Red Bean Paste (korean Kochu Chang)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Korean | Condiments, Ethnic, Korean | 1 | Servings |
INGREDIENTS
| 2 | T | Red bean paste |
| 2 | T | Powdered red cayenne pepper |
| 2 | T | Soy sauce |
| 1 | t | 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. 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:
“Christ gives Life!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 67
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 1069.8mg
Potassium: 271.2mg
Carbohydrates: 12.9g
Fiber: 3.1g
Sugar: 5.8g
Protein: 2.9g