Hot Bean Paste

         Yield: 6 Servings
Categories: Korean, Condiments

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 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.