Raw materials:

1 catty of yellow sauce, half a catty of sugar dilution (preferably Korean), 2-4 taels of chili noodles, depending on personal taste.

How to do:

1, put the yellow sauce into a small covered pot, pour in the sugar dilution, stir well, cover, and heat in the microwave oven.

2: Once the yellow sauce is bubbling, take it out.

3: When it is cool enough to handle, pour in the chili noodles, stir well, and heat again in the microwave, again bubbling, then take it out and add the monosodium glutamate (MSG).

Korean chili sauce

Materials:

A Glutinous rice flour ..................60 g

Water. ........................60 g

B Miso... ..................50 g

Caster sugar ......... ............20g

Chili powder ............... ...20g

C Vinegar ........................ half a teaspoon

Wine ........................ half teaspoon

Salt ........................ ? tsp

Method: 1 Mix ginger ingredient B well and set aside.

2 Mix glutinous rice flour with water and knead into a ball, divide into two equal parts and flatten.

3 Put the flattened glutinous rice ball into boiling water, cook until it floats, then cook for another 2 minutes, then remove it and add it to the recipe 1 while it is still hot, mix well, then add ingredient C and mix well.

Use: As a base for various dishes (stir-fry, mixing, dipping), it is very versatile. The reddish color of the freshly made Korean chili sauce will deepen with the longer fermentation time, and the more flavorful it will be

This is the best way to make Korean chili sauce.