You'll fall in love with making barley makjang, which is incomparable to soybean paste.

hi^^
I'm the daughter-in-law of the head family.
Even if I don't make sauce every year, I tend to make barley makjang every year.
I think it's good because it's delicious and convenient.
Barley makjang tastes so good that it is incomparable to soybean paste.
This year, you can make it with regular fermented soybeans and boil it with soybean paste stew.
Ingredients for making barley makjang.
1kg of regular fermented soybeans.
3 cups of barley rice (500g)
500g of malt oil.
300g of red pepper seed powder.
300g of shiitake mushroom powder.
300g of red pepper powder.
50g of dried pollack powder.
25g of salt.
(Kelp, anchovies, onion shells,
Dried radish, kelp, 3 liters of water)
* Wash barley rice clean and soak it for about 10 hours.
* Boil the broth with 3 liters of kelp, anchovies, onion shells, dried radish, kelp, and water.
Boil it for about 2 liters and boil the porridge thickly with soaked barley rice.
*500g of taffy oil is 3,5 liters of water, soak taffy water.
* We boil the malt oil, remove the foam, and make it 2.5 liters.
You can season it to your taste while adjusting the concentration of barley makjang.
#Bori mess #Daughter-in-law.