Korean Temple Food Week
Recipes
Seasonings (pastes, extracts, natural seasonings)
Grain Syrup and Korean-style Candy
Reduction
· 3kg Cooked rice
· 600g Barley Malt
· 3~4L Water
Mix cooked rice with barley malt and water. Let the mixture stand (at around 60°C) about 14 to 16 hours for fermentation.
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.
Vary the time of reduction depending on use.