In Andong, South Korea, fourth-generation gochujangmaster Choi, Myung Hee works on a 100-year-old recipe for the fermented red chile paste. Due to the difficult nature of making gochujang, she has also created an award-winning method for others to make it at home.
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Credits: Producer: Carla Francescutti Field Producer/Director: Nadia Cho Camera: Gerald Lee, Tim Han Editor: Charlotte Carpenter
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