천연조미료로 만능된장! 맛있게 보리막장 담그는법!

#Makjang #Doenjang #BarleyMakjang Ingredients 500g barley, 6 liters of water, 200g malt powder, 400g malt, 800ml water, 250ml sea salt, 300g grain syrup, 1kg meju powder, 300g ground red pepper seeds, 300g red pepper powder, 150g shiitake mushroom powder, 100g dried pollack powder, 360ml soju Recipe 1. Soak the barley for at least 10 hours. 2. Place the barley in 1 liter of water in a pressure cooker. 3. If the rice starts to rattle, reduce the heat to medium and cook for 20 minutes. 4. Place 200g malt powder and 400g malt in a strainer and mix with 5 liters of water. 5. Boil the malt water over high heat for 40 minutes. 6. Cool the barley, then add 800ml of water to a blender and grind. 7. Add 250ml of sea salt and 300g of grain syrup to the malt water and bring to a boil. 8. Cool the malt water. 9. Mix 1kg of meju powder with 3.3L of malt water, 300g of ground red pepper seeds, 300g of red pepper powder, 150g of shiitake mushroom powder, 100g of dried pollack powder, barley, and 360ml of soju. 10. Cover with plastic wrap, cover, and age at room temperature for 1 month or in the refrigerator for 2 months before eating.