Ingredients Jump to Instructions ↓

  1. 7 1/2 cups 1200g / 42oz Glutinous rice powder

  2. 5 1/2 cups 1303ml Chili powder

  3. 5 1/2 cups 1303ml Salt

  4. 4 cups 948ml Yeodkireum powder (dried barley sprout)

  5. 2 cups 320g / 11oz Meju powder (soy bean malt)*

  6. 14 cups 1975ml Water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * NOTE: Available in Korean markets. Consists of soy beans which are made into dumplings, fermented, dried, and then powdered. In a bowl, combine YEODKIREUM powder and water. Mix well, then strain off liquid into a large pot. Add glutinous rice powder to liquid and mix well. Cook over low heat (113F, 45C). Remove from heat and allow to stand until rice powder is dissolved. Heat to boiling, then reduce heat and let cook for 30 minutes. Transfer to a large bowl to cool. When completely cool, stir in MEJU and chili powder and blend well. Leave overnight. The next day, mix in 4 cups of the salt and transfer mixture to a large container. Sprinkle remaining salt over, then cover with loosely woven cloth such as cheesecloth or gauze. Leave in a sunny place to ferment, stirring occasionally, for one month. ADDITIONAL NOTES: Use a large container, as mixture rises as it ferments. During fermentation, cover container at night. Adapted from a recipe in "Quick and Easy Korean Cooking for Everyone"


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