In a dry skillet over medium-low heat, add sweet rice flour. Stir continuously for about 5-7 minutes until golden brown and nutty aroma is released.

In a saucepan, whisk together the toasted sweet rice flour and 1/4 cup of water until smooth. Place over medium heat and whisk until thickened, about 3-5 minutes.

In a large bowl, add the cooled sweet rice flour paste and gochugaru. Mix thoroughly until consistent texture is achieved.

Introduce the doenjang into the mixture and combine until smooth and lumps are gone.

Pour in the Korean malt syrup, soy sauce, and remaining water. Stir until fully blended, adjusting water for desired thickness.

Stir in minced garlic and ginger, evenly distributing them throughout the sauce.

Taste and gradually add salt, mixing well to balance the flavor profile.

Transfer the sauce into an airtight jar, leaving headspace for fermentation. Seal tightly and place in a cool, dark location for 1 to 6 months.

Once fermented, store in the refrigerator for up to one year.