| 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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