Summary: Kimchi Master Chef Lee Ha Yeon shows us how to make<br> classic Korean red chili paste. She uses ground dried red pepper, fermented dry<br> soybean powder, cooked sticky rice, malt, dark soy sauce, sea salt. The best<br> chili pastes are aged for 5 years. This chili paste is used in bibimbap, meat<br> marinades, and many other Korean recipes. <br> <br> <br> <br> <br> <br> Find recipes and the full series at: <a href="http://www.ciaprochef.com/wca/">http://www.ciaprochef.com/wca/</a> <br> <br> <br> <br> <br> <a href="http://cia.podbean.com/mf/web/6h2twn/Kimchi_Red_Paste_CG-HD_1080p.mov">Download Podcast Video</a><br>
