NATIONAL AWARD WINNER

Roy Choi Sauce Recipes

Independent adaptations of Roy Choi's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Roy Choi.

Korean-American L.A. Street-food chef behind Kogi BBQ trucks; James Beard Humanitarian / cookbook awards and Food & Wine Best New Chef.

By the numbers

7

recipes

0%

pour-and-shake ready

0.8:1 fat to acid

field median 2.7:1

10.4

ingredients per recipe, field average 6.8

Rice vinegar is Roy's acid of choice, showing up in 5 of 7 recipes.

Compared with the whole catalog, Roy reaches more often for garlic (100% vs 35%), rice vinegar (71% vs 7%), and pepper (57% vs 8%).

Recipes

Korean Garlic Hot Sauce

Korean Garlic Hot SauceOn the jar: KOREAN GARLIRoy Choi's LocoL dipping sauce for fries, burgers.Ginger-Garlic VinaigretteOn the jar: GINGER-SOYChoi's dressing for slaw, tacos & grilled meats.Garlic-Chili Hot SauceOn the jar: JAPAN GARLICRoy Choi's magic sauce for bibim noodles, rice bowls.Korean-Garlic-Sweet Chili SauceOn the jar: SWEET CHILIRoy Choi's that's so sweet sauce for chicken, shrimp.Salsa VerdeOn the jar: SALSA VERDERoy Choi's charred salsa verde for tacos, bowls.Garlic Soy MarinadeOn the jar: KALBIChoi's marinade for short ribs, tacos & rice bowls.Sriracha Spicy VinaigretteOn the jar: GINGER-SOYChoi's sriracha vinaigrette for roasted Brussels sprouts.

More Asian sauces →

Kitchens

Kogi BBQ · Los Angeles
Best Friend · Las Vegas
LocoL · Los Angeles

More from Los Angeles →

Awards

James Beard Humanitarian / cookbook awards
Food & Wine Best New Chef

Citations

Korean Garlic Hot Sauce · adapted from Food & Wine / Roy Choi & Daniel Patterson
Ginger-Garlic Vinaigrette · adapted from Roy Choi MasterClass / Kogi
Garlic-Chili Hot Sauce · adapted from Roy Choi The Choi of Cooking (GMA reprint)
Korean-Garlic-Sweet Chili Sauce · adapted from Roy Choi L.A. Son
Salsa Verde · adapted from Roy Choi MasterClass
Garlic Soy Marinade · adapted from L.A. Son / Roy Choi
Sriracha Spicy Vinaigrette · adapted from Roy Choi / NYT Cooking (beehive Brussels sprouts)

Every recipe lists its source and original title in the Provenance section of the recipe page.

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