Korean chili

By VicentaLakin

Korean chili
It's a Korean dish, made with rice intestines, so it's ready to be bought, with pig blood and rice evaporated with pig intestines, very delicious, with meat and no meat, what it likes, what it buys。

Recipe Recommendations

  • rice sausage 500G
  • cabbage 1/4 tree
  • Korean bibimbap and spicy sauce 2 tablespoons
  • onion appropriate amount
  • ginger powder a little
  • garlic 2 cloves
  • oyster sauce a little
  • salt appropriate amount
  • cooking wine 1 scoop
  • dried red pepper 5 stars five
  • octagonal 1
  • pepper powder a little
  • carrots 10 tablets

Steps for Korean chili

  • Make Korean chili step 0
    1
    A boiler of oil, with eight centipedes and pepper powder, then an onions of garlic, and then with the cut vegetables (crunches) and carrots, then with a few folds, and then with the trimmed intestines (crunches)。
  • Make Korean chili step 1
    2
    Put it in a Korean gin sauce, continue to boil it evenly and put it in a small amount of clean water (a small amount of assured pot) and boil it for about five minutes after the start of the pot, open the guacamole and then turn it up。
  • Make Korean chili step 2
    3
    Put it in the chicken and make a pot

    • Korean chili Make Tips

    There's salt in Korean rice sauce and salt is added to your taste. You have to be light when you turn it up. You have to slow down. Don't break up the rice intestines

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