Difference between revisions of "Hot Bean Paste"
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RealRecipes (talk | contribs) m (Text replace - "\[\[Category:North Korean ([^cC])(.*)\]\]" to "Category:North Korean cuisine Category:$1$2 Recipes") |
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[[Category:Chile pepper Recipes]] | [[Category:Chile pepper Recipes]] | ||
[[Category:Malt powder Recipes]] | [[Category:Malt powder Recipes]] | ||
| − | [[Category:North Korean Appetizers]] | + | [[Category:North Korean cuisine]] |
| − | [[Category:North Korean Vegetarian]] | + | [[Category:Appetizers Recipes]] |
| + | [[Category:North Korean cuisine]] | ||
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Soy flour Recipes]] | [[Category:Soy flour Recipes]] | ||
Revision as of 18:45, 8 May 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
Directions
- 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.
