Traditional Korean Chili Sauce

Traditional Korean Chili Sauce

1. Wash the sticky rice and cook. The rice cooker is simmered in a pot, and the time is given to soak for about 20 minutes, no problem if it is not soaked;

2. Because it is necessary to cook a pot of rice in a small saucepan, the amount of water is slightly more than that in a rice cooker, so the soup will be harvested quickly on an open flame;

3. After boiling the pot on high heat, use a spoon to turn over the rice in the pot and adjust to low heat. It is not the smallest single flame but a double-layered low fire. Cover the lid and cook for 5 minutes. Adjust to the smallest single flame and simmer for 10 minutes. Turn off the heat. , Continue to simmer for 5-8 minutes;

4. It's time to soak maltol and corn gertol during cooking, use warm water (about 38 degrees);

5. Stir evenly without lumps;

6. After the rice is ready, add some cold water to it and keep it warm, that is, the temperature is not hot, don't put too much water, and the boiling time will be longer;

7. Pour the soaked maltol into the sticky rice and stir evenly;

8. Cover the pot and seal it, place it on an electric blanket (I have ground heat, put it on the floor), cover it with a small blanket and wrap it tightly in a plastic bag, and leave it to ferment for five hours;

9. After five hours, the fermentation is complete and turns reddish;

10. Use the index finger and thumb to polish the rice grains, the rice grains are not slippery at all, and they are fermented when they are ground into rice dregs;

11. Pour a small bowl into a cloth bag and start squeezing water;

12. Buckle a small pot in the big pot, place the bag on the small pot and constantly squeeze and rub, squeeze out the water, throw away the rice dregs, clean the cloth bag, and repeat the squeezing process;

13. Pour into a large cleaned pot and turn on fire, while heating, while squeezing;

14. Too much water has been added, it will last me a while;

15. A lot of foam will appear when the pan is heated to a certain extent;

16. Use a flat shovel to dip the floating foam;

17. It's easy to be covered with shovel;

18. The scum on the shovel is scraped on the side of the bowl;

19. Shaved Belly

20. The froth is gone, let the fire roll. *Pay attention to the pot, do not overflow the pot, as long as it overflows, a pot will overflow instantly;

21. Stir the chili powder and sauce powder evenly and add a little less salt;

22. Boil until the sweetness is sweet enough, and the amount is enough to dilute the chili powder and sauce powder in the bowl, turn off the heat and put the salt in, melt the salt while cooling, let it cool to below 60 degrees, then pour it into the chili powder, if it is too hot The color of the chili sauce is too dark, black, and looks ugly;

23. Pour in syrup and chili powder;

24. Stir and stir, then add syrup;

25. Stir until the consistency is right, and evenly, there should be no dried chili powder bumps;

26. After reconciliation, seal it with plastic wrap, leave it overnight, and then check the consistency, because the chili powder is very dry and will slowly absorb water, if it becomes too dry, add some syrup and mix it evenly;

27. When it's done, you can install the jar;

28. Put it in a large pot or a small jar, seal the lid with plastic wrap, and place it on the south balcony. After a month, it will become delicious. During the period, open the lid frequently to prevent it from overflowing after fermentation. Let the membrane air out and then seal it and cover it;

29. No need to buy chili paste from a Korean store anymore (*^_^*)