Instructions: Put malt flour into lukewarm water and set aside for about l hour. (throw away bottom settling). 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.

* For soup use (Chigae), you better add more fermented soy bean flour.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.