ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Recipes With Chili Bean Paste (Tobanjan)

Misc.

Hi everyone!

I am looking for recipes that contain "chili (soya) bean paste" or also called "tobanjan". I think that it is Korean but I have had it in Japanese dishes and it was bought from a Chinese food store. Someone bought it for me but I have no idea what to do with it. Anyone that knows anything about it or has any recipes it would be greatful! (I have already posted it on the Ethnic board but no luck yet.)Thanks!

MsgID: 0030952
Shared by: christie/alberta
Board: Cooking Club at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Sauteed Black Pepper Brie
  • SAUTEED BLACK PEPPER BRIE "Indulgence should not be so easy. This treat takes only a few moments to prepare. Serve with apple slices or grape tomatoes and crackers or slices of fresh or toasted French bread. This also...
  • Easy Steak and Shake Chili Mac
  • If you live near a Krogers, (might be at other stores too) EASY STEAK AND SHAKE CHILI MAC 1 package spaghetti 1 (15 oz) can Rays Chili with beans Worcestershire sauce Ketchup Cook spaghetti according to package dire...
  • Mediterranean Fettuccine with Shrimp and Spinach
  • MEDITERRANEAN FETTUCCINE WITH SHRIMP AND SPINACH "In this dish, the shrimp and spinach are cooked with the pasta." 12 ounces uncooked Fettuccine 1 cup plain non-fat yogurt 1/2 cup crumbled Feta cheese 2 cloves garli...
  • Avocado and Strawberries with Honey Vinaigrette
  • AVOCADO AND STRAWBERRIES WITH HONEY VINAIGRETTE 2 1/2 tablespoons lemon juice 3 tablespoons olive oil 3 tablespoons honey 1/8 teaspoon sea salt 1/16 teaspoon freshly ground black pepper 2 avocados peeled, pitted ...
  • Antipasto Hero (Betty Crocker, 1994)
  • ANTIPASTO HERO 1 loaf Italian focaccia bread (about 10 inches in diameter)* FOR THE DRESSING: 1/4 cup olive or vegetable oil 2 tablespoons red wine vinegar 1 teaspoon sugar 1/2 teaspoon dried...
  • Today's French Silk Pie (with cooked filling)
  • TODAY'S FRENCH SILK PIE 1 cup plus 3 tablespoons heavy (whipping) cream, divided use 1 (6 oz.) pkg. (1 cup) semisweet chocolate pieces 1/3 cup butter 1/3 cup sugar 2 beaten egg yolks 1 (9-inch) baked pie crust, cooled...
ADVERTISEMENT
  • Double Chocolate Pecan Cookies (Eagle Brand recipe)
  • DOUBLE CHOCOLATE PECAN COOKIES 1 1/4 cups butter or margarine, softened 1 3/4 cups sugar 2 eggs 1 tablespoon vanilla extract 3 1/2 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/2...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Recipes With Chili Bean Paste (Tobanjan)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!