Spicy and Numbing Homemade Mala Tang
Spicy and Numbing Homemade Mala Tang
Easy Homemade Mala Tang Recipe: From Ingredients to the Perfect Mala Tang Sauce Ratio
Mala Tang remains incredibly popular! If you prefer a less intensely spicy and numbing flavor, making it at home is the perfect solution. Today, let’s create our own delicious Mala Tang right in our kitchen. Enjoy a satisfying meal tailored to your taste.
Key Mala Tang Ingredients- Wide Glass Noodles (Flat Dangmyeon), 1 serving
- Store-bought Mala Tang Sauce (choose your preferred brand), 100-150g
- Assorted Sausages (or your favorite sausage), 100g
- Rich Beef Bone Broth (Sagul Gomtang) 2 packs (if using 1 pack, add 500ml water)
- Fresh Bean Sprouts, a handful
- Tender Enoki Mushrooms, 1/2 bag
- Thinly Sliced Beef Brisket (for Shabu-Shabu), 100g
- Sugar for taste adjustment, 1/2 to 1 Tbsp
Cooking Instructions
Step 1
There are many types of Mala Tang sauces available. Look for the ‘Hot Pot Sauce’ or ‘Mala Tang Sauce’ section at your grocery store and choose one that delivers that signature numbing and spicy flavor you love. Check the spice level and intensity of the seasonings to select one that suits your palate for the most satisfying Mala Tang experience.
Step 2
Wide glass noodles are essential for Mala Tang! Soaking them in cold water for about 30 minutes beforehand allows them to cook much faster when added to boiling water, ensuring a delightfully chewy texture. This preparation step saves you valuable cooking time.
Step 3
Add the soaked noodles to boiling water and cook for approximately 3-5 minutes. Avoid overcooking, as they can become mushy. Cook just until they are tender but still retain a pleasant chewiness. This method ensures you achieve the perfect soft yet delightfully chewy flat noodles.
Step 4
Slice your favorite sausages into bite-sized pieces (diagonally or into rounds). Sausages add a rich flavor to the broth.
Step 5
Trim the base of the enoki mushrooms and separate them into strands. Rinse them clean. The unique texture of enoki mushrooms complements Mala Tang wonderfully.
Step 6
Prepare a generous portion of fresh bean sprouts. Bean sprouts cook quickly, so adding them towards the end of cooking will preserve their refreshing crispness. If you enjoy napa cabbage, you can also chop and add some of that.
Step 7
To achieve a deep and rich broth, use two packs of beef bone broth (Sagul Gomtang). If you only have one pack, supplement with about 500ml of water. This ensures the broth remains flavorful without being diluted.
Step 8
Add the store-bought Mala Tang sauce to the prepared beef bone broth. Whisk thoroughly to dissolve any clumps. Start with about 100g of sauce and taste, then adjust the amount to achieve your desired level of spiciness and numbing sensation.
Step 9
Once the sauce is well incorporated, add about 1/2 to 1 tablespoon of sugar. Sugar helps to mellow the spiciness and saltiness of the Mala Tang sauce, balancing the overall flavor profile. Add it as the broth begins to simmer.
Step 10
Once the broth is at a rolling boil, begin adding the prepared ingredients one by one. Start with the sausages, which take a bit longer to cook, and the pre-boiled wide glass noodles.
Step 11
Add the thinly sliced beef brisket (shabu-shabu style). Beef cooks very quickly, so adding it towards the end ensures it remains tender and doesn’t overcook.
Step 12
Generously add the enoki mushrooms for an abundant texture. They soften quickly in the boiling broth.
Step 13
Finally, add a generous amount of bean sprouts. Bean sprouts are delicate, so add them just before turning off the heat to maintain their crisp, refreshing crunch.
Step 14
Feel free to add other ingredients you love, such as tofu, bok choy, shrimp, or squid, in addition to those listed. Once all the ingredients are cooked together, your personalized homemade Mala Tang is ready! Enjoy your delicious creation.
