Because it needs time to ferment naturally to brew its unique flavor. . . . .

A. 5 tablespoons of glutinous rice flour and 0/0 tablespoons of water.

B 3 tbsps of miso, fine sugar 1 tbsps, Chili powder 1 ~ 2 tbsps (depending on your spicy taste), 5 cloves of garlic ground into mud, Lin Wei 1 tbsps, a little seasoning with salt (miso is not needed), fish sauce 1 tbsps.

working methods

1.

Mix glutinous rice flour and water evenly, microwave for 3 minutes on medium fire, take it out every 30 seconds and stir.

Repeat the microwave several times until the glutinous rice flour is cool like a potato.

2.

Add the material B into the method 1, fully stir it, and put it in a clean jar for sealing. Leave it in a warm place for 24 hours, let it ferment and naturally turn sour. If it is quick, you can add some fruit vinegar to the dipping sauce (the consistency of the dipping sauce will decrease after fermentation).

After that, it is best to put it in the refrigerator and enjoy it slowly (especially in tropical areas).

note:

Korean barbecue dipping sauce is red at first (depending on the color of Chili powder you use). The longer the fermentation time, the darker the color and the more mellow the taste.

This sauce is also delicious for bibimbap or dipping in cook the meat.