Delicious Gochujang: The No. 1 Korean Seasoning Ingredient!

• 600 grams Rice malt miso
• 350 ml Hon-mirin
• 300 grams Mizuame
• 150 grams Dried red chili peppers (the thin, Korean type)
• 100 ml Soy sauce
• 70 to 80 grams Granulated sugar
• 1 large Onion
• 1 to 3 cloves, the more the better Garlic
• 2 heaping tablespoons White sesame seeds

1. Grate the onion and garlic.
2. Use the juice that comes out when you grate them, too.
3. (Here I'm grating the onion.)
4. Put the miso, syrup, mirin, soy sauce, grated garlic and onion in a deep frying pan and mix.
5. Don't turn on the heat yet.
6. When everything is mixed together, switch on the heat to low.
7. Cook while mixing constantly until it starts to bubble.
8. When it's bubbling gently, turn off the heat.
9. Add the red chili pepper little by little, mixing all the while to make it smooth.
10. Add the granulated sugar little by little, stirring constantly.
11. Add the ground sesame seeds while mixing.
12. The paste is now finished.
13. Let it cool down, then store in the refrigerator.
14. This is how much is made with this recipe.
15. It's ready to eat after 5 days.
16. You can store it in the refrigerator for more than a year.
17. These are dried Korean chili peppers.
18. From left to right: Coarse, medium and thin.
19. For gochujang, use half medium and half thin, or all thin.

mizuame, red chili peppers, soy sauce, sugar, onion, garlic, white sesame seeds

Taken from cookpad.com/us/recipes/168398-delicious-gochujang-the-no-1-korean-seasoning-ingredient (may not work)