Main ingredients 🥩
homemade soybean pastepork spine bonesdehulled perilla seed powdermala saucepork bellyChinese cabbagebuckwheat noodlesquail eggstofu skinbean sprouts
Ttukdak Hyung's Mala Potato Soup
A rich and spicy mala potato soup with pork belly and fresh vegetables, simmered with homemade soybean paste and mala sauce.
🙋 Recommended for
- ⭐ Those who love bold, addictive mala flavors
- ⭐ People seeking a hearty stew with abundant ingredients and a rich, savory broth
- ⭐ Fans of mixing various ingredients like pork belly and Chinese cabbage for a more substantial meal
Ingredients needed 🛒2 servings
- water: 1.5L
- homemade soybean paste: 2 tablespoons
- pork spine bones
- dehulled perilla seed powder: 3 tablespoons
- Haidilao mala sauce: 220g
- pork belly
- Chinese cabbage
- buckwheat noodles
- quail eggs
- tofu skin
- bean sprouts
- enoki mushrooms
- perilla leaves
- perilla seed powder: 2 tablespoons
- soft tofu
Recipe 🍳
- In a pot, combine 1.5L of water, 2 tablespoons of homemade soybean paste, and pork spine bones. Simmer for one hour to extract the broth.
- After one hour, add 3 tablespoons of dehulled perilla seed powder and 220g of Haidilao mala sauce, then bring to a boil.
- Add your preferred mala soup ingredients: pork belly, Chinese cabbage, buckwheat noodles, quail eggs, tofu skin, bean sprouts, enoki mushrooms, perilla leaves, 2 tablespoons of perilla seed powder, and soft tofu.
- Simmer until the vegetables are fully cooked, then finish.
- Dissolve homemade soybean paste in water and simmer with pork spine bones for one hour to make the broth.
- Add perilla seed powder and mala sauce, then include pork belly, buckwheat noodles, and your favorite vegetables.
- Cook until all ingredients are tender—your spicy, numbing mala potato soup is ready.
Cooking tips 💡
- Always simmer the pork spine bones thoroughly in soybean paste broth before adding mala sauce to reduce any off-flavors and deepen the broth’s richness.
- Replenish the water to the initial amount before adding perilla seed powder to prevent the mala sauce and soybean paste from becoming overly salty.
- Add pork belly and vegetables toward the end, and cook just until they're done to preserve their texture and aroma.
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