Not my recipe except for the sousvide part. I was following Maangchi’s recipe which requires you to maintain the rice between 120° – 140° for 6 hours on the stove. I made my life easier by sousvide instead, and it worked out.
Cook 2 cups of short-grain rice using preferred method (I used my rice cooker).
Mix 4 cups of cold water into the cooked rice, and add in 1 cup of malt Barley powder. Mix well and sousvide for 6 hours at 140°.
Strain well using a cheesecloth, and reduce rice liquid over medium-heat until it turns into maple syrup consistency. Takes around 80-90 min.
I’ll be making some Jokbal (braised pig feet) with it!
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Not my recipe except for the sousvide part. I was following Maangchi’s recipe which requires you to maintain the rice between 120° – 140° for 6 hours on the stove. I made my life easier by sousvide instead, and it worked out.
Cook 2 cups of short-grain rice using preferred method (I used my rice cooker).
Mix 4 cups of cold water into the cooked rice, and add in 1 cup of malt Barley powder. Mix well and sousvide for 6 hours at 140°.
Strain well using a cheesecloth, and reduce rice liquid over medium-heat until it turns into maple syrup consistency. Takes around 80-90 min.
I’ll be making some Jokbal (braised pig feet) with it!