10-Minute Homemade Gochujang

1. In the large mixing bowl (more than 4 qt capacity), combine together the rice syrup and salt. Add warm water to the bowl. Stir well until the salt dissolves and mixes evenly with the syrup.
2. Sift the fermented soybean powder into the bowl to avoid clumps. Add the chili powder, soju, and plum syrup to the mixture. Stir everything with a spoon until it's well mixed and smooth, making sure there are no dry spots or lumps. This recipe makes about 14 cups of gochujang paste.

To store the gochujang

1. Divide the gochujang into several airtight containers and seal them tightly. Let these containers stay at room temperature for 3 days. After that, place them in the refrigerator. The gochujang can last up to 1 year when stored in the fridge.
2. You can begin using the gochujang right away in your cooking. Over time, as it ferments, you'll find the flavor becomes more robust and developed.
3. If you're keeping the gochujang at room temperature for an extended time, add about 10% more salt and soju for improved preservation and to avoid mold. Also, store it in a cool, dark indoor spot.