팔아도 될 맛입니다… 전통 보리막장 | Barley Makjang (Traditional Barley Soybean Paste)

🔸English subtitles available 🇺🇸🔸 📌 Today’s Dish: Barley Makjang (Traditional Barley Soybean Paste) 📌 Channel Intro: Weekend Country Meal captures warm, homemade dishes filled with a mother’s loving touch. Enjoy a comforting meal that melts away the day’s fatigue, along with countryside sounds—birds, wind, and food gently cooking 🌿 🔸 Ingredients Barley Korean barley malt powder Soybean paste powder (Meju powder) Chili seed powder Coarse salt Dried pollock head Shiitake mushrooms Kelp Green onion roots Shiitake mushroom powder Mixed powder (dried shrimp, kelp, anchovies, dried radish) 🔸 Cooking Tips 📌 Soak the barley for about 10 hours. 📌 Boil the malt water for about 1 hour, then let it cool before using. 📌 In cold winter, ferment at room temperature for about one month (countryside conditions). 📌 After about 1 year of refrigeration aging, the flavor becomes deeper and richer. 💬 Feel free to leave a comment with dishes you’d like to see next! 😊 👉 Subscribes and likes are a big help in creating more videos! 📗 Full Recipe (in Korean): 🔹 Blog 👉 https://blog.naver.com/encl11 📸 More countryside moments: 🔹 Instagram 👉   / encl1100   #주말의시골한끼 #시골요리 #집밥 #KoreanFood #HomemadeFood #CountrysideCooking #VillageMeal #recipe #레시피 #보리막장 #전통장 #BarleyMakjang #TraditionalBarleySoybeanPaste