🫙 From the Spice Rack
Kochu Jang (Hot Sauce)
7 1/2 c Glutinous rice powder 5 1/2 c Chili powder 5 1/2 c Salt 4 c Yeodkireum powder - (dried barley sprout malt) 2 c Meju powder (soy bean malt)* 8 1/3 c Water * NOTE: Available ...
sideeasy
Ingredients5 items
Ingredients
- 71/2 c glutinous rice powder
- 51/2 c chili powder
- 51/2 c salt
- 4c yeodkireum powder
- 81/3 c water
Directions
- 1
7 1/2 c Glutinous rice powder 5 1/2 c Chili powder 5 1/2 c Salt 4 c Yeodkireum powder - (dried barley sprout malt) 2 c Meju powder (soy bean
- 2
Consists of soy beans which are made into dumplings, fermented, dried, and then powdered
- 3
In a bowl, combine YEODKIREUM powder and water
- 4
Mix well, then strain off liquid into a large pot
- 5
Add glutenous rice powder to liquid and mix well
- 6
Cook over low heat (113F, 45C)
- 7
Remove from heat and allow to stand until rice powder is dissolved
- 8
Heat to boiling, then reduce heat and let cook for 30 minutes