I bought a buchim mix from the Korean market, and the instructions call for 500 g of the mix and 4 cups of ice cold water. I've never used a mix for this before, but it seems to be an awfully large amount of water. I guess I could just try it out with the recommended measurements, but I don't want to waste any, or have to add in more of the mix and wind up with a gargantuan amount of buchim!
I plan to make it with squash and scallions... do you think I have to draw the water out (using salt) from the squash before adding it in?
The brand is Haitai, if it makes any difference. If anyone could help me out with this I would be much obliged. =)