### TranslatedIngredients: 1/2 cup Barley (seeds) - soaked with 2 teaspoon sugar for 2 hours and ground into a smooth paste,1/2 cup Rice flour,1/4 cup Red Chilli powder,5 tablespoon Jaggery - powdered,3 tablespoon Soy sauce,1 tablespoon Salt ### PrepTimeInMins: 120 ### CookTimeInMins: 30 ### TotalTimeInMins: 150 ### Servings: 12 ### Cuisine: Korean ### Course: Vegetarian ### Diet: Vegetarian ### TranslatedInstructions: We begin making the Korean Style Gochujang Recipe (Hot Pepper Paste Recipe) by heating a flat skillet, add the ground smooth barley paste, the rest of the ingredients. Mix it well.Keep mix for about 30 minutes, till it becomes thick and does not stick to the sides of the pan. Turn off the heat.Let it cool for few minutes, transfer it into air tight container. Refrigerate for at least 4 hours before using. You will notice the color changes once it starts to ferment.Serve the Korean Style Gochujang Recipe (Hot Pepper Paste Recipe) in Korean Style Kimchi Udon Pasta with Scallions to enjoy your one pot meal.