Kochu Jang (Hot Sauce)

Title:
Kochu Jang (Hot Sauce)

Yield:
4 Gallons

Categories:
Korean,
Condiments




Ingredients:





 7 1/2 c  Glutenous rice powder


 5 1/2 c  Chili powder


 5 1/2 c  Salt


     4 c  YEODKIREUM powder


          - (dried barley sprout malt)


     2 c  MEJU powder (soy bean malt)*


 8 1/3 c  Water






 * 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