Mix glutinous rice flour with water in a saucepan and cook on low heat, stirring constantly until thick and glossy like porridge. Remove from heat and let it cool completely.

Soak barley malt powder in warm water for several hours, then strain out the solids. Add the liquid to the cooled rice mixture and let it rest for 1 to 2 hours to naturally convert starches into sugars.

In a large bowl, combine the rice mixture, gochugaru, fermented soybean powder, and sea salt. Mix thoroughly until a thick, sticky paste forms. Adjust thickness slightly with malt liquid if needed, but keep it dense.

Transfer the paste into a clean glass or ceramic jar. Smooth the surface and cover loosely to allow airflow. Store in a cool, dark place for at least 30 days, stirring once a week with a clean utensil. Longer fermentation up to 6 months results in deeper flavor.