Table 1. Mixing ratio of ingredients for Gochujang preparation

(%)

Raw material Ingredient ratio(%)

NAG¹⁾ LAG²⁾ FAG³⁾

Fermented apple products - - 24.8

Apple liquid - 24.8 -

Water 24.8 - -

Red pepper 18.5 18.5 18.5

Glutinous rice 12.1 12.1 12.1

Sea salt 7.2 7.2 7.2

Koji 10.0 10.0 10.0

Water 1.2 1.2 1.2

Starter 0.2 0.2 0.2

Starch syrup 23 23 23

Ethyl alcohol 3 3 3

Total 100 100 100

¹⁾Not added apple Gochujang.
²⁾Gochujang with apple liquid.
³⁾Gochujang with fermented apple products.

Raw material	Ingredient ratio(%)
Raw material	NAG¹⁾	LAG²⁾	FAG³⁾
Fermented apple products	-	-	24.8
Apple liquid	-	24.8	-
Water	24.8	-	-
Red pepper	18.5	18.5	18.5
Glutinous rice	12.1	12.1	12.1
Sea salt	7.2	7.2	7.2
Koji	10.0	10.0	10.0
Water	1.2	1.2	1.2
Starter	0.2	0.2	0.2
Starch syrup	23	23	23
Ethyl alcohol	3	3	3
Total	100	100	100