How to make Korean chili sauce

Here are some Korean chili sauce recipes:

01 Korean chili sauce

Material:

A 60g glutinous rice flour 60g water

B 50g miso 20g sugar 20g chili powder 20g

C 1/2 teaspoon vinegar 1/2 teaspoon wine 1/2 teaspoon salt

practice:

1 Mix ginger ingredients B and set aside.

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

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

use:

As the base of various dishes (stir-fry, mix, dip), it has a wide range of uses. The newly made Korean chili sauce is red, and as the fermentation time gets longer, the color gets darker and the taste gets more mellow. (I think it can be used to make kimchi.)

02 Cold noodle sauce

Material:

1 tablespoon chili powder 1 tablespoon chili powder (medium coarse) 50 ml soy sauce 1 1/2 tablespoons sugar 2 tablespoons chopped green onion 1 tablespoon ginger juice

1 tablespoon garlic juice 1 kiwi fruit 2 tablespoons sesame oil some cooked white sesame seeds

practice:

Grind the kiwi fruit into a paste and mix with other ingredients.

use:

Various cold noodles with sauce.

03 Raw marinated crab sauce

Material:

50g Korean chili sauce 2 tbsp chili powder (medium coarse) 2 1/2 tbsp soy sauce 1 tbsp fish sauce 1 tbsp wine 1 tbsp sesame oil 1 tbsp vinegar 15g malt 2 tbsp chopped green onion 1 tbsp chopped ginger 1 tbsp chopped garlic 1 tbsp cooked white sesame seeds as needed

practice:

Mix all the ingredients until well combined.

use:

After properly processing and cutting the fresh crabs into pieces, mix them with the pickling sauce, and marinate them in the refrigerator for 3-4 days before eating.