In a bowl, combine yeodkireum powder and water. Mix well, then strain off liquid into a large pot
Add glutenous rice powder to liquid and mix well. Cook over low heat about 113 degree F
Remove from heat and allow to stand until rice powder is dissolved
Heat to boiling, then reduce heat and let cook for 30 minutes. Transfer to a large bowl to cool. When completely cool, stir in MEJU and chili powder and blend well. Leave overnight
The next day, mix in 4 cups of the salt and transfer mixture to a large container. Sprinkle remaining salt over, then cover with loosely woven cloth such as cheesecloth or gauze. Leave in a sunny place to ferment, stirring occasionally, for one month.
TIPS:
Meju powder available in Korean markets. Consists of soy beans which are made into dumplings, fermented, dried, and then powdered.Please use a large container, as mixture rises as it ferments. During fermentation, cover container at night.
