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)

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