Title: Kochu Jang (Korean Hot Sauce)
 Categories: Sauce, Untested
   Servings:  4
 
  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.
  
  ADDITIONAL NOTES: 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
-+-
      Title: Hot Oil (Adapted From Dewitt & Gerlach)
 Categories: Spice, Loo
      Yield: 1 pt
 
      2 c  Vegetable oil
      1 c  Dried red chiles
      1    Mashed garlic cloves
      1    Slices fresh ginger root
 
  Heat oil to 350. Off heat, add other stuff. Leave to cool. Remove
  garlic and ginger, if used. Let peppers steep 24 hr in the oil.
  Decant oil and use it to flavor cooked foods or in place of regular
  oil.
-+-
ENJOY!!!
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