Korean Spicy Sauce Soup
1.
1. It is better to use an iron pot that can cook the soup because it needs to be copied first and then boiled. This is more convenient. If the shovel at home is too big, you can also use a wooden spoon or chopsticks.
2.
2. A must-have item, first make sure you have opened the Korean hot sauce~ Otherwise, you will rush into dicing garlic, Taiwan sausage or white sausage, and dicing tomato.
3.
3. Heat the pot and pour the oil. After the oil is hot, add garlic diced and sauté, then add the sausage, fry until the color changes, pour in the tomato diced, and stir fry
4.
4. After the tomatoes are softened and the water comes out, stir fry for a while until the skin separates and the color of the soup turns red. Add Korean chili sauce and continue to stir fry.
5.
5. Add broth. Because there is no broth at home, I add water. After boiling, I throw in a piece of chicken broth. If there are any chicken soup cubes, uh. . Chicken powder can also be substituted. Do not add too much water, one-third is fine. This dish is mainly for taste, not for soup.
6.
6. Wash the Chinese cabbage and prepare sliced tribute balls and Huazhi balls. This is just a matter of hobby, and any other hot pot ingredients can be added. Put the Chinese cabbage in first, just like the shabu-shabu, and wait for it to soften, then put in various balls.
7.
7. After the cabbage has been simmered, the cabbage is soft and rotten, and the balls have floated. Sprinkle in shallots
8.
Let's start the pot~~ The soup has basically been simmered into the dish. Fresh salty and refreshing, moderate spicy! !
Tips:
If you want the soup to be thicker, you can thicken it, but because I have been cooking it on a high fire, I feel that the consistency is basically satisfactory, so there is no thickening~
The ingredients in it are based on personal preference, what do you want to eat, basically like a small hot pot, or Korean Mala Tang~
