Making malatang with spicy soup
The more diverse the use of spices, the wider the variety of dishes. When you drink your first drink in anticipation of this taste, you may experience a different world of taste with a completely different stimulus or flavor. That's why it always seems new and interesting to try new foods instead of familiar ones. After becoming a college student for the first time, I left for Tibet under the concept of an overland journey in the community I belonged to. As you know, it's a minority autonomous region, so they live in certain areas. The village was in Sichuan Province, so I could taste a variety of foods. It was about 10 years ago, so at that time, Chinese hot pot, hot pot, and malatang were not well known in Korea. I still remember the taste of malatang that I tasted on the last day before returning to Korea. A rich food that you can enjoy with a lot of ingredients in a spicy scent. I remember the pungent spicy taste that is different from the spicy taste of Korea was very interesting. Today, we're going to do a spicy soup recipe, making malatang with you.
1 serving
Within 15 minutes
메이플대니얼
Ingredients
  • Octopus
    1ea
  • Mussels
    2ea
  • trimmed shrimp
    100g
  • canned ham
    1/3can
  • Bok choy
    100g
  • a mandarin duck mushroom
    100g
  • Tofu
    1/4piece
  • Cooking oil
    4T
  • Water
    500ml
Cooking Steps
STEP 1/9
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STEP 2/9
First, wash the bok choy clean and remove some moisture, and divide it into 2~4 pieces in the shape or lengthwise depending on the size. I'll prepare the mandarins by removing the bottom part. Cut tofu and spam into 1cm thick pieces and prepare them.
STEP 3/9
They sell paste packages that can be used for hot pot or malatang. Various Chinese products are imported these days, and there are paste types and there are also products with a lot of spices in the broth. It's made of paste, but there's less residue in the mouth, so I recommend it even more. If you use about 100g for one serving, it's appropriate.
STEP 4/9
First, preheat the pot over high heat for 2 minutes, add 4 tablespoons of cooking oil, add 100g of mala paste, and stir-fry well for about 5 minutes. It's easy to fry after adding the paste, so turn it down to medium heat. When you make jajangmyeon, you can cook it as if you are frying black bean paste in oil. Through this process, the flavor becomes stronger.
STEP 5/9
Boil 500mL of water in a well-fried mala sauce.
STEP 6/9
If the broth is ready, put enough ingredients such as bok choy, trimming shrimp, mussel, octopus, tofu, spam, and mandak mushrooms in the pot and pour the broth.
STEP 7/9
If you boil it and serve it, you're done making malatang with spicy soup. If you prepare only the broth and boil it like shabu-shabu, it's good to enjoy it until the end, and if you boil it at once and prepare it like a hot pot, you can enjoy it more easily. It looks very different from our spicy fish stew, but I think the spicy and pungent scent is very harmonious with seafood.
STEP 8/9
Maratang, which has been boiled for a while, is the best when you enjoy it with soup. You can add any ingredients you want and enjoy them according to your preference.If you put Chinese glass noodles in here or add ingredients like Garak-guksu-sari to finish it like a meal, you can eat it more fully.
STEP 9/9
Today, I'm here with you with the perfect recipe for making malatang with spicy soup. The process is simpler than you think, right? If you make it at home with fresh ingredients, you can enjoy it at a much more reasonable price. Enjoy your day! :)
1) When stir-frying mala paste, adjust the heat. 2) Add a variety of ingredients to suit your taste.
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