Tags

barley malt pages

  1. Barley malt powder (Yeotgireum-garu)

    This powder has a sweet, malty flavor and is an important ingredient for homemade gochujang and for sikhye. The enzyme amylase in barley malt powder converts the starch in rice into sugar at warm temperatures in water. Look for it in the beans and grains section in Korean grocery stores.

    Posted by Maangchi in Korean cooking ingredients on Feb 9th, 2009. Tagged: , , , ,