a grain jam made from rice and barley
It's how to make grain jam. When making sandwiches, I prefer grain jam with a clean aftertaste to jam with sugar.
6 serving
Within 999 minutes
쟁이
Ingredients
  • malt oil
    300g
  • Water
    15cup
  • instant rice
    3cup
Cooking Steps
STEP 1/5
Like Sikhye, soak the malt in it, take out the ingredients, support it without any residue, and soak it without sinking. When you make sikhye or grain syrup, you have to make it clear, so you have to calm down the filtered malt water and use only the upper water, so make it jam, so just do it without sinking it cleanly.
STEP 2/5
Put malt water with malt residue in a rice cooker or rice cooker, soak it for about 6 hours, and cool it when the rice grains float.
STEP 3/5
When it cools, pour it into a cotton pocket and squeeze it as tightly as possible. Throw away the fermented rice stew left in the pocket.
STEP 4/5
Boil only the water over high heat and boil it over medium heat for about 3 hours.
STEP 5/5
When bubbles come up, boil it down for another 4 to 5 hours until the concentration of jam is reached.
It is boiled down like when you make jam during the Sikhye process, and if you boil it down to the concentration of honey, it becomes grain syrup. If you use sugar instead of sugar when making food, it is good for your health and taste.
Kimchi Recommended recipe
  • 1
    Making Tofu Kimchi with Pork Belly
    4.97(342)
  • 2
    [Easy and easy] Making clean white kimchi without salted fish
    4.93(69)
  • 3
    Golden recipe for green onion kimchi. How to make green onion ki
    4.94(759)
  • 4
    Strong side dish Chonggak Kimchi (2-tier recipe)
    4.93(55)
chicken Recommended recipe
  • 1
    Making seasoned chicken with popcorn chicken
    4.83(6)
  • 2
    Making Chili Crunch Chicken, It's healthier because it's not fri
    4.90(31)
  • 3
    Chicken breast chicken (cold pop)
    5.00(15)
  • 4
    Crispy fried chicken
    5.00(5)