| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Korean | Korean, Condiments, Ethnic | 1 | Servings |
INGREDIENTS
| 2 | tb | Red bean paste |
| 2 | tb | Powdered red cayenne pepper |
| 2 | tb | Soy sauce |
| 1 | ts | Sugar |
INSTRUCTIONS
Red bean paste is particularly tasty served with fresh scallions and radishes or added to some soups. Korean kochu chang may be pruchased at many Oriental food stores. If it is not available, Japanese miso sauce may be substituted. This recipe is for a more pungent kochu chang than that which comes directly from the jar. 1. Mix all the ingredients well. Serve in a small dish for dipping. Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”