| 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
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