Hello. Thanks a lot for the great recipe! I have two questions though: After 6 hours will I need to turn the heat up before straining it? And how do you measure the temperature? does the kitchen thermometer touch the bottom of the pot? thanks 💕
Check out the description box in any video and follow the link for the written recipe. www.maangchi.com/recipe/ssal-jocheong Every video has a written recipe where I provide more detailed information such as ingredients, step by step directions, stories behind, photos, and tips.
@Maangchi thanks, yes I read it all to be honest but didn't see anything about how to measure the temperature. because when the kitchen thermometer touches the bottom of the pan the temperature gets very high but when I keep it closer to the top it's too low😭 it's very difficult to get the whole pot get to around 140F
Allo everybody, Thank you so much for watching this video and your interest in making rice syrup. I can't wait to see your homemade rice syrup! I posted English and Korean captions. Enjoy the captions! 영어, 한국어자막 올렸어요!
Hi, Maangchi. If I have rice cooker and cook the rice with it, can I just use Keep Warm function after mixing rice with barleymalt in 6 hours? Thank you in advance 💜
GdMorning 🙋🏼♀️ from Northern Ontario, 🇨🇦 I've not seen you in awhile & you look fantastic! I sure needed a sweet treat & a new recipe 😄 Your snack of rice cakes looks Delish! As a Francophone in this area, I learnt to cook using maple syrup. But that is not normally made at home 😉 Rice syrup looked a bit like dulce de leche but as you said probably not as sweet. - if I ever come across a Korean market, I'll be sure to buy some. I'll try making some at home too. ** Q:: Should I use a certain type of rice?? Thanks for sharing Have a nice holiday season 🌲
You are amazing. According to your recipes, I cook almost daily. My girlfriend keeps cursing at me. "You are Czech or Korean?" And I keep telling her. My love. I am Czech in my heart. But I'm 99% Korean in the kitchen 😁😁😁 Good job Maanghi. Very nice inspiration for world :-)
Hi Maangchi... i just made this rice syrup following your instructions... started yesterday at 2pm and squeezing steps this morning to finish line. This recipe was out of my comfort zone but you made it easy! My mom used to be a great cook before she got sick, and i found all sort of beans and powder in her fridge... so this recipe was perfect! I regret not learning from my mom sooner... too busy with life. Like all your other fans, I am learning a lot from you. Thank you so much! And sending you warm sunshine across the ocean to you.
Check out the recipe on my website, please. You will see how to make rice syrup with a rice cooker. I always put the link to recipe in the description box of my videos. Happy new year!
I watched my grandmother do something very similar in South Louisiana many years ago. She put the pot on a heating pad to ferment it. The same one she used for sore muscles. It worked well enough. I honestly cannot remember why she was fermenting rice but I suspect it had nothing to do with syrup. Love the videos. Merry Christmas to you and yours!
@@croissant2024 granny did like to take a bit of medication for her rheumatism. My grandad was known to brew his own when times got tough. Never heard of anyone using rice tho.
I made this with jasmine rice that I had in my cupboard to use up the malt barley I had from making gochujang. Turned out really well using my electric pressure cooker and the rice syrup is awesome for making granola too! Thanks maangchi
Hi Maangchi, we Polynisians always wash our rice before cooking and we were always taught at a young age to measure rice with the line on our pointer Finger and rice always comes out great and measured correctly. I can always relate to our Asian brethrens. Thank you for all your amazing videos😘😘💗💗💗💗love it!!!!
When my granny makes yoghurt she needs to put the yoghurt culture in when the milk is 40 °C and then keep at that warm temperature for next hours. She warms up the oven to 100°C and then turns off. Then the large pot is put in there as the oven cools down. Works every time. Last time I did for her I only heated up the oven to 50° C and it also worked very well. Tip for your fermentation process of this rice syrup.
I'm so happy you posted this. I love making your Healthy Rice Cakes and now I can make them wherever I am - even if their's no Asian market with rice syrup in that part of the world. Thank you!!!
Maangchi, here in south Florida it costs $12.99 for a bottle of rice syrup!! I just followed your recipe and now I have 2 bottles from $6 worth of rice and malt barley powder! And so much better! Thank you once again!
I feel I can imagine what that tastes like only because I've had rice candy before. But I still really wanna taste that! Crazy how two flavorless things can become a sweet syrup like that.
I’m so happy you’re making this, by accident I found rice syrup in my local central market store( a fancy store similar Whole Foods but cheaper) and then they stopped carrying it 😞 and my local Asian grocery store doesn’t have it either . Sucks for me because now I’m in love with rice syrup. But now I can make it myself this makes me happy,happy happy. Thanks Maangchi 💗💗💗💗💗
Thank you for sharing this recipe. I wonder if you could use jasmine rice instead of short grain rice. Because I never had short grain rice in stock. We always eaten jasmine rice. But I love rice syrup and I can’t find it anymore in grocery stores. Thank you again. God bless you Manngchii. 🙏🙏🙏🙏❤️❤️
Maangchi, I'm the one who commented on your video on Korean fried Chicken today regarding an alternative that you would recommend for us to use instead of sice syrup and, today itself I get this video suggested to me on UA-cam!✨ definitely going to try and make this, so thankful for you♥️
*OMG I usually use jocheong instead of sugar because I heard that it's good for brain neurodevelopment So there are a lot of sweets using jocheong in Korea I always bought and ate, thank you so much for the good recipe. I will try it*
@@peipei4082 I haven't added it to coffee. Not yet...^^ But I tried honey. I usually add jocheong when I cook side dishes. It's similar to honey, so I think you can try it. I wish it would be nice with you
wow I've just knew that ssal jocheong is really good for neurodevelopment.. 고맙습니다 eonnie 🙏. So, can I add rice syrup if I cook tteokbokki, jjajangmyeon or another Korean dishes?
@@pipithakolbjorn3998 Of course you can I also add it when making tteokbokki or jajangmyeon. Koreans sometimes eat snacks or food made with jocheong.^------------^
Hi! First I hear about a syrup or ___ that aids in neuro-development.. I suffered a bad head injury many years ago leaving me with various "invisible disAbilities" & chronic pains. Sugar is a terrible but tasty 'drug' .. 🤔 I certainly feel a difference when I've indulged in too many carbs or sweets! My body let's me know in the most unpleasant ways, lol😉 - interested in learning more about benefits to this sweet treat.. Natural, Pure Honey & maple syrup are wonderful sweet alternatives that are both delicious in coffee, tea & baking 😋😋 🙋🏼♀️🌲🇨🇦
@@catfish5272 TRY IT. It’s the most delicious thing I’ve tasted. Not too sweet, but the flavor is SO bright and cheerful that I started shouting in my kitchen the first time I tried it.
I am going to try making this. I brew ale and beer, so I have dry barley extract on hand, which should be either the same or similar enough to the barley powder you're using. Both are meant to create a fermenting medium. Not only do I love the food you make in these videos, but you are a wonderful and thorough instructor! Thank you for sharing your passion and skill for cooking!
You probably have dry malt extract, this is not the same! She's using diastatic malt powder which is usually found 8n fancy grocery stores, however you can just prepare a mash with 2 row and precooked rice then strain and reduce wort until syrupy.
@@tylerhughes5420 Yep. She essentially made a mash with rice as an adjunct. The malt enzymes are converting the rice starch into simpler sugars. You won't get that with malt extract which has the enzymes denatured from heat @Jennifer Robbins Mullin
Wow very thank u mam I learn how to make healthy recipe traditional way thank u very much agai🙏 please share us ur traditional recipies traditional way😍
So this malt flour you are using is a diastatic malt powder since it still has amylase and other enzymes intact, and the way you are increasing the temperature into areas where the enzymes work best is basically like step mashing for brewing beer. It would be very interesting to brew a beer with some of your rice syrup as a liquid malt extract, it could possibly come out similar to a Japanese or Korean rice lager with a bit of change in color due to maillard reactions from reducing it down into syrup on the stove.
I cannot believe I have been watching this channel for years. I love this channel. I learned how to cook from this channel when I was by myself in college. Thank you!
One of the most difficult and long process 2 ingredients recipe which looks tiring but tasty at the same time😋 I guess homemade food always look delicious, cosy and healthy to me😊
It's very easy if you have a timer. You don't need a kitchen thermometer. Every hour, stir the mixture over medium heat for 3 minutes and cover. That's it! : )
Maangchi, I'm so grateful for your channel. I've learned so much since I've subscribed to your channel so thank you! I don't think there is one recipe of yours that I don't love. Its also important that I have enough leftovers to take to work with me as well. So to all my coworkers who comment that my dinner always smells and looks delicious, it is and you can do it too! 😉 Thanks so much Maanchi. A huge fan! 💞
Maangchi, you are amazing. I appreciate your explaining the science behind the rice syrup. I also enjoy the Korean traditional music. Many moons ago, I spent seven months in Korea and a Korean friend taught me how to make baek-kimchi. I should have stayed in Korea because I fell in love with the country and the people I met.
Thank you for these very clear and wonderful instructions. I am about to start on this and because the instructions were so good, I feel confident. Excellent Video. Thank you.
That is a nice idea ! I never found rice or corn syrup here, so i usually make a sugar syrup... So next time we want to eat the "Crunchy crunchy Manngchi fried chicken", i know what to do ! Thx !
Hi. Maangchi. OMyLord, I love your rice syrup. I did not know you can make your own rice syrup. I just love you Maangchi. Happy Holiday's. Merry Christmas, and a wonderful New Year. God Bless you. Maria. ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
What is 140 deg Fahrenheit in Celsius (Centigrades)? Math: 5 °C * (140 °F -32°F)/9= 60 °Celsius. Amylase in the malt breaks down the starch en.wikipedia.org/wiki/Amylase Optimum temperature: 55°C to 70°C Wonderful recipe. I love your channel.
@@Maangchi While I copy your recipe I'm listening to their music: ua-cam.com/video/-T4qze7He2I/v-deo.html I hope that gives my copy a more original touch.
I moved from Texas, USA to Australia after my wife died. I still have a Grandson and his partner, both Doctors. His partner is an American/Korean, so when they can travel out to Australia, I can feed them some Korean dishes. I am also happy that they adopted, in Korea a boy and a girl (twins) so I have great-grandkids, and Mrs. Kim, a widow of Korean origin who is their nanny will also be able to come out, so she will be able to make kimchi and other dishes for all. This is the reason I have subscribed to this channel. I especially love the Fish cakes, because we catch quite a large number of fish in Queensland.
Thank you for sharing this very valuable traditional Korean recipe. The rice syrup looks gorgeous! BTW, I believe the barley malt is the same as the Japanese kome koji made from barley. If so, this is similar to making the Japanese Amazake. In the process of making the Japanese Amazake, temperature is the main key. If you maintain the fermentation temperature at around 140°F (or 60°C), the koji kin will convert most of the starches to amylase (which breaks down starches and carbohydrates into sugars), and more proteases (which breaks down proteins into amino acids) at lower temperature (probably around 120°F). If you had an incubator that can maintain the required temperature @140°F, then you can put the culture into your incubator and your incubator will do all the works to maintain the temperature for the culture to ferment. This will save you from a lot of such hassle works. Cheers.
Now I have to go buy me some barley malt powder just so I can make this rice syrup. Thank you for the recipe. Wish you and family a good year end celebration 💜
Hello from Australia. I enjoy checking out your recipes. This was really interesting I did not know I could make my own rice syrup. Thanks for something different.
Thank you so much! It's like you're in my brain 🧠 lol, I've been watching you since I was in middle school, I'm 23 now and you've helped me become a really experienced and cultured chef. Thank you for everything Maangchi and I hope you're doing well! ❤❤
💖 You seem like the kind of person I'd happily invite to our holiday celebration! Thank you for the interesting information & dedication to teaching cooking.
Yes, it's very easy if you have a timer. You don't need a kitchen thermometer. Every hour, stir the mixture over medium heat for 3 minutes and cover. That's it! : )
The amylase breaks down the starch into maltose, which is really sweet! If you boil the syrup down you get maltose candy! If you boil the rice and barley malt powder, the amylase becomes denatured (basically molecular shape gets ruined) and it can’t allow the reaction of breaking down starch into maltose occur. But you have to heat it up a little so that enzyme action is faster!
Hello. Thanks a lot for the great recipe!
I have two questions though:
After 6 hours will I need to turn the heat up before straining it?
And how do you measure the temperature? does the kitchen thermometer touch the bottom of the pot?
thanks 💕
Check out the description box in any video and follow the link for the written recipe. www.maangchi.com/recipe/ssal-jocheong
Every video has a written recipe where I provide more detailed information such as ingredients, step by step directions, stories behind, photos, and tips.
@Maangchi thanks, yes I read it all to be honest but didn't see anything about how to measure the temperature. because when the kitchen thermometer touches the bottom of the pan the temperature gets very high but when I keep it closer to the top it's too low😭 it's very difficult to get the whole pot get to around 140F
Allo everybody,
Thank you so much for watching this video and your interest in making rice syrup. I can't wait to see your homemade rice syrup!
I posted English and Korean captions. Enjoy the captions! 영어, 한국어자막 올렸어요!
Hi, Maangchi. If I have rice cooker and cook the rice with it, can I just use Keep Warm function after mixing rice with barleymalt in 6 hours? Thank you in advance 💜
Hi maangchi
Do you think slow cooker will work for this recipe
Hi Maangchi,how long can i keep the syrup in refrigerator? Thank you
GdMorning 🙋🏼♀️ from Northern Ontario, 🇨🇦
I've not seen you in awhile & you look fantastic!
I sure needed a sweet treat & a new recipe 😄
Your snack of rice cakes looks Delish!
As a Francophone in this area, I learnt to cook using maple syrup.
But that is not normally made at home 😉
Rice syrup looked a bit like dulce de leche but as you said probably not as sweet.
- if I ever come across a Korean market, I'll be sure to buy some. I'll try making some at home too.
** Q:: Should I use a certain type of rice??
Thanks for sharing
Have a nice holiday season 🌲
What is the powder called? I missed it
You are amazing. According to your recipes, I cook almost daily. My girlfriend keeps cursing at me. "You are Czech or Korean?" And I keep telling her. My love. I am Czech in my heart. But I'm 99% Korean in the kitchen 😁😁😁 Good job Maanghi. Very nice inspiration for world :-)
Haha! Continued good luck with your Korean cooking! I feel your passion for delicious food! : )
Your gf should be happy she gets to eat such delicious food 😆
Date a Korean
@@fudgecake76 hahah😂😂😂
@@Maangchi Maangchi you give such sweet replies
Now, this is how you teach. This woman is brilliant.
Yes!👏
I love how maangchi scrapes the sides. Nothing goes to waste
Hi Maangchi... i just made this rice syrup following your instructions... started yesterday at 2pm and squeezing steps this morning to finish line. This recipe was out of my comfort zone but you made it easy! My mom used to be a great cook before she got sick, and i found all sort of beans and powder in her fridge... so this recipe was perfect! I regret not learning from my mom sooner... too busy with life. Like all your other fans, I am learning a lot from you. Thank you so much! And sending you warm sunshine across the ocean to you.
Thanks for your nice words and happy cooking!
I’ve watched 5 seconds of this video and I already like her.
she's the best !!!!
Welcome to the community. You'll never want to leave her.
She’s amazing. I’ve been watching her UA-cam channel for quite a while.
She's so sweet! The sweetness in her tongue and gentleness in her accent. I just love her. She's the best
I’ve been watching her since she started her channel. Her recipes match her personality both are awesome!!!! Welcome aboard
Maangchi: there are only two ingredients
Me: 😀😀😀
Maangchi: rice and ...
Me: 😀😀😀
Maangchi: barley malt powder
Me: nevermind
Me exactly, hahaha 🤣
Technically wheat flour have amylase too, but the final taste and texture will definitely be different.
Hahaha yes most of the ingredients are not available and its frustrating
I don't think barley malt powder should be that hard to find, it is also used in the west for making beer I think
I feel you. I'm planning to look for it at online shop.
Such a labour of love! Can you please show us the rice cooker recipe? It would be helpful to see the smaller amount.
Check out the recipe on my website, please. You will see how to make rice syrup with a rice cooker. I always put the link to recipe in the description box of my videos. Happy new year!
@@Maangchi thank you! I didn't realise it was in the same page of the recipe!
I watched my grandmother do something very similar in South Louisiana many years ago. She put the pot on a heating pad to ferment it. The same one she used for sore muscles. It worked well enough. I honestly cannot remember why she was fermenting rice but I suspect it had nothing to do with syrup. Love the videos. Merry Christmas to you and yours!
"I suspect it had nothing to do with rice syrup" XD I cracked up
Alcohol, maybe? Moonshine adjacent?
@@croissant2024 granny did like to take a bit of medication for her rheumatism. My grandad was known to brew his own when times got tough. Never heard of anyone using rice tho.
@@croissant2024 would also help with sore muscles 😂😅😅
I made this with jasmine rice that I had in my cupboard to use up the malt barley I had from making gochujang. Turned out really well using my electric pressure cooker and the rice syrup is awesome for making granola too! Thanks maangchi
Hi Maangchi, we Polynisians always wash our rice before cooking and we were always taught at a young age to measure rice with the line on our pointer Finger and rice always comes out great and measured correctly. I can always relate to our Asian brethrens. Thank you for all your amazing videos😘😘💗💗💗💗love it!!!!
Interesting!
When my granny makes yoghurt she needs to put the yoghurt culture in when the milk is 40 °C and then keep at that warm temperature for next hours. She warms up the oven to 100°C and then turns off. Then the large pot is put in there as the oven cools down. Works every time. Last time I did for her I only heated up the oven to 50° C and it also worked very well. Tip for your fermentation process of this rice syrup.
I'm so happy you posted this. I love making your Healthy Rice Cakes and now I can make them wherever I am - even if their's no Asian market with rice syrup in that part of the world. Thank you!!!
i love how maangchi takes the time to show us these recipes even though most of us would just buy it from the store
Maangchi, here in south Florida it costs $12.99 for a bottle of rice syrup!! I just followed your recipe and now I have 2 bottles from $6 worth of rice and malt barley powder! And so much better! Thank you once again!
Amazing! There's no comparison between the quality of homemade rice syrup and store-bought rice syrup.
I feel I can imagine what that tastes like only because I've had rice candy before.
But I still really wanna taste that!
Crazy how two flavorless things can become a sweet syrup like that.
Because rice contain glucose.
I’m so happy you’re making this, by accident I found rice syrup in my local central market store( a fancy store similar Whole Foods but cheaper) and then they stopped carrying it 😞 and my local Asian grocery store doesn’t have it either . Sucks for me because now I’m in love with rice syrup. But now I can make it myself this makes me happy,happy happy. Thanks Maangchi 💗💗💗💗💗
❤️
Thank you for sharing this recipe. I wonder if you could use jasmine rice instead of short grain rice. Because I never had short grain rice in stock. We always eaten jasmine rice. But I love rice syrup and I can’t find it anymore in grocery stores. Thank you again. God bless you Manngchii. 🙏🙏🙏🙏❤️❤️
Maangchi, I'm the one who commented on your video on Korean fried Chicken today regarding an alternative that you would recommend for us to use instead of sice syrup and, today itself I get this video suggested to me on UA-cam!✨ definitely going to try and make this, so thankful for you♥️
It's so refreshing to see that Jamaicans aren't the only ones who washes their rice 😊
I'm so making this.
We also did it as well here in Southeast Asia
*OMG I usually use jocheong instead of sugar because I heard that it's good for brain neurodevelopment So there are a lot of sweets using jocheong in Korea I always bought and ate, thank you so much for the good recipe. I will try it*
Oh does it mean can I use this rice syrup n add to coffee?
@@peipei4082 I haven't added it to coffee. Not yet...^^ But I tried honey.
I usually add jocheong when I cook side dishes. It's similar to honey, so I think you can try it. I wish it would be nice with you
wow I've just knew that ssal jocheong is really good for neurodevelopment.. 고맙습니다 eonnie 🙏. So, can I add rice syrup if I cook tteokbokki, jjajangmyeon or another Korean dishes?
@@pipithakolbjorn3998 Of course you can I also add it when making tteokbokki or jajangmyeon. Koreans sometimes eat snacks or food made with jocheong.^------------^
Hi!
First I hear about a syrup or ___ that aids in neuro-development..
I suffered a bad head injury many years ago leaving me with various "invisible disAbilities" & chronic pains.
Sugar is a terrible but tasty 'drug' .. 🤔
I certainly feel a difference when I've indulged in too many carbs or sweets! My body let's me know in the most unpleasant ways, lol😉
- interested in learning more about benefits to this sweet treat..
Natural, Pure Honey & maple syrup are wonderful sweet alternatives that are both delicious in coffee, tea & baking 😋😋
🙋🏼♀️🌲🇨🇦
Maangchi got me HOOKED on Yuja tea. I have a cup every afternoon.
Yuja tea?! I have to try it now. I love puerh
@@catfish5272 TRY IT. It’s the most delicious thing I’ve tasted. Not too sweet, but the flavor is SO bright and cheerful that I started shouting in my kitchen the first time I tried it.
@@catfish5272 I got the stuff in the jar that Maangchi suggested from my Korean grocer, since I couldn’t find the actual fruit.
I am going to try making this. I brew ale and beer, so I have dry barley extract on hand, which should be either the same or similar enough to the barley powder you're using. Both are meant to create a fermenting medium. Not only do I love the food you make in these videos, but you are a wonderful and thorough instructor! Thank you for sharing your passion and skill for cooking!
You probably have dry malt extract, this is not the same! She's using diastatic malt powder which is usually found 8n fancy grocery stores, however you can just prepare a mash with 2 row and precooked rice then strain and reduce wort until syrupy.
@@tylerhughes5420 Yep. She essentially made a mash with rice as an adjunct. The malt enzymes are converting the rice starch into simpler sugars. You won't get that with malt extract which has the enzymes denatured from heat @Jennifer Robbins Mullin
This was so comforting to watch!
Thank you Maangchi🥺🥰
I love that you always give us other alternatives to use our waste instead of just throwing it out. 💗✨
Wow very thank u mam I learn how to make healthy recipe traditional way thank u very much agai🙏 please share us ur traditional recipies traditional way😍
Everyone should have this syrup !! My mom puts it in every food that needs some sweetness :) it could make your food rich ! So good !
So this malt flour you are using is a diastatic malt powder since it still has amylase and other enzymes intact, and the way you are increasing the temperature into areas where the enzymes work best is basically like step mashing for brewing beer. It would be very interesting to brew a beer with some of your rice syrup as a liquid malt extract, it could possibly come out similar to a Japanese or Korean rice lager with a bit of change in color due to maillard reactions from reducing it down into syrup on the stove.
Ohhh! Amylase enzym is used to make oat milk sweeter as well. Maybe I can use malt powder instead of the enzyme capsules I use.
i'm so thankyou, because of your channel, i can recook a korean food so easily :)
Happy to help!
Looks so delicious 😍 Greetings from Scotland. Have a lovely day everyone 😍
🙋🏼♀️🇨🇦
🙋♀️🇺🇸
👋🏻 🇺🇸
I cannot believe I have been watching this channel for years. I love this channel. I learned how to cook from this channel when I was by myself in college. Thank you!
👍
How do we store it and how long does it last? Thank you so much for this recipe! :)
Such a sweet lady. I want to give her a hug. 🤗
Maangchi you never cease to amaze me. I said "wow" out loud at least 3 times while I watched this. Thank you!
The sound of rice being washed calms my soul!! Maangchi!! I love you!!! My fam loves anything i cooked and i learned it from you!
These videos are so well planned out, explains each step thoroughly, I really admire that. Thank you, you are delightful.
Thank you very much! Happy cooking!
You are the best Maagchi thank you for sharing your recipes!!
Glad you like them!
Korean cooking is a lot of work sometimes.
But it is always great food.
Thank you.
One of the most difficult and long process 2 ingredients recipe which looks tiring but tasty at the same time😋 I guess homemade food always look delicious, cosy and healthy to me😊
It's very easy if you have a timer. You don't need a kitchen thermometer. Every hour, stir the mixture over medium heat for 3 minutes and cover. That's it! : )
와 가래떡에 쌀조청 진짜 맛있는 조합ㅜㅜ 전 조청하고 간장이 좋아요! 한동안 조청에 중독되서 가래떡 찍어먹고 소떡소떡 해먹어서 살이 많이 쪘었는데ㅎㅎ 망치님 덕분에 요리도 배우고 영어공부도 하고 있어요 감사합니다!
Maangchi, I'm so grateful for your channel. I've learned so much since I've subscribed to your channel so thank you! I don't think there is one recipe of yours that I don't love. Its also important that I have enough leftovers to take to work with me as well. So to all my coworkers who comment that my dinner always smells and looks delicious, it is and you can do it too! 😉 Thanks so much Maanchi. A huge fan! 💞
👍 So cool! : )
Wow homemade rice syrup!!! 😍 Thank you for this recipe!
Thank you. So nice and educational. Happy Holidays.
I love learning how to make things I usually buy at the store... Even though I will probably just keep buying them at the store, so much easier!
Maangchi, you are amazing. I appreciate your explaining the science behind the rice syrup. I also enjoy the Korean traditional music. Many moons ago, I spent seven months in Korea and a Korean friend taught me how to make baek-kimchi. I should have stayed in Korea because I fell in love with the country and the people I met.
It's so delicious! Thanks for the rice syrup recipe!
Thank you for these very clear and wonderful instructions. I am about to start on this and because the instructions were so good, I feel confident. Excellent Video. Thank you.
I hope it turned out good! Happy cooking!
영어 공부할 겸, 요리도 공부할 겸 망치님 영상을 봐요. 1석2조로 효과를 보는 것 같아 굉장히 기분이 좋네요. 감사해요!!
This looks sweetly savory, the appearance reminds me of caramel or dulce de leche 😋
Yes. Barley malt is very healthy and tasty on its own too.
Yaaaay new video! This recipe looks FANTASTIC!!! Thank you! Love from Mexico 💕 Sam & Sandy
That is a nice idea ! I never found rice or corn syrup here, so i usually make a sugar syrup... So next time we want to eat the "Crunchy crunchy Manngchi fried chicken", i know what to do ! Thx !
가래떡 찍어드실 때 소리 질렀어요!! 진짜 한국인이라면 다 아는 맛이죠. 아는 맛이라 더 참기 힘드네요.ㅋㅋ 항상 영상 잘 보고 있습니다. 감사합니다. 늘 건강하셔요!!♡♡
❤️
Hi. Maangchi. OMyLord, I love your rice syrup. I did not know you can make your own rice syrup. I just love you Maangchi. Happy Holiday's. Merry Christmas, and a wonderful New Year. God Bless you. Maria. ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
I'm so excited Maangchi
What is 140 deg Fahrenheit in Celsius (Centigrades)? Math: 5 °C * (140 °F -32°F)/9= 60 °Celsius.
Amylase in the malt breaks down the starch en.wikipedia.org/wiki/Amylase Optimum temperature: 55°C to 70°C
Wonderful recipe. I love your channel.
👍
@@Maangchi While I copy your recipe I'm listening to their music: ua-cam.com/video/-T4qze7He2I/v-deo.html
I hope that gives my copy a more original touch.
망치님은 항상 부엌이 반짝반짝 빛이나요
냄비도 오래쓰시는거 같은데 항상 반짝반짝
냉장고도 반짝반짝 비결이 도대체 뭔가요
어렸을때 할머니가 만들어주셨던 조청맛이 그립네요^^ Thanks for sharing your recipe Happy end of the year🎄💕🎄💕🎄
*Who loves this channel?*
👇🏻🎅💜
I do!!!!💙💙💙💙💙
I love her she is so sweet 👍👍
She so adorable and lovable. I would love to spend the holidays with her because she is just so dang wholesome.
I am new here...but it start to get me. 🙃👌
I moved from Texas, USA to Australia after my wife died. I still have a Grandson and his partner, both Doctors. His partner is an American/Korean, so when they can travel out to Australia, I can feed them some Korean dishes. I am also happy that they adopted, in Korea a boy and a girl (twins) so I have great-grandkids, and Mrs. Kim, a widow of Korean origin who is their nanny will also be able to come out, so she will be able to make kimchi and other dishes for all. This is the reason I have subscribed to this channel. I especially love the Fish cakes, because we catch quite a large number of fish in Queensland.
조청이 이렇게 만드는거였군요.만드는 과정 처음 봐요.
망치님의 가르침으로 웬지 도전할 수있을듯싶어요.
시간은 오래걸리겠지만..이렇게 조정 한번 만들어놓으면 요리할때 은근 잘 쓸듯하네요.
좋은 레시피 감사해요!
So much better than buying at the store. I love all your recipes🥰
Thank you for sharing this very valuable traditional Korean recipe. The rice syrup looks gorgeous!
BTW, I believe the barley malt is the same as the Japanese kome koji made from barley. If so, this is similar to making the Japanese Amazake. In the process of making the Japanese Amazake, temperature is the main key. If you maintain the fermentation temperature at around 140°F (or 60°C), the koji kin will convert most of the starches to amylase (which breaks down starches and carbohydrates into sugars), and more proteases (which breaks down proteins into amino acids) at lower temperature (probably around 120°F). If you had an incubator that can maintain the required temperature @140°F, then you can put the culture into your incubator and your incubator will do all the works to maintain the temperature for the culture to ferment. This will save you from a lot of such hassle works. Cheers.
Now I have to go buy me some barley malt powder just so I can make this rice syrup.
Thank you for the recipe. Wish you and family a good year end celebration 💜
It sounds great! Check out the written recipe and this is information about barley malt powder. www.maangchi.com/ingredient/barley-malt-powder
A very Interesting and Educational video. Thank you . I am always ready to learn other culture's techniques.
Wow! This is also completely vegan as compared to honey.
Very nice 👍Amazing preparation of rice syrup 👌👌👌
Dear Maangchi, thank you so much for making this video, this is a wonderful authentic recipe! I can’t wait to make my own rice syrup. ❤️😋😋✨
Good luck with making good rice syrup!
Thank you for showing how rice syrup is made at home. I never knew. You are sweet.
It looks like a beautiful caramel!
Thank you 🙏. You are such a great woman and teacher ❤
Saw your cookbook at Kinokuniya bookstore this week! ^^
Cool!
Oh I found it!!! Thank you for the video tutorial Maangchi.🤗🤗🤗
Maangchi we love u
it’s healthy without sugar
Thank you
Hello from Australia. I enjoy checking out your recipes. This was really interesting I did not know I could make my own rice syrup. Thanks for something different.
Talking about using waste as fertilizer for plant, my family collects the rice rinsing water for the plant. It is really good for plants
Thank you so much! It's like you're in my brain 🧠 lol, I've been watching you since I was in middle school, I'm 23 now and you've helped me become a really experienced and cultured chef. Thank you for everything Maangchi and I hope you're doing well! ❤❤
Yay! : )
Nice! thanks for sharing. will try this.
Also, I thought this is similar to one of our native delicacy. kalamay hati.
1:23. (2.25 pounds)
4:23. (60° Celsius)
It's so weird that she used both kilograms and Fahrenheit… But I guess that way nobpdy's left out.
🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏👍😘
Always enjoy your videos. Thanks for sharing 🤗👍👌
💖 You seem like the kind of person I'd happily invite to our holiday celebration! Thank you for the interesting information & dedication to teaching cooking.
Thank u dear Maangchj u are the best I love u so much 😍😍😍
Sorry my phone is bad re-spelling your name 😟
Happy cooking plus happy new year! : )
Looks very easy, just watch the Temperature. Thanks!
Yes, it's very easy if you have a timer. You don't need a kitchen thermometer. Every hour, stir the mixture over medium heat for 3 minutes and cover. That's it! : )
Shes sooo cute! And too the point, not too much overexplaining.😊
Some people like to use rice syrup as it contains no fructose which they think is bad for the liver in high amounts.
Nice! I think I will try this, as long as its not too sweet for sugar intolerant people!
가래떡 등장할때 박수쳤어요!! 바로 이맛이야~🤤🤤
Big hands claps when ricecake toasted! Yum
Thank You Maangchi!!! You've made our 2020 so much Better All the Best to You and Your Family for the New Year you Beautiful Person You!!!
The amylase breaks down the starch into maltose, which is really sweet! If you boil the syrup down you get maltose candy!
If you boil the rice and barley malt powder, the amylase becomes denatured (basically molecular shape gets ruined) and it can’t allow the reaction of breaking down starch into maltose occur. But you have to heat it up a little so that enzyme action is faster!
Very interesting!
Can it turn to alcohol?
Wow, very educational 👏 thank you for your recipe ☺️
가래떡 찍어먹는거 미쳤다ㅜㅜ 그릴에 굽는거까지 완벽쓰
Wow, it's amazing. I really wanna try it 😍😍😍
Dear maangchi, I watched Run BTS ep 122 where bts makes kimpitang. Can you make a recipe video for this? Thank you 💜
I have started looking for this recipe too because of Run BTS 😂
Thank you so much Mrs. Maangchi for sharing how to make it , looks delicious 🥰😍👍✔️
Where should I store it and for how long? Thanks for the reply! All the best!
Refrigerate it up to 1 month.
@@Maangchi Thanks a lot for the reply, I follow your videos and I really like it! Greetings from Hungary, Budapest: Anikó
저는 이탈리아 거주자예요! 집에서 약과를 만들어보고 싶었는데 조청을 못구해서 못만들고 있었는데 ..망치님 덕분에 조청 만들어서 약과 만들어보려구요^^ 이 조청으로 약과 만드시는 영상도 올려주시면 너무 좋을 것 같아요! 좋은 영상 항상 감사해요!
핸드메이드 조청에 구운 가래떡이라니!!! 겨울 더욱 생각나는 조합이네요~~
어릴때 할머니가 직접 조청만드셔서 과질해주셨던게 생각이 나네요!
I found this absolutely fascinating. Thank you for uploading. I love your books and recipes. Hello from Australia
When you cook your food always look so beautiful and yummy.