Korean Temple Food Week
Recipes

Seasonings

Grain syrups and taffy

Reducing

Grain Syrup

Ingredients

· 3kg Cooked rice

· 600g Barley Malt

· 3~4L Water

Directions

1

Mix cooked rice with barley malt and water. Let the mixture stand (at around 60°C) about 14 to 16 hours for fermentation.

2

Distribute evenly the fermented rice on a layer of cloth to filter. Put the filtered liquid rice in a pot, stir and reduce for 2 to 3 hours.

3

Vary the time of reduction depending on use.

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