Ingredients

• 1.6 kg glutinous rice
• 3 cups meju powder (300 g)
• 7–8 cups red pepper powder (700–800 g)
• 800 g non-glutinous rice
• 5 cups barley malt powder (500 g)
• 3 cups sea salt (480 g)
• 12–16 cups water (3–4 L)

Instructions

1. Soak the glutinous rice for at least 2 hours, then grind it into flour.
2. Grind the dried and cleaned meju pieces into a fine powder and sift it.
3. Soak the barley malt powder in water, knead it by hand, and strain it through a fine sieve to make malt water.
4. Mix glutinous rice flour with water to make a soft dough, shape it into palm-sized rounds with a hole in the center, and boil until they float; remove to a large bowl.
5. Add barley malt water and stir until the rice dough breaks apart.
6. When cooled, mix in the meju powder, red pepper powder, barley malt water, and sea salt.
7. Transfer to a container, leave at room temperature for 3–4 days, then age in sunlight for 2–3 months.