From Roy Choi's kitchen · Kogi BBQ, Los Angeles
blend · hot sauce
NATIONAL AWARD WINNERSablerail That’s So
From a national-award-winning chef
Ratio
SWEET CHILI SAUCE 740SRIRACHA 80LIME JUICE 120ORANGE JUICE 80RICE VIN 160
Ingredients
- SWEET CHILI SAUCE740 ml
- SESAME SEED24 g
- SALT20 g
- SERRANO30 g
- SRIRACHA80 ml
- ONION150 g
- LIME JUICE120 ml
- ORANGE JUICE80 ml
- THAI BASIL20 g
- CILANTRO25 g
- GARLIC30 g
- ANAHEIM CHILE8 g
- GINGER24 g
- SCALLION50 g
- PEPPER2 g
- GOCHUGARU16 g
- RICE VIN160 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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.
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 Roy Choi L.A. Son (published as “That’s So Sweet Sauce”). Full citation lives in Provenance.