Tag Archives: hot

Korean queries

So, when I went to H-Mart, I picked up a few things on impulse. I was looking through the pantry today, and decided that it’s time to figure out what I can do with them, or if I need to go back for more ingredients first.

The first thing that caught my eye was fermented soy bean flour. The back of the bag indicates that I could make soy¬† bean paste, provided I have 40 days to wait. I’m guessing that this is similar to miso? I could also make hot bean paste, if I got back for malt flour and wheat flour. My favorite part of the recipe is the note at the end: “For soup use (Chigae), you’d better add more soy bean flour.”

I’m tempted to try to make some doenjang jjigae. Bean paste vegetable stew. We’ll see.

I also got some hot red pepper paste. It lead me to a korean fried chicken recipe. Intriguing. I seem to remember that it can be used in making kimchi, too, but I could be way off base.

I also got some pickle vegetable hot pot seasoning… that one seems easy enough to follow.

I think I need to go to the store with more of an idea what I want to make.. Maybe next time. Or does anyone know a good English-language source for Korean recipes?