Spicy and Numbing Mala Tang, Made Easy at Home
Spicy and Numbing Mala Tang, Made Easy at Home
Style Ji Yoon’s Secret Tips for Delicious Homemade Mala Tang!
Mala Tang is incredibly popular, and we’ve made a hearty, family-style version right at home! 🙂 Experience the addictive numbing spice and rich flavors in your own kitchen.
Main Ingredients- 1/4 head of Napa cabbage (Albaegi variety)
- 1 pack of oyster mushrooms
- 10g dried wood ear mushrooms
- 1 pack of enoki mushrooms
- 100g squid ball fish cake
- 100g Korean flat sweet potato noodles (Dangmyeon)
- 2-3 heads of bok choy
- 100g bean sprouts
- 500g store-bought beef bone broth concentrate (Sagol Gomtang)
- 600ml – 900ml water (adjust to taste)
Seasoning & Sauce- 100g store-bought Mala Xiang Guo sauce
- 2 Tbsp minced garlic
- 3 Tbsp Zhima Jiang (sesame paste), measured with a rice spoon
- 100g store-bought Mala Xiang Guo sauce
- 2 Tbsp minced garlic
- 3 Tbsp Zhima Jiang (sesame paste), measured with a rice spoon
Cooking Instructions
Step 1
To build a deep and rich base for your Mala Tang, add 100g of store-bought Mala Xiang Guo sauce to a pot. Sauté over low heat to awaken the aromas. Stir for 1-2 minutes, being careful not to burn it.
Step 2
For an extra layer of fragrant flavor, add 2 tablespoons of minced garlic. Continue to sauté with the Mala Xiang Guo sauce over low heat for another minute until the garlic is fragrant. Ensure the garlic aroma is well released.
Step 3
Now, let’s prepare the fresh ingredients for our Mala Tang. Cut the Napa cabbage into bite-sized pieces. Trim the stems of the oyster mushrooms and enoki mushrooms, then separate them into individual strands. Rehydrate the wood ear mushrooms in warm water, rinse thoroughly, and chop them into manageable sizes. Cut the squid ball fish cake into appropriate pieces. For the Korean flat sweet potato noodles, soak them in cold water for at least 30 minutes beforehand for a softer texture. Cut the bok choy into 2-4 sections, keeping the base intact. Rinse the bean sprouts thoroughly.
Step 4
Add the prepared Napa cabbage, oyster mushrooms, rehydrated wood ear mushrooms, enoki mushrooms, and squid ball fish cake to the sautéed Mala Xiang Guo sauce base. Stir-fry over high heat for a short time to allow the flavors to meld with the ingredients. Cook just until the vegetables begin to soften slightly.
Step 5
For a deep and savory broth, pour in 500g of store-bought beef bone broth concentrate (Sagol Gomtang) into the pot. Using a pre-made broth concentrate simplifies the process while still achieving a rich flavor.
Step 6
Now it’s time to adjust the liquid and consistency of the broth. Start by adding 600ml of water. As it simmers, you can add up to 900ml more, depending on your preference. Adjusting the water amount allows you to customize the spiciness and thickness of your Mala Tang. Less water means a richer flavor, while more water makes it milder.
Step 7
Once the broth begins to boil vigorously, stir in 3 tablespoons of Zhima Jiang (sesame paste) measured with a rice spoon. This adds a wonderful nutty depth and creaminess to the Mala Tang. Whisk it in until fully combined.
Step 8
When the broth returns to a rolling boil, add the bok choy for a crisp texture, the bean sprouts, and the pre-soaked Korean flat sweet potato noodles. The noodles will absorb the flavorful broth as they cook.
Step 9
Bok choy and bean sprouts cook very quickly, so it’s important not to overcook them. Simmer for just another 1-2 minutes until they are slightly wilted but still retain some crunch. Keeping the vegetables crisp is key to enjoying the dish!
Step 10
Voilà! Your hearty and inviting Mala Tang is ready. Prepare to enjoy the delightful combination of tingly spice, rich flavors, and an assortment of delicious ingredients in your homemade Mala Tang.
Step 11
Ladle the finished Mala Tang into deep serving bowls, arranging the ingredients attractively. Be sure to include plenty of broth and toppings for a generous and satisfying meal.
Step 12
Even though it’s homemade, this Mala Tang yields a generous portion with abundant ingredients, rivaling what you’d find at a restaurant. It’s enough to satisfy the whole family.
Step 13
Feel free to customize this recipe! If you prefer it spicier, you can add more Mala Xiang Guo sauce or chili oil to create your ultimate ‘dream Mala Tang’. Adjust the spice level to your liking!
Step 14
Mala Tang is truly best enjoyed with a side of rice! A spoonful of hot rice alongside the Mala Tang makes for an even more satisfying and complete meal.
Step 15
The broth from this homemade Mala Tang is not only deeply flavorful but also incredibly satisfying, surpassing even many restaurant versions. The spicy yet nutty taste will tantalize your taste buds, making it hard to stop after the first bite. Enjoy a wonderful meal with this special, homemade Mala Tang!
