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
It is possible to track the history of `recipes` back into antiquity, certainly as far back as pharonic Egypt, and possibly even further. Interesting though that maybe, mostly, these old cook books were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. Closer to modern times, there are some interesting books which date from the 14th Century : one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these are not about the spicy food that is served today, but rather descriptions of the types of meals prepared for the rich and wealthy people of that time. During the succeeding few centuries, the wealthy families of Europe strove to offer the most exotic banquets, and because of this the best cooks and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and recording recipes to help cooks of their time. Like it or not, the introduction of television brought us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes just like those on our site. |
We hope you enjoy this Korean Bread recipe.
