Barley malt powder for Korean rice syrup, sikhye, and gochujang
Made from 100% Korean barley, this traditional yeotgireum (malted barley powder) is essential for brewing sikhye (sweet rice drink), making traditional rice syrup (jocheong), and preparing gochujang. When barley begins to sprout, it produces natural enzymes like amylase, which break down starches into sugars—adding a naturally sweet, earthy flavor. Conveniently powdered for easy use, this ingredient brings deep tradition and taste into your homemade Korean cooking.
