Soybean Malt Powder
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- This topic has 2 replies, 1 voice, and was last updated 4 years, 2 months ago by LadyDee.
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- May 31, 2019 at 2:10 am #82292KingfisherParticipant
Hello everyone,
I have just started to make my own batch of gochujang (using Maangchi’s recipe).
I am unsure as to whether I have the right soybean flour ingredient. This is what I have been sold (see photo). Is this the same as fermented soybean flour (as required by the recipe)?
I would appreciate anyone’s assistance in clarifying this for me.
Thanks!
- June 30, 2019 at 1:42 pm #82692blackdragon108Participant
I have the exact same question and bought the exact same product. The people at the store were very helpful but there was a language barrier. So I saw your question while I was searching online. Sadly I cannot give you a definitive answer but I am about 90% sure they are the same. I am also making gochujang from a recipe that makes a more instant version. It’s not as good as the longer fermented version but it’s pretty close and way more healthier than store bought so I am good with it.
- January 5, 2020 at 3:30 pm #84924LadyDeeParticipant
Yes you have the correct thing. It says mejugaru which is what u need
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