Ingredients: korean chili sauce 50g, soy sauce 1 spoon, miso 50g, ginger juice 1 spoon, mashed garlic 1 spoon, sesame oil 1 spoon, cooked white sesame 1 spoon, kiwi fruit 1 spoon.

Practice: Mix and stir all the materials evenly.

Usage: It can also be used as a sauce wrapped in barbecue and vegetable leaves.

Korean bibimbap sauce

Ingredients: korean chili sauce 50g, soy sauce 1 spoon, miso 50g, ginger juice 1 spoon, mashed garlic 1 spoon, sesame oil 1 spoon, cooked white sesame 1 spoon, kiwi fruit 1 spoon.

Practice: Mix and stir all the materials evenly.

Usage: It can also be used as a sauce wrapped in barbecue and vegetable leaves.

Korean cold noodle sauce

Ingredients: Chili powder 1 tablespoon, pepper (medium coarse) 1 tablespoon, 50 ml soy sauce, sugar 1 and 1/2 tablespoons, chopped green onion 2 tablespoons, ginger juice 1 tablespoon, garlic juice/kloc-0.

Practice: kiwifruit is ground into mud and mixed with other materials.

Usage: all kinds of cold noodles with sauce.

Korean Chili sauce

Materials:

A, 60 grams of glutinous rice flour and 60 grams of water

B, 50 grams of miso, 20 grams of sugar and 20 grams of Chili powder.

C, half a teaspoon of vinegar, half a teaspoon of wine and half a teaspoon of salt

Exercise:

1, ginger b and mix well for later use.

2. Glutinous rice flour is kneaded into dough with water, divided into equal parts and spread flat.

3. Put the flattened glutinous rice balls into boiling water, cook until they float, cook for another 2 minutes, and pick them up. Add method 1 while it is hot, and stir well. Then add material c and stir evenly.