꿀같은 호박조청 만들기🎃 | 맑고 투명하게! 엿기름 물 거르는 법 | 앙금 없는 깨끗한 황금빛 조청

A clear, deep, amber-hued pumpkin syrup! We'll reveal the secret to making it crystal-clear and clean, without a single grain of sediment. Unlike most recipes for jocheong, we let the malt syrup settle for two hours, using only the clear top water. This creates a golden, golden syrup without any bitterness. It's a lot of work, but once you try it, you'll be craving more. Let's make pumpkin jocheong, a healthy snack for our family! 💕 📋 Detailed Recipe [Ingredients] 4.5kg old pumpkin (milled pumpkin, seeds removed) 600-700g glutinous rice (1.5kg soaked, but only enough for 7 servings) 500g malt powder 30g ginger 5L water (for malt) 1L water (for boiling the pumpkin) [Directions] 1. Prepare the pumpkin Cut the pumpkin in half and remove the seeds Peel the skin (a peeler is helpful) Chop into small pieces (easy to mash) Boil in 1L of water Stir with a spatula to mash finely ⚠️ Remove excess water midway through. 2. Make the malt water ⭐Most important! - 500g malt syrup + 3L warm water Soak for 20 minutes, then knead and squeeze (1st time) Add 1L of water and squeeze (2nd time) Add 500mL of water and squeeze (3rd time) 5L malt syrup water is complete ⭐Let stand for at least 2 hours (to settle the starch) ⭐Use only the clear top water! (Discard the starch) 💡 This is the key! Adding starch will result in a bitter taste and cloudy color. Using only clear water will result in clear, clean Jocheong! 3. Cooking Glutinous Rice Wash 600-700g of glutinous rice and soak for 3 hours Cook with less water and cook until golden brown. ⚠️ If the glutinous rice is too hard, it won't ferment! 4. Mix Ingredients (Temperature Matters!) Mix mashed pumpkin and glutinous rice Add 30g of finely chopped ginger Cool to 60-65°C (140-150°F) ⚠️ If it's too hot, the enzymes will die! Add clear malt water and mix Finger test: Count 1-2-3-4-5 and if it feels hot, it's OK 5. Fermentation Divide into two rice cookers (5L each) Keep warm for 6 hours Stir occasionally Stir the rice grains and dry them thoroughly, and you're done! 6. Straining ⭐ The Secret to Smooth Jocheong Drain the water in a strainer Place the dried ingredients in a cloth bag and squeeze them out Place on a cutting board and wring out the water like you would laundry! Squeeze the water from the strainer back into the cloth bag ⚠️ If the dried ingredients get in, it'll be rough! 7. Simmer Over high heat for 1 hour Reduce heat to low for 1 hour Simmer, skimming off the foam ⚠️ Don't stir at first! Clear bubbles indicate it's done Continue stirring to adjust the consistency Total time: 2 hours 20 minutes to 2 hours 40 minutes 8. Done Scoop with a spoon to check the consistency Bottle It will thicken further when cooled. [Yield] 4.5kg pumpkin → Approximately 1L of grain syrup (1 1kg bottle) ─────────────────────────────── 💡 Key Tips 1. ⭐Always let the malt syrup water settle so only clear water remains! → This is the secret to clear jocheong. 2. Maintain a temperature of 60-65 degrees Celsius. → If it's too hot, the enzymes will be destroyed and fermentation will not occur. 3. Use glutinous rice with cooked rice (with less water). → If it's too hard, fermentation will not occur. 4. Thoroughly strain out the solids. → The secret to smooth, soft jocheong. 5. Peel and finely chop the pumpkin. → It has a beautiful color and is not bitter. 6. Don't stir at first when simmering. → Less foam will form. 7. 6 hours is the safe limit for fermentation. → If it's too long, it will taste sour. ──────────────────────────────── 🍯 How to Use Mix in warm water on an empty stomach in the morning. Dip in rice cakes (delicious!) Use as a substitute for sugar in cooking. Spread on bread or rice cakes. #pumpkinjocheong #makingjocheong #Fulssi'sCookingNotes ─────────────────────────── 📺 Fullssi's Cooking Notes Sharing heartwarming stories of home cooking, like the delicious cooking of the next-door neighbor. Subscriptions and likes are a huge help💕