Looking for help picking a gochujang recipe

Hello! I am about ready to embark on making my own gochujang and these are three of the most popular recipes I’ve found: [Maangchi](https://www.maangchi.com/recipe/gochujang), [Korean Bapsang](https://www.koreanbapsang.com/how-to-make-gochujang/), and [Kimchimari](https://kimchimari.com/how-to-make-gochujang-at-home/). They all require the same ingredients that I’ll need to order online; the main difference is the ratios and the technique. While I could try making all 3 to compare (and I just might), I think I want to absolutely commit to just one of them (or another recipe if someone can point me towards it). I’ve omitted the water, attempted to convert volumes to weights, and scaled the recipes down to 1kg overall. As it turns out, I don’t know what to make of that data because I’ve never made any kind of gochujang and I don’t know what ratios are used by the store-bought kind I usually use. This is that information anyways in case it helps:

| maangchi | bapsang | kimchimari
:–|–:|–:|–:|–:
barley malt powder | 107.94g | 214.22g | 136.36g
fermented soybean powder | 80.92g | 107.11g | 90.91g
gochugaru | 190.41g | 214.22g | 272.73g
rice syrup | 317.98g | 143.10g | 181.82g
salt | 64.74g | 107.11g | 136.36g
sweet rice flour | 238.01g | 214.22g | 181.82g

I’m guessing that the main differences between these are going to come down to technique, and I cannot quantify that like I can with the ingredients — can someone help me decide which one I should start with? Based on the ingredients, process, personal experience, personal preference, gut feelings, etc.. Thanks!

by pro_questions