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1
Bring water to a boil. While the water is heating, put malt powder in a tea towel or muslin cloth and make this in to a ball. Remove hot water from heat, submerge ball of malt powder, and swirl it around. Every 30 seconds or so, squeeze the ball hard. Continue doing this until the water is light brown in color, about 10 to 15 squeezes. Throw away remaining malt powder.
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2
Add the glutinous rice powder to the water and bring to boil, stirring. Keep on boil for a couple of minutes, then turn off the heat and let stand 30 minutes, stirring occasionally.
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3
After the 30-minute wait, return mixture to a boil, andreduce it by about half. Keep the heat as high as you can (if necessary, to stop it from boiling over, remove from heat for a couple of seconds and then put back on). Stir occasionally so the mixture doesn't settle, and it should reduce in about 45 minutes. Don't worry if it takes longer.
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4
Turn off the heat and let cool for a couple of hours or overnight. Add the soy bean powder and red pepper powder. Mix well. The mixture will go quite thick and stiff like glue. Keep stirring and it should start to resemble a red pepper paste. Leave again for about 30 minutes.
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5
Finally, stir in the salt and the honey. Salt helps with preservation. The gochujang can be used straight away but will be even better if left to sit for another 24 hours before bottling.
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6
Gochujang will keep up to a year, refrigerated in earthenware or glass jars.
