Hot Bean Paste

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Title: Hot Bean Paste
Yield: 6 Servings
Categories: Korean, Condiment

Ingredients:

1 lb Malt flour
2 lb Red pepper powder
5 lb Wheat flour
1 lb Soy bean flour, fermented
1 ga Water
1 lb Salt


Put malt flour into lukewarm water and set aside for about l hour. (throw
away bottom settling). Put wheat flour into malt water, and make slow boil
on low heat and then simmer for about 1 hour. Remove the glue from heat and
mix fermented soy bean flour and then lastly add hot pepper powder and
salt, and mix well.

* For soup use (Chigae), you better add more fermented soy bean flour.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini