The Korean hot pepper paste (gochujang) is prepd. by 1) washing raw red peppers and removing their seeds and stems, 2) grinding the obtd. red pepper to obtain the 60˜100 mesh red pepper paste, 3) mixing the obtd. paste with starch powder such as rice powder, wheat powder etc. and gelatinizing with steam at 75˜95 deg. C for 20˜50 min., 4) cooling the obtd. gelatinized mixt., mixing with starch syrup, salt, malt and fermenting for 2-6 months, and 5) sterilizing it at 95˜120 deg. C for 3˜10 min. to obtain the final product.
