How a Gochujang Master Perfected a 100-Year-Old Recipe First Person
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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.
Source: Eater (2022-08-03)