• In the large mixing bowl (more than 4 qt capacity), combine together the rice syrup and salt. Add warm water to the bowl. Stir well until the salt dissolves and mixes evenly with the syrup.
• Sift the fermented soybean powder into the bowl to avoid clumps. Add the chili powder, soju, and plum syrup to the mixture. Stir everything with a spoon until it's well mixed and smooth, making sure there are no dry spots or lumps. This recipe makes about 14 cups of gochujang paste.

To store the gochujang

• Divide the gochujang into several airtight containers and seal them tightly. Let these containers stay at room temperature for 3 days. After that, place them in the refrigerator. The gochujang can last up to 1 year when stored in the fridge.
• You can begin using the gochujang right away in your cooking. Over time, as it ferments, you'll find the flavor becomes more robust and developed.
• If you're keeping the gochujang at room temperature for an extended time, add about 10% more salt and soju for improved preservation and to avoid mold. Also, store it in a cool, dark indoor spot.