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Kochu Jang (hot Sauce)

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CATEGORY CUISINE TAG YIELD
Grains Korean Condiments, Korean 4 Gallons

INGREDIENTS

7 1/2 c Glutenous 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

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 glutenous 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 & Easy Korean Cooking for Everyone"  Typed for you
by Karen Mintzias  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

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