Soybean Malt Powder

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This topic contains 1 reply, has 2 voices, and was last updated by  blackdragon108 2 weeks, 3 days ago.

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  • #82292

    Kingfisher
    Participant

    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!

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  • #82692

    blackdragon108
    Participant

    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.

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