Malatang
A spicy Chinese hot pot soup made with Haidilao mala sauce and beef bone broth for a rich, deep flavor.
Ingredients
Ingredients
- Thinly sliced beef (shabu-shabu)300g
- Squid1 whole
- Cut blue crab500g
- Oyster mushrooms10g
- Enoki mushrooms50g
- Baby napa cabbage5 sheets
- Bok choy2 heads
- Bean sprouts100g
- Chinese wide glass noodles50g
- Thin glass noodles1 bundle
- Tteokbokki rice cakes5
- Cocktail sausages5
- Fried tofu pockets (yubu)3 sheets
Broth & Seasoning
- Haidilao mala sauce1 pack (3 tbsp)
- Beef bone broth1 cup
- Water1 cup
- Peanut butter2 tbsp
- Soju1 cup
Directions
- 1
Soak the wide glass noodles in water overnight, and soak the thin glass noodles for about 1 hour.
- 2
Blanch the tteokbokki rice cakes in boiling water, then blanch the fried tofu pockets and press them with your hands to squeeze out the oil.
- 3
Wash the blue crab with 1 cup of soju to remove the fishy smell.
- 4
Separate the squid legs from the body, remove the innards, and rinse clean.
- 5
Tear the oyster and enoki mushrooms into bite-sized pieces by hand.
- 6
Drain the blanched tofu pockets and cut them into finger-length pieces.
- 7
Cut the baby napa cabbage into finger-length pieces as well.
- 8
In a pot, add the water and beef bone broth, then add the cut cabbage, rice cakes, and 3 tablespoons of Haidilao sauce and bring to a boil. Taste as it boils and add more sauce to your liking.
- 9
Once boiling, add the seafood and wide glass noodles. When cooked, add the bean sprouts, tofu pockets, and peanut butter and keep boiling. The wide noodles soak up the broth, so add a little more broth as needed.
- 10
When the bean sprouts are cooked, add the bok choy, thin glass noodles, and thinly sliced beef; once the beef is cooked, turn off the heat.
Tips
With Haidilao sauce, malatang is quick and easy to make. Feel free to use your favorite vegetables and meats. Start with about 3 tablespoons of sauce and add more to taste. Malatang is usually very spicy, but the beef bone broth makes it milder and more enjoyable.