Hanmiro Brand Spine Hot Pot Sauce - 10 Pouches Pack

Texture and Flavor: Thick and Highly Adhesive

The rice cake hot pot sauce develops a thick, sticky texture after cooking.

Highly Adhesive : This is a crucial criterion for a good sauce. A thick sauce can evenly and firmly coat the smooth surface of rice cakes, fish cakes, and vegetables, ensuring every bite is flavorful.

The Role of Starch: During the preparation process, a cornstarch slurry (flour or a mixture of starch and water) is usually used at the end to thicken the sauce, further increasing its thickness and gloss, making it look even more appealing.

Umami Support: The Balance of Salty and Savory Base

Simply sweet and spicy would be monotonous and cloying; therefore, salty and savory flavors form the "skeleton" of its taste.

Core Source of Umami:

Soy Sauce : Provides the basic saltiness.

Anchovy and kelp broth: This is the soul of tradition and expertise. Using a clear broth made from anchovies and kelp instead of water to season sauces infuses a deep, rich umami flavor, greatly balancing the sweet and spicy notes and creating a more layered and profound taste, rather than a superficial spiciness.

Modern simplified version: While beef bouillon powder or MSG might be used for quick flavor enhancement, the taste lacks the natural richness and depth of the broth.