1 lb malt flour
2 lb of red pepper powder
5 lb wheat flour
1 lb soybean flour, fermented
1 gal water
1 lb salt
A Recipe for
Korean Bread
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
This Recipe for Korean Bread is one of thousands in the Recipes-to-go Asian Cookbook.
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
If you enjoy this Korean Bread Recipe - you should enjoy the recipe collections you can find on the websites below:
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
Food Tip |
This is a recipe for Korean Bread from the recipe cookbook of Recipes-to-go (Asian)
Research tells us fourteen out of any ten individuals likes chocolate. |
| Sandra Boynton |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
Lately I've been getting more into Japanese cooking
which is different enough from Chinese that I had to
do some serious larder stocking. It took visits to
three different stores but I finally come up with the
basics. One of the the stores turned out to be++ta
da!++a Korean market so I now have the malt flour you
keep referring to. In fact, I just put the first loaf
utilizing it into the bread machine a few minutes ago.
Depending on how this loaf turns out, I'll post the
recipe I've worked out for oatmeal bread.
This Korean market is a fairly decent sized store for
a hole in the wall and they have just about everything
one would need for Korean cooking, including a fresh
meat counter. Nice find! I'm used to buying things
with labels I can't read, but a lot of the stock in
this store didn't have *any* labels at all! This
stuff was obviously locally produced by the Korean
community and some was recognizable as Kim Chee,
various bean pastes and the like, but with some of the
stuff, I had absolutely no idea what it was++or even
whether it was animal or vegetable in origin. I'll go
back when I have some time and find out what all those
goodies are.
Here's a recipe that was on the bag of malt flour I
thought you might get a kick out of. This is exactly
the way it appeared on the bag. Put malt flour into
lukewarm water and set aside for about 1 hour.
Pour the malt melted water into pot (throw away the
button setting). 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. *As for salt, you may add or
reduce to your taste.
*For soup use (Chigae), you better add more fermented
soy bean flour.
From the label on Haitai Brand Malt Flour.
Posted by Stephen Ceideberg; September 3 1993.
Serves: 1
Korean Bread Recipe brought to you by Recipes To-Go