I know I’ve been slacking off on the updating department again. Once I heard the news that my scans were clear, I no longer needed this blog as much. This blog takes up a lot of my time, so running a household, running a business and trying to update this regularly starts to become a little much sometimes. I’m working from home today, so I finally had the opportunity to sit down and update. I made mook yesterday and took pictures and wrote down as much as I could about the process.
- 1 CUP acorn starch + 3 CUPS water
- 3 CUPS boiling water
First grab a pack of Acorn Starch.
Put about a CUP of acorn starch into a bowl and add 3 CUPS of water. MIX IT WELL!
Meanwhile, bring another 3 CUPS of water to a boil.
Just as the water is about to boil, pour the acorn starch mixture through a sieve and bring up the heat. KEEP MIXING! It’s very important to keep the mixture moving. You really can’t do much else but stand by the stove and mix, mix, mix!
After awhile, it will be thick and gravy like. Lower the heat down to LOW and keep stirring away. Little bubbles will start to pop, ignore and just keep STIRRING!
After about 20-25 minutes of stirring, add a pinch of salt, mix it around and finally turn off the heat!
Let it cool down a bit and transfer it into some containers. I used two smaller ones because I’m going to use one for mook moochim and one for mook bap.
Once it has cooled down, place it into the refrigerator and chill overnight or until cold. I will be back shortly with a *how-to* for mook moochim.