Spicy & Numbing Mala Tang: An Addictively Easy Recipe
Homemade Mala Tang Recipe: Make Delicious Mala Tang Without Failure
Mala Tang is a versatile dish where you can creatively use up leftover ingredients from your fridge and your favorite additions. Its signature tingly and spicy flavor profile is incredibly appetizing, making it a popular choice for a drinking snack or a special home party menu. Enjoy this wonderful Mala Tang easily and quickly at home!
Main Ingredients- 30g Dried Wide Glass Noodles
- 80g Thinly Sliced Beef Belly (Usambgyeop) or similar
- 1 Tbsp Cooking Wine (to remove meat odor)
- 50g Frozen Shrimp
- 1 Sheet Fish Cake
- 3 Leaves Napa Cabbage
- 150g Bok Choy
- 150g Bean Sprouts
- 1 Pack Tofu Noodles
Cooking Instructions
Step 1
Rinse 30g of dried wide glass noodles. Soak them in boiling water for 10 minutes to soften. (Tip: Instead of boiling directly, pouring hot water over them and letting them soak results in chewier noodles that don’t get mushy.)
Step 2
After soaking, drain the glass noodles thoroughly in a colander.
Step 3
Marinate the thinly sliced beef belly (80g) with 1 tablespoon of cooking wine. This step effectively removes any gamey odor from the meat. (Tip: You can substitute with thinly sliced beef for bulgogi or beef for shabu-shabu.)
Step 4
Thaw the frozen shrimp (50g) by rinsing them under cool water or soaking them in lukewarm water.
Step 5
Drain the tofu noodles (1 pack) in a colander. Tofu noodles are convenient as they can be added directly without prior cooking.
Step 6
Thinly slice the fish cake (1 sheet) into 0.5cm wide strips, similar to noodles. Adding fish cake enhances the broth’s umami and adds a delightful chewy texture. (Tip: I used this as a substitute for fish balls, and the chewy texture was wonderful!)
Step 7
Slice the king oyster mushrooms lengthwise in half, then thinly slice them to about 0.5cm thickness. Mushrooms add a savory depth as you chew.
Step 8
Tear 3 large leaves of Napa cabbage into bite-sized pieces. The sweetness of the cabbage blends beautifully with the broth.
Step 9
Trim the base of the bok choy and wash the leaves thoroughly. They add a crisp texture and fresh aroma.
Step 10
Prepare a generous handful (about 150g) of bean sprouts. Many pre-washed products are available, making this step even easier.
Step 11
Prepare 1 pack (500g) of store-bought beef bone broth for the soup base. This provides a rich and deep foundation for the broth.
Step 12
Get your Mala sauce ready (3 tablespoons). (Tip: Haidilao Mala Hot Pot Sauce is recommended for its signature numbing and spicy kick. Adjust the amount according to your spice preference.)
Step 13
All your ingredients are now prepped! The colorful array of ingredients is making my mouth water already!
Step 14
Heat a pot over medium-high heat and add the marinated beef. Stir-fry until the meat is just cooked through; it only needs to be lightly cooked.
Step 15
Once the beef is lightly cooked, add the beef bone broth and the thawed shrimp.
Step 16
Now, add the soaked glass noodles.
Step 17
Stir in 3 tablespoons of Mala sauce, the key to its spicy flavor. (Tip: It’s recommended to start with 2 tablespoons and add more to taste, allowing you to find your perfect level of spiciness.)
Step 18
Once the broth with the beef bone broth, shrimp, noodles, and mala sauce comes to a gentle boil, it’s time to add the prepared vegetables.
Step 19
Add the roughly chopped Napa cabbage first.
Step 20
Next, add the sliced king oyster mushrooms.
Step 21
Arrange the fish cake strips in the pot.
Step 22
Add the bok choy and let it cook briefly until vibrant green.
Step 23
Finally, add the tofu noodles and bring the mixture to a boil once more.
Step 24
Cook the vegetables only briefly until they are slightly tender but still retain a slight crunch. Avoid overcooking. Once it boils gently, proceed immediately to the next step.
Step 25
When the mixture has gently boiled, reduce the heat to low or turn it off briefly. Add the bean sprouts and gently stir them into the hot broth, just enough to coat them. That’s it! (Tip: Adding bean sprouts at the very end helps maintain their crisp texture.)
Step 26
Ladle the delicious Mala Tang into a bowl, and your homemade version is complete! Enjoy your meal!
