How a Gochujang Master Perfected a 100-Year-Old Recipe First Person

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Rating: 4.5; Vote: 2

In Andong, South Korea, fourth-generation gochujang master Choi, Myung Hee works on a 100-year-old recipe for the fermented red chile paste. Due to the difficult nature of making gochujang, she has also created an award-winning method for others to make it at home. Denny: Wonder who or whom got the idea that those stinky, nasty foods from Korea was now worthy enough to br had by white people in America and Europe because kimchi and Korean dishes were seen as disgusting Just 10 years ago here in America.
By adults and kids alike you'd get the same effed up comments like oh you eat that, thats gross that smells is that a dead cat.
Date: 2022-08-03

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Comments and reviews: 3

BattleEmpoleon
It s so refreshing seeing traditionalists go out of their way to research and develop their recipes to be easier or more convenient, yet retain the same tastes and textures and subtleties!
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YankeeSlayer69
Traditional stuff is awesome, but the commercial stuff is full of corn syrup and additives, its garbage, the lady should mention this fact.
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C. j.
I love when chefs talk passionately about what they do it makes the experience of watching these stories that more exciting.
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