Recipe#24948

Title: RED BEAN PASTE (KOREAN KOCHU CHANG)

Source: The Korean Cookbook, by Judy Hyun. Typed in by
  Ronnie Wright

Yield: 1 servings
 
      2 tb Red bean paste
      2 tb Powdered red cayenne pepper
      2 tb Soy sauce
      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 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.