Kim Dae-seok's Radish Jochung

Cooking tips 💡

• Fermenting the radish mash together with sticky rice and malted barley reduces fermentation time and enhances depth of flavor.
• When the fermentation is complete, the rice grains should feel firm and spongy—no sliminess—indicating clean fermentation.
• Stir the sides and bottom of the pot occasionally during reduction to prevent burning and ensure clarity and transparency of the final syrup.
• Since mu jochung thickens significantly upon cooling, turn off the heat when it's still slightly runny to achieve the right consistency after cooling.

Recommended for 🙋

• ⭐Those who want to make traditional syrup using radish and malted barley.
• ⭐People looking for homemade sweeteners to serve with tea or rice cakes.