Main ingredients 🥩
Glass noodlesMala sauceThinly sliced pork bellyCarrotsWood ear mushroomsShrimpOnionSoy sauceOyster sauceGarlic
Ttukdak Hyung's Mala Japchae
Mala japchae is made by stir-frying or mixing thinly sliced pork belly, shrimp, and glass noodles with a numbing mala sauce for a zesty dish.
🙋 Recommended for
- ⭐ Those who want to make noodle and snack dishes like mala japchae properly at home.
- ⭐ Those who enjoy the combination of thinly sliced pork belly and shrimp.
- ⭐ Those who want to manage both noodle cooking and sauce seasoning for a delicious result.
Ingredients needed 🛒2 servings
- Glass noodles: 150g
- Haidilao Mala Xiang Guo sauce: 50g
- Thinly sliced pork belly: 250g
- Carrots: 70g
- Wood ear mushrooms: 100g
- Shrimp: 100g
- Onion: 120g
- Soy sauce: 3 tablespoons
- Sugar: 1 tablespoon
- Oyster sauce: 1 tablespoon
- Minced garlic: 1 tablespoon
- Water: 160ml
- Spinach: 150g
- Yuba (dried tofu skin): 60g
- Dried tofu: 70g
- Sesame seeds
Recipe 🍳
- Soak the glass noodles in water before starting to cook.
- Strain the Haidilao Mala Xiang Guo sauce through a sieve once.
- Stir-fry the following ingredients in a frying pan: 1) Haidilao Mala Xiang Guo sauce 50g 2) Thinly sliced pork belly 250g 3) Carrots 70g 4) Wood ear mushrooms 100g 5) Shrimp 100g 6) Onion 120g 7) Soy sauce 3 tablespoons 8) Sugar 1 tablespoon 9) Oyster sauce 1 tablespoon 10) Minced garlic 1 tablespoon.
- Once the pork belly is cooked, add the following ingredients and mix well: 1) Glass noodles 150g 2) Water 160ml.
- When the glass noodles are cooked, add the following ingredients, cover and cook on low heat until the spinach wilts, then mix well to complete: 1) Spinach 150g 2) Yuba (dried tofu skin) 60g 3) Dried tofu 70g 4) Sesame seeds.
- Prepare the ingredients and mix the seasonings in advance.
- Cook the main ingredients in order, following the measurements from the blog.
- Check the seasoning and consistency, then plate and finish.
Cooking tips 💡
- The measurements and steps are organized based on the blog post. Adjust cooking time slightly depending on heat and pan size.
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