Commercial Batch: Fiery Indian Gochujang-Style Paste (Non-Fermented)

1.Prepare the Starch Slurry: In a very large, heavy-bottomed, non-reactive pot (stainless steel recommended for commercial scale), combine the 2500g of Rice Flour with 500ml of the Water. Whisk vigorously until a completely smooth, thick slurry is formed, ensuring no lumps remain. This forms the base starch.

2.Cook the Base: Place the pot over medium-low heat. Continuously stir the rice slurry using a heavy wooden spoon or spatula. Cook slowly, stirring constantly, until the mixture thickens significantly and begins to pull away from the sides of the pot, resembling a thick, translucent paste (similar to a roux or thick porridge). This process may take 20-30 minutes. Do not allow it to scorch.

3.Dissolve Sweetener: Once the base is cooked, immediately incorporate the 1500g of Sugar. Stir constantly until the sugar is completely dissolved into the hot paste. The mixture will become glossy.

4.Hydrate and Bloom Flavors: In a separate bowl, combine the remaining 250ml of Water with the Soy Sauce, Vinegar, and Tomato Sauce. Whisk well.

5.Incorporate Flavor Agents: Gradually pour the liquid mixture from Step 4 into the hot rice paste base while stirring continuously to maintain smoothness. Reduce the heat to the lowest setting.

6.Add Heat and Umami: Slowly incorporate the 500g of Indian Chilli Powder, the 100g of Soy Chunks Powder, and the 25g of Ginger Powder. Stir thoroughly until the powders are fully integrated and the paste achieves a uniform, deep red color. The Soy Chunks Powder acts as a non-fermented protein/umami source.

7.Simmer for Stability: Continue to cook the entire mixture on very low heat for an additional 15-20 minutes, stirring frequently. This slow cooking process is crucial for reducing moisture content, ensuring stability, and melding the spicy>sweet>tangy flavor profile.

8.Final Seasoning and Finish: Remove the pot from the heat. Stir in the 25ml of Toasted Sesame Oil and the 10g of Rock Salt. Taste and adjust salt or sugar if necessary to perfect the balance.

9.Cooling and Storage: Transfer the hot paste into sterilized, airtight containers suitable for commercial storage. Allow the paste to cool completely to room temperature before sealing the lids tightly. Store in a cool, dark place. Due to the high sugar and low moisture content, this non-fermented paste will maintain quality for several months.