Spicy Korean-Inspired Chili Sauce (Print Version)
# Ingredients:
→ For the Sauce
01 -
2 tablespoons vegetable oil
02 -
2 cloves garlic, finely minced
03 -
1 teaspoon fresh ginger, grated
04 -
4 tablespoons dried red chili flakes
05 -
2 tablespoons gochujang
06 -
1 tablespoon low sodium soy sauce
07 -
3 tablespoons honey
08 -
2 tablespoons water
# Instructions:
01 -
Add vegetable oil, minced garlic, and grated ginger to a small saucepan. Cook over medium heat until fragrant, about 2 minutes, stirring constantly. Do not brown the garlic or ginger. Remove from heat.
02 -
Add the chili flakes, gochujang, soy sauce, honey, and water to the saucepan. Whisk until everything is well combined.
03 -
Transfer the sauce to a food-safe glass jar with a lid. Refrigerate until ready to use. The sauce will keep in the refrigerator for 7-10 days.
# Notes:
01 -
One serving is equal to 1 tablespoon.
02 -
For a milder version, reduce the amount of chili flakes.
03 -
This sauce is great as a dip, marinade, or drizzled over rice bowls and noodles.