From Roy Choi's kitchen · Kogi BBQ, Los Angeles
stove · hot sauce
NATIONAL AWARD WINNERChicago Locol Dipping
From a national-award-winning chef
Ratio
VEG OIL 60W.WINE VIN 60GOCHUJANG 60
Ingredients
- VEG OIL60 ml
- FENNEL200 g
- GARLIC15 g
- TOMATO800 g
- W.WINE VIN60 ml
- GOCHUJANG60 ml
- SALTto taste
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Korean-American L.A. street-food chef behind Kogi BBQ trucks; James Beard Humanitarian / cookbook awards and Food & Wine Best New Chef. Chego and Best Friend among later kitchens.
Originally published as LocoL Dipping Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Food & Wine / Roy Choi & Daniel Patterson (published as “LocoL Dipping Sauce”). Full citation lives in Provenance.