Mala sauce oily, and the tastes more complex. Common sauces include sesame oil with garlic, oyster oil, or doufu ru. The sauce is used in a variety of ways, from stir-fry, stews, and soup, to being used in hot pot or as a dipping sauce. In the Sichuan and Yunnan provinces mala powder (麻辣粉; pinyin: málàfĕn) is used on snacks and street foods, such as stinky tofu, fried potatoes, and barbecued meat and vegetables. The sauce is made primarily of dried chili peppers, chili powder, douban paste, Sichuan peppercorns, clove, garlic, star anise, black cardamom, fennel, ginger, cinnamon, salt and sugar. These
South Korea Traditional Korean meals are noted for the number of side dishes, "banchan" (반찬), which accompany steam-cooked short-grain rice. Every meal is accompanied by numerous banchan. Kimchi (김치), a fermented, usually spicy vegetable dish is commonly served at every meal and is one of the best known Korean dishes. Korean cuisine usually involves heavy seasoning with sesame oil, "doenjang" (된장), a type of fermented soybean paste, soy sauce, salt, garlic, ginger, and "gochujang" (고추장), a hot pepper paste. Other well-known dishes are "Bulgogi" (불고기), grilled marinated beef, "Gimbap" (김밥), and "Tteokbokki" (떡볶이), a spicy snack consisting of rice cake seasoned with