How to make Korean Chili sauce
When you are a korean chili sauce, you need to pay attention to your methods. First of all, the washed red pepper needs to be drained, then it can be cut into small pieces and then it needs to be cut into particles. For the cut pepper, it belongs to particles. We need to peel apples and cut them into fine particles, and tomatoes and garlic should also be cut into particles. After we pour all the spices into the pot, we need to keep stirring, and then turn off the heat to cool after boiling.
We mix all the ingredients and seasonings evenly, then cover them with plastic wrap, and then put them in the refrigerator for refrigeration and fermentation. On the second day, you can find that the color of Chili sauce has deepened, and then you can start eating. If you make too much, you can repackage it in glass bottles, which can be stored in cold storage for a long time.
How to make Korean spicy sauce and spicy cabbage?
It is a good choice to make spicy cabbage with Korean hot sauce. You need to prepare two cabbages, peppers, carrots and leeks, as well as ginger, onion, garlic, apples, pears, salt and Korean hot sauce.
Wash the cabbage first, then cut it from the bottom, and then break it directly to divide the two cabbages into four petals. After that, we need to put salt on every leaf of Chinese cabbage and marinate it for more than two hours. Then we roast the pepper with low fire and grind it into fine powder. Carrots need shredding. After the ginger, onion and garlic are chopped together, we have to cut the apples and pears into cubes, and the leeks have to be cut into sections. The marinade needs Chili powder, salt, fish sauce and a little sugar. After stirring evenly, it needs to be marinated for a period of time. At this time, the cabbage that can be safely washed has shrunk a lot. Just control the water after washing. After that, you need to clean the marinade on each cabbage leaf, and try to clean it. After putting it in the container, we need to pour the remaining marinade into it, then cover it, wrap it with plastic wrap and put it in the refrigerator. Refrigerate for a week and the spicy cabbage will be ready.
When using Korean hot sauce to make a fool, you can also prepare 3-4 Chinese cabbages, 2 cups of coarse salt, 3 kg of white radish, 50 g of Sydney, 50 g of ginger, 50 g of garlic, 30 g of onion, 30 g of celery, 500 g of onion, 30 g of pine nuts and sesame seeds. Finally, you need the right amount of Korean hot sauce.
After washing Chinese cabbage, we need to cut it in half, then put it between leaves, sprinkle coarse salt evenly and put it at room temperature, which needs to be marinated for 4 hours. Then put the white radish, Sydney and onion into a large bowl, mix with garlic, ginger and Chili powder, then add the marinated shrimp paste, celery and onion and stir well. You also need salt and Korean Chili sauce. We spread the marinade evenly on the leaves and then collect them.