Korean-Shallot Hot Sauce

Name: Korean-Shallot Hot Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 3 cups (700 ml)
Cuisine: Asian
Ingredients: 3 1/2 Tbsp minced (25 g) Shallot; 1 1/2 tsp minced (7 g) Ginger; 1 1/2 tsp minced (7 g) Garlic; 3/4 cup unsalted (170 g) Butter; 1/2 cup (120 ml) Canola Oil; 1/4 cup Korean chili powder (28 g) Gochugaru; 2 cups (480 ml) Rice Vinegar; 1/2 tsp Madras curry powder (1 g) Curry Powder; 1/2 tsp (1 g) Cardamom; 1/2 tsp powder (1 g) Coriander; 2 Tbsp Red Boat preferred (30 ml) Fish Sauce

Independent adaptation of a publicly published Alan Wong recipe. Not affiliated with, sponsored by, or endorsed by Alan Wong.

CONDIMENT · SHRIMP, SEAFOOD & PICKLED VEGETABLES

In the published recipe, this is the condiment for Kualoa shrimp.

Alan Wong's Korean chili vinegar sauce for shrimp, seafood.

On the jar

KOREAN CHILI

Method: blend
Yield: about 3 cups
Ingredients: 11

Blender sauce. Cook from the recipe

Ratio

Canola Oil 120 mlRice Vinegar 480 mlFish Sauce 30 ml

Ingredients

Shallot3 1/2 Tbsp minced (25 g)
Ginger1 1/2 tsp minced (7 g)
Garlic1 1/2 tsp minced (7 g)
Butter3/4 cup unsalted (170 g)
Canola Oil1/2 cup (120 ml)
Gochugaru1/4 cup Korean chili powder (28 g)
Rice Vinegar2 cups (480 ml)
Curry Powder1/2 tsp Madras curry powder (1 g)
Cardamom1/2 tsp (1 g)
Coriander1/2 tsp powder (1 g)
Fish Sauce2 Tbsp Red Boat preferred (30 ml)

Where it sits

One of 117 hot sauces in the catalog, with 11 ingredients against a median of 7.

The acid here is rice vinegar. In this category chefs also reach for lime juice (19 recipes), cider vinegar (11), and lemon juice (10).

The fat here is butter and canola oil. In this category chefs also reach for vegetable oil (21 recipes) and olive oil (19).

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Korean-Shallot Hot Sauce wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 4 national awards

Honey-Lime VinaigretteNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY
Gochujang SauceNATIONAL AWARD WINNEROn the jar: GOCHUJANG
Nam Pla PrikNATIONAL AWARD WINNEROn the jar: NAM PLA
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Hawaiian Regional Cuisine chef of Alan Wong's Honolulu; James Beard Best Chef: Pacific. Pacific Asian flavors with local Hawaiian produce and seafood.

Originally published as Korean Chili Vinegar Sauce.

Adapted from a Alan Wong recipe (Alan Wong / Hashi Life).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Alan Wong / Hashi Life (published as “Korean Chili Vinegar Sauce”). Full citation lives in Provenance.

Companion jar