Korean hot sauce can be said to be the essence of Korean food. This sweet and spicy taste is indispensable for fried rice cakes, cooking team pots and making spicy cabbage.
What's the taste of Korean Chili sauce?
Korean Chili sauce is a kind of spicy sauce with Korean flavor, which is made of pepper, apple and garlic. It is mainly used for pickling pickles and other spicy foods. After this sauce is made, the most commonly used places are bibimbap, mixed noodles and spicy cabbage, which is the longest dish in Korea.
Korean Chili sauce 1
Ingredients: 60g glutinous rice flour, 50g water,
Mix 50g sweet noodle sauce or miso, 20g sugar, 20g Chili powder, half teaspoon vinegar, half teaspoon wine and half teaspoon salt. Glutinous rice flour is kneaded into dough with water, divided into two equal parts and squashed.
Boil the squashed glutinous rice balls in boiling water until they float, then take them out after boiling for 2 minutes, add the formula 1 while it is hot, and mix well, then add the material C and mix well.
Practice of Korean Chili sauce II
Ingredients: an apple,15g ginger, a garlic, Chili noodles and shrimp paste.
Cut apples, ginger and garlic into small pieces. Mix the three kinds of mushrooms evenly, leave them for about 30 minutes, add Chili noodles and mix well, and add shrimp paste according to your own taste.
What's delicious about Korean Chili sauce?
Korean braised sparerib
Ingredients: ribs, onions, carrots, potatoes, garlic.
1. Cut potatoes and carrots into hob blocks, and slice onions for later use. Wash the ribs, put them in a container with potatoes, carrots and onions, and add all seasonings such as Korean hot sauce.
2. Stir the seasoning and ingredients evenly and marinate for 10-20 minutes. Add a small glass of water. Stew the ribs 10 minutes.
Korean-style spicy sauce barbecue
Ingredients: pork belly100g, Korean hot sauce 20g, cooking wine 8ml, light soy sauce 3ml, sugar 5g, vegetable oil 5g, Jiang Mo 2g, pepper 2g, lettuce leaves 30g, garlic15g and pepper10g.
1. Mix Korean hot sauce, cooking wine, soy sauce, sugar, vegetable oil, Jiang Mo and pepper. There is no need to add salt, because Korean hot sauce is salty. Put the pork belly slices into the marinade and mix well. Marinate for about 10 minute.
2. When curing meat, wash lettuce leaves, slice garlic and cut sweet pepper. Brush the electric baking pan or iron baking pan with oil (except ingredients), and spread the marinated pork belly on it piece by piece.
3. After frying one side, brush a little oil and turn over to continue frying on low heat. Roast until there is a slight scorch mark, and the fat in the fat is the most fragrant. Turn off the fire.
Korean-style spicy sauce rice cake
Ingredients: 200g of rice cake slices, corn oil100g, onion100g, colored pepper100g, 30g of Korean sweet and spicy sauce, 2g of salt, 3g of sugar and 80g of clear water.
1. Soak the rice cake slices in water for one day in advance. Dice the colored pepper and onion.
2. Add corn oil to the container. Put it in the microwave oven and heat it for 1 min. Take out, add colored pepper and onion and mix well. Put it in the microwave oven and keep the heat high for 2 minutes.
3. Take it out, add the rice cake, sweet and spicy sauce, salt, sugar and water, stir well, and put it in the microwave oven for 5 minutes.
Korean spicy sauce seafood pancake
Ingredients: flour150g, two eggs, five cuttlefish, half an onion, half a carrot, two pieces of Chinese cabbage, appropriate amount of shallots and leeks, and 2 spoonfuls of Korean hot sauce.
1. The cuttlefish is washed and chopped in advance, and pickled with cooking wine and ginger to remove fishy smell. Shred all the ingredients, put them in a pot, and add eggs and cuttlefish. Stir well, then add half flour and proper amount of water, and then add the other half flour. Stir well and add Korean hot sauce.
2. Add water to adjust the concentration and mix thoroughly. Pour a little oil into the pot, scoop a spoonful of batter and spread it out with a shovel. Keep the fire small.
Korean-style spicy sauce fried chicken
Ingredients: chicken wings, ginger, eggs, baking soda, black pepper, salt, flour, potato starch, onion, tomato sauce, Korean hot sauce, garlic, soy sauce, corn syrup and sesame.
1. Wash the chicken wings, wipe them with kitchen paper, and poke a small hole in the surface with a fork. Adding salt, black pepper, Jiang Mo, garlic and cooking wine, mixing well, and refrigerating in refrigerator 1 hour or overnight;
2. Add an egg to the marinated chicken wings, mix well and wrap the chicken wings with egg liquid. Add all the flour, fully grasp the chicken wings, so that they are all covered with a thin layer of flour, and dump the excess flour.
3. Pour the right amount of oil into the pot, fry for about 5 minutes on medium fire, and pick up the chicken wings to control the oil; Return to the pan and fry for 5 minutes.
4. Take another pot, add oil, heat over low heat, add garlic and chopped onion, and stir fry. Add tomato sauce, Korean hot sauce, soy sauce and syrup and stir slowly. Stir the spicy sauce until it is thick, pour in the chicken wings, spread the sauce evenly, and finally sprinkle with a handful of sesame seeds and mix well.
Korean-style pickled radish with Chili sauce
Ingredients: 1/2 fruit radishes, 1 root carrots, 3 tablespoons of Korean hot sauce, 2 teaspoons of salt, 1 teaspoon of sugar and 1 tablespoon of aged vinegar.
Peel the fruit radish and carrot, cut into dices, marinate with salt for 15 minutes, and then control the moisture. Pour Korean hot sauce, sugar and Shanxi mature vinegar into radish and stir well. Put the mixed radish in a sealed glass jar, marinate it at room temperature for one day and then put it in the refrigerator for refrigeration.
Korean-style spicy sauce flower roll
1. The yeast is melted with warm water, added into flour, kneaded into dough, and fermented to twice its size. The fermented dough is ventilated and kneaded evenly, and rolled into large slices.
2. Cut the shallots into chopped green onions for later use, brush the dough with a layer of oil, and put 1 spoon of Korean hot sauce. Brush evenly with a brush, then sprinkle with chopped green onion, roll up along the edge, cut into equal parts, and fold each part in half.
3. Press it in the middle with chopsticks, then use chopsticks to assist in making the green rolls, put the green rolls in an oiled steamer, wake them for 20 minutes, and then steam them for 20 minutes.