Barley Makjang Barley Doenjang / Meju powder Barley Makjang made
Making delicious barley soybean paste with bean yeast made barley makjang in spring, but in summer, I made barley makjang that doesn't need any other side dishes if I dip it in cucumbers and peppers. It is a barley makjang that can be made by making barley rice, which can be made a little simpler than barley doenjang made by cooling barley. We made soybean yeast and ground it, but you can use fermented soybean powder, so try making it. It is barley makjang, which becomes more delicious with the sweetness of barley over time.
6 serving
Within 999 minutes
쌀코지일흔집밥
Ingredients
  • Water
    300g
  • Salt
    200g
  • Cheonggukjang powder
    1cup
  • barley rice
    1cup
  • fine red pepper powder
    50g
  • red pepper seeds
    50g
  • plum extract
    200g
  • grain syrup
    100g
Cooking Steps
STEP 1/9
Let the barley soak
STEP 2/9
Buy commercial fermented soybeans and grind them a little thick. We make bean yeast and grind them.
STEP 3/9
At this time, if the fermented soybean lump powder is too thick, add more salt water, so leave 50g of salt, adjust the amount of water according to the concentration of the dough, and dissolve the remaining 50g of salt.If you use it for commercial use, they sell meju powder, but it is often ground too finely, so buy meju beans and grind them at home.
STEP 4/9
When you do it for the first time, you have to make it slightly watery. Dissolve 150g of salt in 300g of water and mix it with fermented soybean powder.When you knead it with salt water, the beans will swell over time, so you have to make it slightly watery when you first do it.
STEP 5/9
The barley is washed and soaked for 2 hours, and the rice is cooked by pressing cooking with a rice cooker. At this time, if it looks too much like barley rice, add a little water and cook it one more time, and then complete the rice that feels like barley porridge-like rice.
STEP 6/9
Rather than barley that feels like well-made rice, barley rice that feels like porridge becomes delicious barley makjang. When you make barley soybean paste, you used to make barley fermented, but if you do that, it has a deeper taste.
STEP 7/9
Let's cool the barley porridge and mix it
STEP 8/9
Add 50g of fine red pepper powder, 50g of red pepper seeds, 200g of plum juice, and 100g of grain syrup and mix.
STEP 9/9
If you use oligosaccharide or starch syrup instead of grain syrup, you need to add about 10g less than the amount of grain syrup. If you mix it well like this, you will complete the Meju powder barley makjang made of delicious barley rice and bean yeast. 2 After ripening at room temperature for about 2 weeks, you can eat it while refrigerating.
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