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This Korean main features Malt flour, Red pepper powder, Wheat flour, Soy bean flour, fermented. It delivers a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Hot Bean Paste
Description
This Korean main features Malt flour, Red pepper powder, Wheat flour, Soy bean flour, fermented. It delivers a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Put malt flour into lukewarm water and set aside for about l hour.
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(throw away bottom settling).
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Put wheat flour into malt water, and make slow boil on low heat and then simmer for about 1 hour.
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Remove the glue from
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heat and
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mix fermented soy bean flour and then lastly
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add hot pepper powder and salt, and
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mix well.
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For soup use (Chigae), you better add more fermented soy bean flour
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 2826.2kcal
- % Daily Value *
- Total Fat 17.1g27%
- Saturated Fat 2.7g14%
- Cholesterol 0.0mg0%
- Sodium 442697.7mg18446%
- Total Carbohydrate 597.0g199%
- Dietary Fiber 68.6g275%
- Sugars 13.1g
- Protein 98.7g198%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
bean, beans, boiling, fermented, flour, hot, korean, main, malt, paste, pepper, powder, red, salt, simmering, soy, title, vegan, water, wheat
