Difference between revisions of "Hot Bean Paste"
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[[Image:Hot Bean Paste.JPG|right|thumb|]] | [[Image:Hot Bean Paste.JPG|right|thumb|]] | ||
== Description == | == Description == | ||
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* 1 lb [[salt]] | * 1 lb [[salt]] | ||
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# Put [[malt powder|malt flour]] into lukewarm [[water]] and set aside for about l hour. (throw away bottom settling). | # Put [[malt powder|malt flour]] into lukewarm [[water]] and set aside for about l hour. (throw away bottom settling). | ||
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[[Category:Chile pepper Recipes]] | [[Category:Chile pepper Recipes]] | ||
[[Category:Malt powder Recipes]] | [[Category:Malt powder Recipes]] | ||
| − | [[Category:North Korean | + | [[Category:North Korean cuisine]] |
| − | [[Category:North Korean Vegetarian]] | + | [[Category:Appetizer Recipes]] |
| + | [[Category:North Korean cuisine]] | ||
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Soy flour Recipes]] | [[Category:Soy flour Recipes]] | ||
Latest revision as of 16:17, 11 July 2012
Description
- Serving Size: 6
Ingredients
- 1 lb malt flour
- 2 lb red pepper powder
- 5 lb wheat flour
- 1 lb soy bean flour, fermented
- 1 gal water
- 1 lb salt
Procedures
- 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.
