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.
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Credits:
Producer: Carla Francescutti
Field Producer/Director: Nadia Cho
Camera: Gerald Lee, Tim Han
Editor: Charlotte Carpenter
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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Thank you for watching! Check out their website here: http://andongjebiwon.co.kr/eng/
I don't know much about Korean food but you can tell she puts a lot of love into it to keep the traditional ways alive!
I really appreciate these kind of videos. Thank you for the insight.
In a world were everything seems to have to be faster/quicker/newer, real craftsmanships falls short. But I see and hear that it somehow comes back. Thankfully
looks unreal
Looks a lot like mole. Which makes me want to try it.
Look more like a gimmick to me. Is it traditional? Using processed ingredients and reinventing recipe to shorten production time. May be Eater producers didn't do her a good justice.
this is how legends are made.
I also had a wonderful, beautiful mother in law. I'm hispanic and I married a Chinese man and the only barrier we had in the beginning was language. But we learned to communicate. She taught me how to make lots of wonderful dishes, growing unique vegetables and beautiful traditions. I miss her and hope I make her proud.
3:01 she meant “we need malt(엿기름이 필요해요)”
lookin at the comments I can see ppl doesn't read their food labels.
Traditional stuff is awesome, but the commercial stuff is full of corn syrup and additives, its garbage, the lady should mention this fact.
But what's her company called?
I like gochujang but it's too spicy for me. X.X
I gotta get my hands on one of those kits she's making.
I can't find anything on the "award-winning method" for making at home gochujang. Like it's no where on the internet?
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!
Gochujang on pizza 🤤🤤🤤🤤
I love this. So delicious‼️ 나는 이것을 좋아한다. 너무 맛있어요‼️
Why is the camera so shaky??
Torturous of Eater to release this an hour before lunchtime at work!
After watching this I just had a small spoon of Gochujang and I enjoyed it even more. Wonderful stuff, thanks Eater!… 🙂👍🏻
Such a beautiful Master!! Have a great progressive day everyone:)👌🏽