Gochujang

In a large pot, combine the glutinous rice flour with 1000g of water. Whisk thoroughly to ensure there are no lumps.

Place the pot over medium heat and cook the glutinous rice flour mixture, stirring constantly, until it thickens into a smooth, translucent paste. Remove from heat and allow the paste to cool completely to room temperature.

In a separate bowl, mix the malted barley powder with the remaining 500g of warm water. Let it steep for 30 minutes, then strain the liquid through a fine-mesh sieve, discarding any solids. This is your malted barley extract.