Barley Makjang Sauce

First, combine anchovies, kelp (dashima), and shiitake mushrooms in a pot with 3 liters of water. Bring to a boil, then reduce the heat to low and simmer for at least an hour to create a flavorful broth.

After straining out the solids and reserving 3 liters of the broth, add 1 liter of water to the strained solids and simmer for 30 minutes to create a second batch of broth.

In a pot with 4 liters of broth, add 500 grams of thoroughly washed barley and bring to a boil over high heat. Then, reduce the heat to medium-low and simmer for 10 minutes.

After extinguishing the flame and letting it simmer for 30 minutes, relight the flame and gently stir while continuing to cook for another 10 minutes.

Turn off the heat again and let the barley porridge simmer for an hour to allow it to thicken completely.

After allowing the cooked barley porridge to cool down slightly, add 1 kg of fermented soybean powder (meju garu) and mix thoroughly.

Let the barley porridge sit for about 15 hours to allow it to ferment slightly and develop its flavor and consistency.

Add 200g of gochugaru (Korean chili powder) and 250g of sea salt, and mix well.

Adjust the sweetness to your preference by adding 150g of honey or corn syrup.

It is stored in a jar and aged in a cool place throughout the winter.