Make super simple red pepper paste in 10 minutes with canned sik
I think it's hard to make red pepper paste. I don't even have a jar. I'll tell you how to make super simple red pepper paste that you can eat from the next day. It's simple and quick. Don't buy expensive red pepper paste. Complete our home style red pepper paste It's much better than the mart's Thank you.
6 serving
Within 30 minutes
집밥테이블
Ingredients
  • Sikhye
    700g
  • grain syrup
    800g
  • Salt
    240g
  • Red pepper powder
    400g
  • Meju powder
    200g
  • plum extract
    200g
Video
Cooking Steps
STEP 1/11
Let's start the super simple series I'm going to make a simple red pepper paste with canned sikhye in 10 minutes If you do this, you can make red pepper paste in no time. You can eat it tomorrow Buy canned sikhye and grain syrup
STEP 2/11
Please prepare 700 grams of canned sikhye Even if you add the rice grains in the canned sikhye, it'll ripen as it ages, so you can use it all If you use canned sikhye, you can make red pepper paste quickly, so it's convenient
STEP 3/11
Pour canned sikhye into a container and add 800 grams of grain syrup Mix it well with sikhye
STEP 4/11
Add 240 grams of salt and melt it If it's bland, it can go bad. Don't add too little salt
STEP 5/11
Add 400 grams of red pepper powder and stir well. Fine red pepper powder is good, so if you have thick ones, you can grind them in a blender
STEP 6/11
Add 200 grams of fermented soybean lump powder and stir well
STEP 7/11
If chili powder or fermented soybean lump doesn't dissolve well, you can sift it and use it
STEP 8/11
Add 200 grams of plum extract. If you don't have plum extract, you can use bottled water instead Stir and mix all ingredients well
STEP 9/11
When you first make it, it drips down, but when you ripen it, it becomes red pepper paste
STEP 10/11
Pour it into the container Cover carefully so that it doesn't spill, leave it at room temperature for about 12 hours, and eat it while storing it in the kimchi refrigerator
STEP 11/11
I'll show you what it looks like 3 weeks after making red pepper paste. It's just the right concentration and it's really good
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