade Gochujang Recipe[/caption]
Homemade gochujang recipe that allows you to have a ready-to-eat gochujang in just a couple hours! What? That's almost instant in the Korean fermentation world!! Is that possible?? Is it any good? You may ask... And my answer is YES and Yes, I mean, it's pretty good considering it is ready in just few hours vs months.
So I have to say I was pretty skeptical when I first learned this easy and quick homemade gochujang recipe from a temple food instructor Ms. Han a few years back while in Korea. I first met her while attending a temple food (sachal eumsik 사찰음식) class. Afterwards we kind of became friends... During class, she shared on how temple food helped her regain her health after having suffered with various health issues for so many years. Several years before, she said she was an art student in Italy and because she was so busy with her studies, she did not even have time to grocery shop properly let alone cooking for herself. So she said she ate just canned and instant foods all the time. Little by little, her health started to deteriorate with skin issues and other stomach issues. Things got so bad that she had to give up her studies and come back home to Korea. After coming back to Korea, she tried everything to cure her illnesses but nothing really helped until she decided to totally change her diet and went fully into temple food. She said after 6 months or so of cooking and eating temple food, her health slowly got back to normal and now, although she still has sensitive skin, she told us that she has no other health issues. So, naturally, she became a fan of temple food!
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