What's the taste of Korean Chili sauce? What dishes are delicious?

Noodles with Korean Chili sauce is the first choice for noodles. The refreshing noodles, with the sweet and spicy sauce unique to Korea, are really delicious to eat.

Korean hot sauce can be said to be the essence of Korean cuisine. This sweet and spicy taste is indispensable for fried rice cakes, fried dumplings and 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 equal parts and spread flat.

Put the flattened glutinous rice balls into boiling water, cook until they float, take them out after another 2 minutes, add the formula 1 while it is hot, mix well, then add the material C, and mix well.

Practice of Korean Chili sauce II

Ingredients: one apple, 15g ginger, one 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. Braised ribs 10 minute.

Korean-style spicy sauce barbecue

Ingredients: pork belly 100g, Korean hot sauce 20g, cooking wine 8ml, soy sauce 3ml, sugar 5g, vegetable oil 5g, ginger powder 2g, pepper 2g, lettuce leaves 30g, garlic 15g and pepper 10g.

1. Mix Korean hot sauce, cooking wine, soy sauce, sugar, vegetable oil, ginger powder and pepper. No need to add salt, because Korean hot sauce is salty. Slice the pork belly into the marinade and mix well. Marinate for about 10 minute.

2. When curing meat, wash lettuce leaves, slice garlic and shred sweet pepper. After brushing oil (except ingredients) on the electric baking pan or iron baking pan, spread the marinated pork belly on it piece by piece.

3. Brush a little oil after frying on one side, turn over and continue to fry on low heat. Roast until there is a slight scorch mark, and the fat in the fat meat is the most fragrant when roasting. Turn off the fire.

Korean-style spicy sauce rice cake

Ingredients: 200g rice cake slices, corn oil 15g, onion 100g, colored pepper 100g, 30g Korean sweet and spicy sauce, 2g salt, 3g sugar and 80g clear water.

1. Soak the rice cake slices in water 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. After taking it out, add the rice cake, sweet and spicy sauce, salt, sugar and water, stir well, put it in the microwave oven and heat it for 5 minutes.

Korean spicy sauce seafood pancake

Ingredients: flour 150g, two eggs, five cuttlefish, half onion, half carrot, two pieces of Chinese cabbage, appropriate amount of onion and leek, and 2 tablespoons 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 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 seeds.

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 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, make them 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, put oil in it, heat it on low heat, pour in minced garlic and chopped green onion, and stir fry until fragrant. Add tomato sauce, Korean hot sauce, soy sauce and syrup and stir slowly. Stir the hot 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 carrot, 3 tablespoons Korean hot sauce, 2 teaspoons salt, 1 teaspoon sugar, 1 tablespoon aged vinegar.

Peel the radish and carrot, cut them into dices, marinate them with salt for 15 minutes, and then control the water to dry. Pour Korean hot sauce, sugar and Shanxi mature vinegar into radish and stir well. Put the mixed radish in a sealed glass jar, marinate 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 with flour, kneaded into dough, and fermented to double the size. Ventilate and knead the fermented dough evenly and roll it into large pieces.

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 two parts in half.

3. Press it in the middle with chopsticks, then make a flower roll blank with chopsticks, put the blank in an oiled steamer, wake it for 20 minutes, and steam it for another 20 minutes.