Try this Kochu Jang (Hot Sauce) recipe, or contribute your own.
Suggest a better description* 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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Serving Size: 1 Gallon (2967g) | ||
Recipe Makes: 4 Gallons | ||
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Calories: 1549 | ||
Calories from Fat: 375 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.7g | 56 % | |
Saturated Fat 8.9g | 45 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 17.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1979.4mg | 68 % | |
Potassium 8297.5mg | 218 % | |
Total Carbohydrate 350.4g | 103 % | |
Dietary Fiber 163.6g | 655 % | |
Sugars, other 186.8g | ||
Protein 64.4g | 92 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1549
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