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.