Korean-Garlic-Sweet Chili Sauce

Name: Korean-Garlic-Sweet Chili Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 4½ cups (1100 ml)
Cuisine: Asian
Ingredients: 1 (25-oz) Mae Ploy sweet chili (740 ml) Chili Sauce; 2 Tbsp + 2 tsp roasted (24 g) Sesame Seed; 1 Tbsp + 1 tsp kosher (20 g) Salt; about 5 serranoes (30 g) Serrano; 5 Tbsp + 1 tsp (80 ml) Sriracha; about 1½ onions (150 g) Onion; 1/2 cup (120 ml) Lime Juice; 1/3 cup (80 ml) Orange Juice; 2/3 cup Thai basil leaves (20 g) Basil; 2/3 cup chopped (25 g) Cilantro; 6 cloves Garlic; about 4 chiles (8 g) Dried Chile; 2 Tbsp + 2 tsp chopped peeled (+ 1 tsp galangal) (24 g) Ginger; 2/3 cup chopped (50 g) Scallion; 1 tsp black (2 g) Pepper; 2 Tbsp + 2 tsp kochukaru (16 g) Gochugaru; 2/3 cup unseasoned (160 ml) Rice Vinegar

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

CONDIMENT · CHICKEN, SHRIMP & RICE BOWLS

A condiment for chicken, shrimp & rice bowls.

Roy Choi's that's so sweet sauce for chicken, shrimp.

On the jar

SWEET CHILI

Method: blend
Yield: about 4½ cups
Ingredients: 17

Blender sauce. Cook from the recipe

Ratio

Chili Sauce 740 mlSriracha 80 mlLime Juice 120 mlOrange Juice 80 mlRice Vinegar 160 ml

Ingredients

Chili Sauce1 (25-oz) Mae Ploy sweet chili (740 ml)
Sesame Seed2 Tbsp + 2 tsp roasted (24 g)
Salt1 Tbsp + 1 tsp kosher (20 g)
Serranoabout 5 serranoes (30 g)
Sriracha5 Tbsp + 1 tsp (80 ml)
Onionabout 1½ onions (150 g)
Lime Juice1/2 cup (120 ml)
Orange Juice1/3 cup (80 ml)
Basil2/3 cup Thai basil leaves (20 g)
Cilantro2/3 cup chopped (25 g)
Garlic6 cloves
Dried Chileabout 4 chiles (8 g)
Ginger2 Tbsp + 2 tsp chopped peeled (+ 1 tsp galangal) (24 g)
Scallion2/3 cup chopped (50 g)
Pepper1 tsp black (2 g)
Gochugaru2 Tbsp + 2 tsp kochukaru (16 g)
Rice Vinegar2/3 cup unseasoned (160 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-Garlic-Sweet Chili 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:

3 kitchens · 4 stars · 3 national awards

Gochujang SauceNATIONAL AWARD WINNEROn the jar: GOCHUJANG
Ssäm Sauce★ STARRED KITCHENOn the jar: SSAM
Cocktail SauceNATIONAL AWARD WINNEROn the jar: GOCHUJANG
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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 That’s So Sweet Sauce.

Adapted from a recipe published by Roy Choi in Roy Choi L.A. Son.

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 Roy Choi L.A. Son (published as “That’s So Sweet Sauce”). Full citation lives in Provenance.

Companion jar