Low-salt low-sugar chili pepper side dish rice yeast All-purpose
You can make one side dish quickly if you make a few sauces that are indispensable in Korean cuisine, such as seasoned soybean paste and seasoned soy sauce. I make delicious soybean paste, buy peppers or cucumbers, and often make red pepper soybean paste. I don't think I need any other side dishes if I only have this. I made rice yeast-flavored soybean paste using rice koji, a low-salt mortgage, but you can also make it with regular soybean paste, so try making it.
4 serving
Within 10 minutes
쌀코지일흔집밥
Ingredients
  • Meju powder
    200g
  • Red pepper powder
    20g
  • brown rice
    300ml
  • Salt
    60g
  • Soju
    1/3cup
  • chili
    10ea
Cooking Steps
STEP 1/5
[How to make rice coil] Mix 200g of fermented soybean powder, 20g of red pepper powder, 300ml of brown rice yogurt, 60g of salt, and 1/3 cup of soju at room temperature for 5-7 days in summer and 10 days in winter. It doesn't matter because it's seasoned red-pepper paste that goes well with both cucumber and morning peppers
STEP 2/5
Prepare the peppers by opening the top and removing the water completely.
STEP 3/5
I like big ones when you make red pepper paste.I cut it to about 3cm.
STEP 4/5
Just mix it with the rice koji (rice yeast) multi-purpose doenjang and it's done
STEP 5/5
You can make and eat seasoned red pepper paste from time to time if you make seasoned red bean paste in advance.
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