Soybean Paste recipe
I'm a person who's interested in making some Korean food and I'd love to be able to make my own soybean paste and gochujang (Korean chili paste). Would anyone know how? I see a lot of Korean recipes call for either one or both and I don't want to be stuck without it if I need it. I know it's a process of fermentation but that's it. I would really appreciate any tips and methods you might know.