What is Malt Barley Powder (Yeotgireum Garu) ?
Barley malt powder is a flour that is made by allowing whole barley grain to sprout. Then the sprouts are rinsed, dried and then griound into a powder.
It contains alpha amylase, which causes sugars and starches of grains to break down, making it easier for fermentation to occur. It is an important ingredient when making gochujang/hot pepper paste.
Not To Be Confused With
Nuruk or Barley Malt Syrup
Where and What To Buy
Because there are so many similar products that go by Malted Barley powder or Barley Malt Powder, the best way is to buy Korean Yeotgireum Garuk (엿기름가루).
You can usually buy Yeotgirum Garu either in pure powder form or in just sprouted grain form including the germ and husk that's partially crushed.
How to Use/Cook
In Korean cooking, Yeotgireum Garu is soaked in water, kept warm for hours and then used to either make Gochujang or Sikhye.
How to Clean/Store
Like other cooking flours and powders, it should be stored in a cool, dry place away from moisture and sunlight, preferably in a sealed container if the bag has been opened.
Nutrition/Health Info
Barley malt powder contains gluten and fiber, so it should be avoided by those with allergies to gluten. It also contains tannins, which can sometimes cause migraines/headaches to those who are prone to them.
Yeotgireum is rich in vitamin (B and C) and minerals (potassium, calcium, iron, copper) contains 30+ types of enzymes, including maltose which provides sweetness, protease which breaks down protein and amylase, a diastatic enzyme which aids digestion.
So that's why Koreans serve Sikhye (made from barley malt powder) at the end of a meal - not just for taste but also to help with digestion.
