stove · hot sauce
NATIONAL AWARD WINNERPrep 10 minCook 15 minChicago Locol Dipping
Independent adaptation of a publicly published Roy Choi recipe. Not affiliated with, sponsored by, or endorsed by Roy Choi.
Roy Choi's Chicago Locol Dipping, from the published recipe.
Ratio
Ingredients
- Vegetable Oil — 1/4 cup (60 ml)
- Fennel — 1 bulb finely chopped (200 g)
- Garlic — 3 cloves thinly sliced
- Tomato — 2×28-oz cans crushed & drained (800 g)
- White Wine Vinegar — 1/4 cup (60 ml)
- Gochujang — 1/4 cup (60 ml)
- Salt — to taste
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Chicago Locol Dipping wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
3 kitchens · 4 stars · 3 national awards
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- Pearllane Gochujang SesameNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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 kitchenFAQ
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.