In a large bowl, mix 750g of milled barley malt with 5000ml of warm water. Stir well and let it sit for 2-3 hours.
Strain the mixture through a cheesecloth to obtain the barley malt liquid. Discard the solids.
In a large pot, combine the barley malt liquid with 1000g of sweet rice powder. Cook over medium heat, stirring constantly, until it thickens to a porridge-like consistency. Let it cool completely.
In a large mixing bowl, combine 1500g of fine red chili powder, 500g of fermented soybean powder, and 750g of sea salt. Mix well.
Add the cooled rice porridge mixture to the dry ingredients. Mix thoroughly.
Add 1000g of rice syrup and mix until you achieve a smooth, paste-like consistency.
Transfer the mixture to a large clay pot or food-grade plastic container.
Cover the surface with a thin layer of coarse sea salt.
Cover the container with a clean cloth and secure it with a rubber band or string.
Place the container in a cool, shaded area outdoors or near a sunny window indoors.
Every few days, remove the cloth cover and stir the mixture thoroughly, making sure to incorporate any liquid that may have separated.
Allow the gochujang to ferment for 3-6 months, depending on your desired flavor intensity. The longer it ferments, the more complex the flavor will become.
Once fermented to your liking, transfer the gochujang to smaller containers and refrigerate.
