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Misugaru

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    • March 1, 2016 at 12:50 pm #66997
      JordanJeff
      Participant

      I recently bought like a 1kg bag of Misugaru from a korean grocery store. I’ve seen so much rave about it and wanted to try it out by myself. I realized that people usually use Milk to make the drink but I’m lactose intolerant.

      So if you have any idea how I can drink it without the use of milk, that’d be great. (I’ve seen people put in honey) Are there specific measurements (how many tbs, cups etc) for the drink?

      Thank you in advance!

    • March 1, 2016 at 10:41 pm #67010
      Lynnjamin
      Participant

      How do you like soymilk? Its easy to make, especially since you have a Korean market nearby to buy good soybeans. Misugaru would be so tasty mixed with thinned fresh soymilk. For proportions, I’ll leave that to others more qualified than me.

      I have seen it used to coat sweet rice cakes, like the way Maangchi rolls geongdan in black sesame seeds or injeolmi in toasted soybean powder.

      I have wanted to try making rice cakes with misugaru for so long, but I can’t bear to buy a whole bag. You spent some money on that bag, I bet.

    • October 14, 2017 at 5:02 am #75337
      Cutemom
      Participant

      Hi, usually you add 2 tbs of it into milk. I am milk fat intolerant and mildly intolerant to lactose. So I take my misutgaru in my non dairy milk such as almond or cashew milk or in my smoothie in place of my protein powder. I also add it to powdered sugar for my doughnuts. I replicated Paris baguette’s soybean powder donuts.

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