Hot Bean Paste

| Next >>

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


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