[CH] A Correction to Translation -- Korean Squid

Jim Weller (Jim.Weller@salata.com)
13 Apr 98 15:06:08 -0800

 -=> Quoting "Glen G. Hosey" to All <=-

 >From: Jim.Weller@salata.com (Jim Weller)
 >      Title: Spicy Stir-Fried Squid (Ojingeo Pokkum)
 >    2/3 oz Kochu jang;
 >           -[Korean bean paste]

 "GH> Very authentic & spicy recipe.......but "Kochu Jang" is not made from
 "GH> beans <G>!

 "GH> KochuJang is Red Pepper Paste

I did a little digging and found out we're both right. Here are a few
recipes I found to make Kochu Jang from scratch. Apparently Jang or
Chang means sauce or paste. I don't know what Kochu means; probably
either chile or bean.

"It's a paste or sauce made with fermented soybeans, dried chiles,
garlic and other seasonings. Popular in Chinese and Korean dishes.
Known as kochujang or kochu chang in Korean."

---------- Recipe via Meal-Master (tm) v8.01
      Title: Kochu Jang (Hot Sauce)
 Categories: Korean, Condiments
      Yield: 4 gallons
  7 1/2 c  Glutinous rice powder
  5 1/2 c  Chili powder
  5 1/2 c  Salt
      4 c  YEODKIREUM powder
           - (dried barley sprout malt)
      2 c  MEJU powder (soy bean malt)*
  8 1/3 c  Water
  * NOTE: Available in Korean markets. Consists of soy beans which are
  made into dumplings, fermented, dried, and then powdered.
  In a bowl, combine YEODKIREUM powder and water.   Mix well, then
  strain off liquid into a large pot.  Add glutinous rice powder to
  liquid and mix well.  Cook over low heat (113F, 45C).  Remove from
  heat and allow to stand until rice powder is dissolved.
  Heat to boiling, then reduce heat and let cook for 30 minutes.
  Transfer to a large bowl to cool.  When completely cool, stir in MEJU
  and chili powder and blend well.  Leave overnight.
  The next day, mix in 4 cups of the salt and transfer mixture to a
  large container.  Sprinkle remaining salt over, then cover with
  loosely woven cloth such as cheesecloth or gauze.  Leave in a sunny
  place to ferment, stirring occasionally, for one month.
  Use a large container, as mixture rises as it ferments.  During
  fermentation, cover container at night.
  Adapted from a recipe in "Quick Easy Korean Cooking for Everyone"
  Typed for you by Karen Mintzias


MMMMM----- from Cheshire's Crafts & Cuisine  http://www.cheshcat.com
      Title: Hot Bean Paste
 Categories: Korean, Condiment
      Yield: 6 servings
      1 lb Malt flour                          1 lb Soy bean flour, fermented
      2 lb Red pepper powder                   1 ga Water
      5 lb Wheat flour                         1 lb Salt
  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.

from Cheshire's Crafts & Cuisine  http://www.cheshcat.com

MMMMM----- from Cheshire's Crafts & Cuisine  http://www.cheshcat.com
      Title: Red Bean Paste (Korean Kochu Chang)
 Categories: Korean, Condiment
      Yield: 1 servings
      2 tb Red bean paste                      2 tb Soy sauce
      2 tb Powdered red cayenne pepper         1 ts Sugar
  Red bean paste is particularly tasty served with fresh scallions and
  radishes or added to some soups. Korean kochu chang may be purchased
  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


                                        Jim Weller,
                                        Yellowknife, NWT.
                                        [jweller at ssimicro dot com]