Serving Food ~ Korean Hot Sauce

Serving Food ~ Korean Hot Sauce

1. It's been two or three days since the red hot chili peppers have been picked. These two days have been too busy. Let's make a simple version of Korean hot sauce in a hurry, wash and dry it.

2. There is no specific number of gram of chili peppers. I can eat more spicy peppers. What I make is between mild and medium spicy.

3. Don't add any water, just break it, don't make it into paste or foam, just the size of snowflakes in the memory of winter.

4. Smash the garlic in a handful.

5. Okay, the snowflakes are a little big.

6. Peel and smash 5 tomatoes into a paste.

7. Put oil in the pot. If you feel as much oil as you feel, you should put less in fat! Add chili and minced garlic and fry to get the fragrance, then add the bean paste and stir-fry evenly.

8. Pour in the tomato paste, boil it on a low heat, and keep stirring. At this time, you can add some salt, sugar and rice vinegar. Because the bean paste is salty, I put a spoonful of salt.

9. Visually, when the soup is almost thick, it appears in the pot, and the fragrance is slightly spicy and a bit sweet.

10. It’s literally, super food, all-match style, eating Korean hot sauce can go up to the fifth floor in one breath, not sore waist and leg pain, good news for patients with rheumatism and joint diseases, is it tempting to have bibimbap tonight?

Tips:

This is relatively simple. You can also add an apple, or directly replace the tomato with an apple, and add some ginger and onion. Next time.