Radish Syrup (Mujo-cheong)
Radish Syrup (Mujo-cheong)
Make Healthy Radish Syrup to Ward Off Colds
It’s the season for delicious radishes! Are you busy preparing for kimchi making? Radishes are known not only to aid digestion but also to be beneficial for coughs and asthma. The weather is getting quite chilly, making it easy to catch a cold.
Ingredients- 1.7kg Radish
- 800g Malted Barley Flour (Yeot-gireum)
- 20 Dates
- 20g Ginger
- 400g Cooked Glutinous Rice (firmly cooked)
Cooking Instructions
Step 1
First, wash the radish thoroughly. Cut it into small pieces (about 2-3 cm) so it softens well during the syrup-making process. Smaller pieces will break down more easily.
Step 2
Wash the dates and cut them in half, removing the pits. Pits can affect the taste and texture of the syrup.
Step 3
Peel the ginger and slice it thinly. Slicing it not too thick will help release its fragrance into the syrup.
Step 4
Cook the glutinous rice firmly, using less water than usual so the grains remain distinct. This firm texture is important to prevent the rice from becoming mushy during fermentation.
Step 5
Soak the malted barley flour in cold water for about an hour. This step helps to extract its beneficial components.
Step 6
Place the prepared radish, dates, and ginger in a pressure cooker. Add enough water to cover the ingredients. Once the pressure cooker starts to whistle, reduce the heat and cook for another 5 minutes, then let it steam for 10 minutes. This will make the ingredients very tender.
Step 7
Take out the well-cooked radish from the pressure cooker and blend it into a smooth paste using a blender. A smooth consistency is key for a clear syrup.
Step 8
In an electric rice cooker, combine the firmly cooked glutinous rice, the soaked malted barley flour (drained), and the blended radish paste. Use the ‘yogurt’ or ‘ferment’ setting (or the keep-warm function) and let it ferment for 5 hours. You can adjust the fermentation time between 4 to 8 hours based on your preference.
Step 9
Strain the fermented mixture through a fine-mesh sieve to collect the liquid in the first straining. For best results, use two sieves stacked on top of each other to remove as much solids as possible.
Step 10
Place the remaining solids in a cheesecloth or mesh bag and squeeze out any remaining liquid by hand. You’ll be surprised how much more liquid can be extracted in this second pressing.
Step 11
Pour the collected radish juice into a pot. Bring it to a boil over high heat, then reduce to medium heat and simmer until it thickens to a syrupy consistency. Once it starts to thicken, lower the heat to low and continue to cook until it becomes a sticky, thick syrup. Stir continuously to prevent it from burning. Your radish syrup is now complete!
Step 12
While the syrup is simmering, sterilize glass jars by boiling them in hot water. Once the syrup has cooled sufficiently, pour it into the sterilized jars, seal them, and store in a cool place. Your homemade radish syrup, a healthy winter treat, is ready to enjoy!
