Korean spicy sauce
By VicentaLakin
Chili sauce is a slow-cooked florist, and in Korea it's a good meal that is often taken to the table. Spicy sauce is repeated and slow to boil, which is very different from dailies, because in Japan, soup is usually cooked and then fed into fish. Long periods of soaking allow the smell of the soup to permeate in fish, and the smell of the fish disappears, while the radish that boils together absorbs the beauty of the fish and the soup, sweet and spicy, and rice is a perfect mix。
Recipe Recommendations
- mackerel 150g
- white radish 200g
- bell pepper 100g
- soy sauce appropriate amount
- chili sauce appropriate amount
- chili powder appropriate amount
- white granulated sugar appropriate amount
- wine appropriate amount
- ginger appropriate amount
- white pepper appropriate amount
- white sesame appropriate amount
- medium spice
- cook
- half an hour
- simple
Steps for Korean spicy sauce
1
The soup pot is boiled with water, and the carrots are boiled for 10 minutes, after which cold water is recovered。2
Put the radish on the bottom of the pot and put the crotch on it。3
Soy sauce, chili sauce, pepper powder, white sugar, wine, ginger, white pepper powder are distributed in the pot and covered with hots。4
When the fire opens, the foam is removed and the lantern pepper is added。5
The soup from the pot is constantly poured out and poured into the fish, and the fire boils until all the soup is dried up。6
Into the disk, with white sesame, you can enjoy it。Korean spicy sauce Make Tips
The white radish in step 1 can also be watered with a small boil for a moment, with a clear taste. Step 5 is the key step in determining the taste of the dish, with the medium and small fire slowly boiled, the soup pouring over and over again, and the fish will be delicious and beautiful after the juice。