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
Directions
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.
Servings: 1 servings
Korean Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Korean
The History of Recipes
We can track the history of written recipes far back into antiquity, at least as far back into recorded history as the ancient Egyptians, and possibly even further than that. Interesting though that is, these, early cook books were just simple hieroglyphic instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a roman called Apicius created a number of documents showing how to cook the recipes enjoyed by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were split into appetizers, main course and dessert, something we still use today. He also recounts how the cooks of his times used many herbs, including many that are still in use today for example bay, fennel and parsley. In the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab cuisine, including spices like parsley and basil. These new foods and spices created an increase in recipe manuscripts, many of which are kept safe in academic collections. The introduction of television gave us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Korean Bread recipe.
