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Kochu Jang (Hot Sauce)

A home-style Kochu Jang (Hot Sauce) made with Glutenous Rice Powder, Chili Powder, Salt, Yeodkireum Powder, and Meju Powder. Keep it handy for the next time you cook it.

Ingredients

• 7 1/2 cup
• 5 1/2 cup
• 5 1/2 cup
• 4 cup
• 2 cup
• 8 1/3 cup

Method (preview)

1. 1

   In a bowl, combine YEODKIREUM powder and water.

2. 2

   Mix well, then strain off liquid into a large pot.

3. 3

   Add glutenous rice powder to liquid and mix well.

4. 4

   Cook over low heat (113F, 45C).

5. 5

   Remove from heat and allow to stand until rice powder is dissolved.

6. 6

   Heat to boiling, then reduce heat and let cook for 30 minutes.

7. 7

   Transfer to a large bowl to cool. When completely cool, stir in MEJU and chili powder and blend well. Leave overnight.

8. 8

   The next day, mix in 4 cups of the salt and transfer mixture to a large container.

9. 9

   Sprinkle remaining salt over, then cover with loosely woven cloth such as cheesecloth or gauze.

10. 10

    Leave in a sunny place to ferment, stirring occasionally, for one month.

11. 11

    Use a large container, as mixture rises as it ferments. During fermentation, cover container at night.