How to make Korean chili sauce

Every time you visit friends or colleagues’ homes, you’ll find that they all have one or two specialties. But every time it was my turn, I was always short of money. You look particularly embarrassed like this, don't you? So, for the sake of your dignity, come and learn how to make Korean chili sauce from me now.

1. A Chinese cabbage

2. Cut a horizontal cut directly at the root, peel off the outer cabbage leaves, cut a vertical cut, and break the whole cabbage into two halves.

3. Sprinkle coarse salt layer by layer

4. Pour another layer of salt water and soak for a while (the time can be shorter if there is more salt, otherwise it can be longer). When a piece of cabbage does not break when bent, you can wash the cabbage.

5. After washing, drain the water and start making chili sauce

6. Boil a pot of water, pour in the chili powder and mix well

7. Add onion, ginger and minced garlic and mix well.

8. Add seasonings and apply the chili sauce layer by layer on the drained cabbage.

9. Store in boxes and put in the refrigerator after a few hours. The flavor will be better when refrigerated.

The detailed method and steps for making Korean chili sauce have been introduced. After understanding the necessary steps, all you have to do now is put it into practice. Believe in yourself and start practicing.