Step 1

In a pot (preferable flat bottomed and uniform sides), mix water and sweet rice flour. Mix it well with a whisk. Bring to boil, stirring often to prevent any lumps from forming and to make a paste. (much like sweet rice paste for kimchi)

Step 2

When it starts to boil, reduce heat and simmer for 10 min. or so until it is fully thickened to a paste. Stirring often to avoid lumps.

Step 3

Add 1 cup rice syrup to sweet rice flour paste and mix. You can add more if you want a sweeter gochujang.

Step 4

Turn off heat and let it cool.Cooling time will be different based on your room temperature but for me it took about 2 hrs to cool the rice paste + rice syrup mixture from 3.

Step 5

Add meju powder, chili powder and salt to cooled rice syrup liquid.

Step 6

Add meju powder, chili powder and salt to cooled rice syrup liquid.

Step 7

Use a whisk and mix everything well until there are almost no lumps.

Step 8

Let your gochujang mature a little more for 2-3 days in the fridge or at cool temperature before using it for even more flavor.