| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Korean | Korean, Condiment | 6 | Servings |
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 |
INSTRUCTIONS
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
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