Estimated Nutrition (whole recipe, rough)
Counts 3 of 7 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Malt | not in our table | 0 |
| Wheat | not in our table | 0 |
| Soy Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb Malt Flour
- 2 lb Red Pepper powder
- 5 lb Wheat Flour
- 1 lb Soy Bean flour, fermented
- 1 gal Water
- 1 lb Salt
Directions
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.
Category:North Korean Recipes
Category:North Korean Appetizers
Category:North Korean Vegetarian