Authentic Mala Tang Broth Secret Recipe
Authentic Mala Tang Broth Secret Recipe
Crafting a Rich and Numbing Mala Tang Broth at Home
This recipe is inspired by the traditional methods of ‘Yang Guo Fu Mala Tang,’ a progenitor of Sichuan-style Mala Tang, and is a special broth secret that has been meticulously researched and developed over time to suit Korean palates. In the past, franchises were provided with all recipes and spices from headquarters, but now, only the finished broth is supplied. We are confident that this recipe offers a top-tier flavor among commercially available Mala Tang, serving as a solid foundation for your business success. Tasting it yourself is paramount for judgment, and adjustments can be made to suit your desired taste. We highly recommend this recipe for those aspiring to enter the franchise business. For more detailed precautions, please visit [https://cafe.naver.com/balhaeyakcho](https://cafe.naver.com/balhaeyakcho).
Main Ingredients- Mala Tang Core Spice Mix (‘Dilyo’)
- Leek (or Green Onion)
- Whole Milk Powder
- Beef Bone Broth (or similar rich stock)
- Mala Sauce Base (‘Yangnyeom’)
Cooking Instructions
Step 1
Gently heat the beef bone broth to 45°C (113°F). This is the optimal temperature for dissolving the milk powder smoothly without clumping. Avoid temperatures that are too high, as they can alter the milk powder’s properties.
Step 2
Add the whole milk powder to the warm broth and whisk for about 1 minute until it is fully dissolved and no lumps remain.
Step 3
Next, incorporate the prepared Mala Sauce Base (‘Yangnyeom’) and stir gently until the sauce and broth are completely blended into a homogenous mixture.
Step 4
Transfer the well-mixed Mala sauce broth into a large stockpot for use. Traditionally, this ‘Yi Guo Tang’ (一锅汤, meaning ‘One Pot Soup’) broth is prepared in batches, typically around 25kg.
Step 5
The Mala Sauce Base may contain a small amount of rock sugar (‘Bing Tang Hu Lu’) for sweetness instead of regular sugar. Stir thoroughly until the rock sugar has completely dissolved.
Step 6
Once the Mala sauce is fully dissolved, place the Mala Tang Core Spice Mix (‘Dilyo’), dried chilies, and leeks into a cheesecloth bag or a spice sachet. Tie it securely. This bag will be used to infuse the broth with its characteristic flavors.
Step 7
While the broth simmers, it’s crucial to skim off any foam or scum that rises to the surface (known as ‘Nai Hua’ 奶花 in Chinese). This foam originates from the milk powder; if left unattended, it can form a powdery layer on top when the broth cools, similar to a milky film. Observing the clarity of the broth and the absence of this foam is often an indicator of a professional Mala Tang preparation. You can effectively remove this foam by ladling the broth from a height of about 15 cm back into the pot.
Step 8
This skimming process typically takes about 10 minutes. Set a timer for 10 minutes when you begin simmering the broth to ensure adequate skimming.
Step 9
Maintain a medium-high heat to keep the broth at a vigorous simmer, just before it boils over. Avoid excessively high heat, which could scorch the broth or cause it to reduce too quickly.
Step 10
After 10 minutes, it’s time to remove the spice sachet. Hang the bag on the side of the pot to allow any remaining broth to drain back. Leaving the spices in for too long can result in an overly intense or altered flavor, so timely removal is key.
Step 11
Once the broth is ready, you’ll notice a layer of red oil on top. In Mala Tang, excessive oil can lead to a greasy taste, so it’s important to use this oil layer judiciously.
Step 12
By controlling the amount of oil used, you can create a delicious Mala Tang with a rich, deep flavor profile that is satisfyingly spicy without being overly greasy.
