Table 1. Mixing ratio of ‘Kochujang’
(Unit: g)

Sample	K12)	K2	K3	K4	K5	K6
Malt powder	40	40	40	40	40	40
Water	600	600	600	600	600	600
Chili powder	200	200	200	200	200	200
Glutinous rice powder	200	200	200	200	200	200
Salt	100	100	100	100	100	100
Meju powder	150	150	150	150	150	150
N11)	150	-	-	-	-	-
N2	-	150	-	-	-	37.5
N3	-	-	150	-	-	37.5
N4	-	-	-	150	-	37.5
N5	-	-	-	-	150	37.5

N1, whited rice flour ‘Nuruk’ made with A. oryzae; N2, pigmented rice flour ‘Nuruk’ made with A. oryzae; N3, pigmented rice flour ‘Nuruk’ made with A. kawachii; N4, pigmented rice flour ‘Nuruk’ made with A. niger; N5, pigmented rice flour ‘Nuruk’ made with P. candidum.
K1, ‘Kochujang’ made with N1; K2, ‘Kochujang’ made with N2; K3, ‘Kochujang’ made with N3; K4, ‘Kochujang’ made with N4; K5, ‘Kochujang’ made with N5; K6, ‘Kochujang’ made with N2+N3+N4+N5.