From Alan Wong's kitchen · Alan Wong's Honolulu, Honolulu
blend · hot sauce
NATIONAL AWARD WINNERUmbercourt Korean Chili
From a national-award-winning chef
Ratio
CANOLA OIL 120RICE VIN 480FISH SAUCE 30
Ingredients
- SHALLOT25 g
- GINGER7 g
- GARLIC7 g
- BUTTER170 g
- CANOLA OIL120 ml
- GOCHUGARU28 g
- RICE VIN480 ml
- CURRY POWDER1 g
- CARDAMOM1 g
- CORIANDER1 g
- FISH SAUCE30 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
Hawaiian Regional Cuisine chef of Alan Wong's Honolulu; James Beard Best Chef: Pacific. Pacific Asian flavors with local Hawaiian produce and seafood.
Originally published as Korean Chili Vinegar 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 Alan Wong / Hashi Life (published as “Korean Chili Vinegar Sauce”). Full citation lives in Provenance.