Hobak Yeot

Rinse 200g of malted barley flour thoroughly with cold water. Place the rinsed malted barley flour in a large pot with 1000g of water. Let it steep for 2-3 hours, gently squeezing the malted barley flour every 30 minutes to extract the starch.

Strain the malted barley water through a fine-mesh sieve or cheesecloth into a clean pot, discarding the solids. Let the strained malted barley water sit undisturbed for 1 hour to allow the starch to settle at the bottom.

Carefully pour off the clear liquid from the top, leaving the thick starchy sediment at the bottom. This clear liquid is your malt extract.