Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Red bean paste |
| 2 tablespoons | Powdered red cayenne pepper |
| 2 tablespoons | Soy sauce |
| 1 teaspoon | Sugar |
Red bean paste is particularly tasty served with fresh scallions and radishes or added to some soups. Korean kochu chang may be pruchased at many Oriental food stores. If it is not available, Japanese miso sauce may be substituted. This recipe is for a more pungent kochu chang than that which comes directly from the jar.
1. Mix all the ingredients well. Serve in a small dish for dipping.
Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright