Rosé Mala Xiang Guo
Make Jang Min-ho’s Rosé Mala Xiang Guo Recipe Easily at Home with Mala Sauce
A simple dinner menu made using Jang Min-ho’s recipe from the popular TV show ‘Pyeonstorang’! Introducing Rosé Mala Xiang Guo. This dish offers a delightful fusion of spicy mala and creamy rosé, perfect for stimulating your appetite.
Main Ingredients- 100g Beef brisket slices (Usamgyeop)
- 100g Smoked duck slices
- 5 Shrimp
- 0.5 handful Chinese glass noodles (Soak for about 30 minutes)
- 1 stalk Leek
- 1/4 Onion
- 4 leaves Napa cabbage (or bok choy)
- 1 handful Bean sprouts
- 4 cloves Garlic (or 1 Tbsp minced garlic)
Rosé Mala Xiang Guo Sauce- 2 Tbsp Mala Xiang Guo sauce (with chunks)
- 1 Tbsp Mala Xiang Guo sauce (oil type)
- 300ml Heavy cream (can substitute with 200ml cream + 100ml milk)
- 200ml Tomato sauce
- 1 Tbsp Soy sauce
- 1 swirl Cooking oil (approx. 1 Tbsp)
- Pinch of Black pepper
- 2 Tbsp Mala Xiang Guo sauce (with chunks)
- 1 Tbsp Mala Xiang Guo sauce (oil type)
- 300ml Heavy cream (can substitute with 200ml cream + 100ml milk)
- 200ml Tomato sauce
- 1 Tbsp Soy sauce
- 1 swirl Cooking oil (approx. 1 Tbsp)
- Pinch of Black pepper
Cooking Instructions
Step 1
First, prepare your vegetables. Thinly slice the leek and onion. Cut the Napa cabbage into bite-sized pieces. If using bok choy, cut it into halves or quarters.
Step 2
Soak the Chinese glass noodles in cold water for about 30 minutes until they are softened. This step ensures they will be tender and chewy when cooked.
Step 3
Rinse the bean sprouts thoroughly and drain them. If using frozen shrimp, thaw them beforehand in cold water. Prepare any other ingredients you’d like to add, such as mushrooms or tofu.
Step 4
Heat a wok or deep pan over medium heat and add a swirl of cooking oil. Add the 100g of beef brisket slices and stir-fry until nicely browned. Make sure not to burn the meat.
Step 5
Once the beef brisket has rendered enough fat, add the minced garlic (or sliced garlic) and sauté until fragrant. Stir constantly to prevent the garlic from burning.
Step 6
When the garlic becomes fragrant, add the sliced leeks, onions, and Napa cabbage. Stir-fry until the vegetables begin to soften and become slightly translucent. The natural sweetness from the vegetables will enhance the flavor.
Step 7
Once the vegetables are partially cooked, add the 100g of smoked duck and the thawed shrimp. Continue to stir-fry until all ingredients are fully cooked. Shrimp cook quickly, so keep an eye on them.
Step 8
With all ingredients cooked, add the 2 Tbsp of Mala Xiang Guo sauce (with chunks), 1 Tbsp of Mala Xiang Guo sauce (oil type), and 200ml of tomato sauce to the pan. Stir well to combine, ensuring the sauces don’t stick to the bottom.
Step 9
Next, pour in 300ml of heavy cream for a rich and creamy texture. (Tip: For a milder creaminess, you can use a mix of 200ml cream and 100ml milk.)
Step 10
Bring the sauce to a gentle simmer over medium-low heat, allowing the flavors to meld. Cook until the sauce begins to thicken slightly.
Step 11
Once the sauce is simmering, stir in 1 Tbsp of soy sauce and a pinch of black pepper to adjust the seasoning. Taste and add more soy sauce or sauce if needed, according to your preference.
Step 12
Add the soaked Chinese glass noodles to the pan. Cook, stirring occasionally, until the noodles absorb the sauce and the mixture thickens. Be careful to prevent the noodles from sticking to the bottom.
Step 13
When the noodles are cooked and the sauce has reduced, add the bok choy (if using) and bean sprouts. Cook for another minute or two until the vegetables are just tender-crisp. You want to maintain some crunch.
Step 14
Turn off the heat once the sauce has reached your desired consistency and all ingredients are well combined. Avoid overcooking at this stage, especially the noodles.
Step 15
Your delicious and hearty Rosé Mala Xiang Guo is now ready! Enjoy it while it’s hot.
