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You need Barley miso.
You need Koji miso.
You need to prepare Light brown sugar (or white sugar).
Use Mirin.
Prepare Sake.
Use Soy sauce.
Provide Mizuame (Japanese).
Provide Coarse powdered chili (Korean).
You need to prepare Fine powdered chili powder (Korean).
Provide Paprika powder (Korean).

Short Tips:

- One of the best things that you can do is to cook with family members or pals. When you cook with someone else, you will certainly be able to pick up on methods that they carry out and also will have the ability to much better yourself as a chef. Talk to them to see exactly how their mind works, to boost your competence.

[For the miso:] The ideal ratio should be 3 parts barley miso to 1 part koji miso. You can use your usual miso. Make sure that the miso does not have added dashi!.
[For the sugar:] You can use your usual sugar. I don't recommend any specific type. A small amount of muscovado or cane sugar will give a rich flavour..
[For the mizuame:] If you use Korean mizuame, it is very runny, so omit the mirin in the ingredients and substitute that amount with sugar..
[For the powdered chili:] Make sure that the powdered chili is Korean. If you use Japanese chili powder, it will be too hot and not suitable for gochujang..
[For the Korean powdered chili:] Grinding chili in different ways produces varying degrees of spiciness and flavours. Coarsely powdered chili is ground with seeds, so it is very hot..
By grinding only the flesh of the chili, fine chili powder is obtained. It has a beautiful orange colour and a mild flavour. Blend different kinds of chili powder....
You will have a deep and complex flavour in the resultant gochujang. If you want to make this chili paste, this is a good occasion to buy different kinds of chili powder..
[For the paprika powder:] This is optional, but it gives a vivid red colour and good flavour to gochujang. I recommend it..
After you prepare all the ingredients, mix them together! Make sure that your bowl and spatula are very dry..
Mix until very smooth. If you find the mixture too stiff and difficult to combine, place the bowl on a bain-marie. If you place the mixture over direct heat, you will lose the miso flavour..
Just continue to mix. Adjust the consistency with sake or mirin. If it is too stiff, it may be difficult to handle when used. It shouldn't be too runny, either..
Once the mixture is smooth, transfer into a clean bottle or any container with a lid. Keep in the fridge. The gochujang should become more translucent and vivid in colour after several days..
[Related recipe] This is a staple sauce for Korean sashimi and boiled pig's trotters, called 'Chogochujang'. https://cookpad.com/us/recipes/156778-chogochujang-korean-vinegar-red-chili-miso-sauce.
[Related recipe] Moist kimchi with shredded squid. https://cookpad.com/us/recipes/155580-moist-and-spicy-squid-kimchi-tossed-with-gochugang.
[Related recipe] Stir-fried aubergine and green pepper with gochujang. https://cookpad.com/us/recipes/156491-eggplant-green-pepper-gochujang-stir-fry.
[Related recipe] Staple! 8-ingredient Bibimbap with plenty of vegetables. https://cookpad.com/us/recipes/147049-8-namul-bibimbap-with-lots-of-vegetables.

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