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April 2019

Gluten Free Recipes

Dumpling Recipes

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Kochu Jang Hot Sauce Recipe

Kochu Jang Hot Sauce recipe and other gluten free recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Kochu Jang Hot Sauce recipe  PDF


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 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. Mi well, then strain off liquid into a large pot. Add glutenous rice powder to liquid and mi 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 ne t day, mi in 4 cups of the salt and transfer mi ture 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 mi ture rises as it ferments. During fermentation, cover container at night.

Kochu Jang Hot Sauce recipe and other gluten free recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
702 people have voted
Last Reviewed on 2019-04-23



Tuesday, Apr 23 2019 Download & Print Kochu Jang Hot Sauce recipe  PDF   Gluten Free recipes RSS   New

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