Date Hot Sauce

Name: Date Hot Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 5 cups (1200 ml)
Cuisine: Asian
Ingredients: 1 cup medjool dates, pitted (for puree; use 1 cup puree in sauce) (240 ml) Dates; ½ cup Sherry Vinegar (poach) + 1 Tbsp (sauce) (135 ml) Sherry Vinegar; ½ cup water (poach dates) (120 ml) Water; 1.5 cups asian pear (360 ml) Asian Pear; 2 cups gochujang (480 ml) Gochujang; 1 Tbsp brown rice vinegar (15 ml) Brown Rice Vinegar; 2 tsp hot mustard paste (10 ml) Hot Mustard; 2 Tbsp sesame oil (30 ml) Sesame Oil; 2 tsp soy sauce (10 ml) Soy Sauce

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

CONDIMENT · NOODLES & GRILLED MEATS

In the published recipe, this is the condiment for bibim guksu.

Joo's sweet-spicy date hot sauce for noodles.

On the jar

DATE HOT

Method: blend
Yield: about 5 cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Dates 240 mlSherry Vinegar 135 mlWater 120 mlAsian Pear 360 mlGochujang 480 mlBrown Rice Vinegar 15 ml

Ingredients

Dates1 cup medjool dates, pitted (for puree; use 1 cup puree in sauce) (240 ml)
Sherry Vinegar½ cup Sherry Vinegar (poach) + 1 Tbsp (sauce) (135 ml)
Water½ cup water (poach dates) (120 ml)
Asian Pear1.5 cups asian pear (360 ml)
Gochujang2 cups gochujang (480 ml)
Brown Rice Vinegar1 Tbsp brown rice vinegar (15 ml)
Hot Mustard2 tsp hot mustard paste (10 ml)
Sesame Oil2 Tbsp sesame oil (30 ml)
Soy Sauce2 tsp soy sauce (10 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

Date 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 · 4 stars · 4 national awards

Gochujang SauceNATIONAL AWARD WINNEROn the jar: GOCHUJANG
Nam Pla PrikNATIONAL AWARD WINNEROn the jar: NAM PLA
Ssäm Sauce★ STARRED KITCHENOn the jar: SSAM
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Steve Joo. Korean-Californian. Cited awards include: Food & Wine Best New Chef 2025.

Adapted from a Steve Joo recipe (Steve Joo / StarChefs (bibim guksu; re-eligible under §1 v2 2026-07-18)).

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 Steve Joo / StarChefs (bibim guksu; re-eligible under §1 v2 2026-07-18) (published as “Date Hot Sauce”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar