How to make authentic Korean miso?

Method for making authentic Korean Chili sauce

Materials and dosage: 4 pots of glutinous rice flour, 4 pots of lobster sauce powder, 5 pots of Chili powder, 4 pots of salt, malt yeast powder 1 cup.

Production method:

1. Knead glutinous rice flour into a round cake with boiling water, cook it in hot water and take it out. Don't pour out the water for making cakes at this time, keep it well.

2. Cook the glutinous rice cake and put it in a copper basin. Blisters will appear when it is hot.

3. If you feel a little thick and hard, you can pour the water for making cakes into paste.

The water for making cakes is transferred to another bowl. After cooling slightly, add the water thickened by malt yeast and ferment. At this time, the water thickened by malt yeast should be prepared for overnight before making Chili sauce. Pour 4 cups of water into each cup of malt yeast powder and use it on it the next day.

5. Sieve the fermented cake water with a sieve, boil it again, let it cool, and put the lake cake into the basin. This will make the cake soft and loose.

6. After completely cooling, add Chili powder and mix well.

7. Sprinkle some lobster sauce powder on it and mix well.

8. Put the Chili sauce in a jar and put it in the sun. When the surface is dry and hard, sprinkle some salt on it. Most of them are sprinkled with salt when the surface of Chili sauce is not dry, so that salt will penetrate into Chili sauce and have an impact on the taste.