Korean chili tradition

By VicentaLakin

Korean chili tradition

Recipe Recommendations

  • glutinous rice 5 pounds
  • maltol 1 kg
  • corn sprout 1 kg
  • chili powder 1.5 kg
  • soy sauce powder half a catty
  • salt 250g

Steps for Korean chili tradition

  • 1
    Scrambling, cooking. I'll give you about 20 minutes of time
  • 2
    It's a little more water than an electric cooker, and it's quick to gather soup
  • 3
    (a) When the fire starts, the rice in the pot is rolled over with a spoon, and the small fire is not the smallest single flame, but the small one, which is a double layer of fire. Five minutes after the lid has been made, 10 minutes after the minimum single fire, the fire is shut down and continues for 5-8 minutes
  • 4
    (b) Plumbing of wheat and corn sprouts during cooking, using warm water (around 38 degrees)
  • 5
    Smuggle evenly, don't have any creeps
  • 6
    When the rice is ready, the cool water is turned or dry, i.e., the temperature of the hands is not hot, the water is not too much, and the length of time is increased
  • 7
    (a) Plugging a lumbered maltol into the mucous rice
  • 8
    (b) Seal the pan cap and put it on the electric heat blanket (I have the heat, I put it on the floor) and cover it with a plastic bag and fermentation for five hours
  • 9
    It fermented in five hours and turned into a little red
  • 10
    Pumping rice grains with an index finger and a thumb. The grains are not slippery at all, and they are fermented in the form of dust
  • 11
    It's a small bowl pouring into a bag and starting to squeeze water
  • 12
    (b) Put a small basin in the tub, and place the bag on it, crushing it, drying it, throwing it away, cleaning the bag, repeating the squeezing procedure
  • 13
    And pouring fire into the purified pot while heating and crowding
  • 14
    There's too much water. That's enough for a while
  • 15
    There is a lot of fumigation when a certain degree of heating starts
  • 16
    And beaming with flat shovels
  • 17
    It's easy to fill with shovels
  • 18
    Scratch on shovels by the bowl
  • 19
    Scratched bellies
  • 20
    It's all fluffy. Watch out for the good pot, and don't spill it, just as soon as it spills out
  • 21
    A little less salt in both pepper powder and sauce powder
  • 22
    (a) Be sweet enough to measure enough pepper powder and sauce in a raspberry basin, put salt in the fire, dry it with melted salt, hang it below 60 degrees, and pour it into pepper powder, too hot to be dark, dark, dark, unseemly
  • 23
    (b) Infusion of rare sugar and pepper powder
  • 24
    Smuggle and mix, and then add sugar to it
  • 25
    (b) To keep it to the point where it is appropriate and smooth, and no dry pepper creeps
  • 26
    Make up, seal it with a membrane, put it in one night, and look at the thinness, because pepper powder is dry, absorbs moisture slowly, becomes too dry, and then a little sugar is thin and flat
  • 27
    It's ready for the altar
  • 28
    (a) Fill the cans, small altars, seal the lids with a skin-covered lid, and place them on the south balcony, which becomes delicious after a month, during which the lids are often opened to avoid fermentation and spills, and when the drums are lifted, the lids air and seal
  • 29
    You don't have to buy chili sauce from a Korean store anymore

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