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Wet-Wet Chili Oil Sauce
Sauce

Wet-Wet Chili Oil Sauce

15 minServes 8Nutri-Score C€
from @cassyeungmoney21 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • green onions (whites only, thinly sliced (reserve greens for garnish))Produce2 pieces
  • garlic (minced (about 2 Tbsp))Produce2 pieces
  • ginger (peeled and minced (about 1 Tbsp))Produce1 piece
  • gochugaru (Korean chili flakes) (3 Tbsp)Spices3 pieces
  • sesame seeds (1 tsp)Nuts & seeds1 piece
  • neutral flavored oil (vegetable oil, for heating)Pantry120 ml
  • sesame oil (1 Tbsp, for heating with the oil)Pantry15 ml
  • soy sauce (3 Tbsp)Pantry45 ml
  • oyster sauce (1 Tbsp)Pantry15 ml
  • rice vinegar (2 Tbsp)Pantry30 ml

per serving

Nutrition

148kcal

Carbs
2 g
Proteins
1 g
Fat
15 g

step by step

Method

  1. Prep the aromatics

    • Separate the whites of the green onions and slice them thinly; keep the greens in a paper towel-lined container in the fridge for garnish.
    • Mince the garlic and the ginger (peel the ginger with a spoon first).
    Step 1

  2. Build the chili base

    • Add the green onion whites, minced garlic, minced ginger, gochugaru and sesame seeds to a heatproof bowl.
    Step 2

  3. Heat the oil

    • Heat the neutral oil together with the sesame oil in a small pan over the stove.
    • Test the temperature by dipping a wooden chopstick, skewer or spoon into the oil: when it bubbles, it's ready.
    Step 3

  4. Pour the hot oil over

    • Carefully pour the hot oil over the chili mixture, standing back as it sizzles.
    • Let it bubble and do its thing without stirring.
    Step 4

  5. Finish the sauce

    • Add the soy sauce, rice vinegar and oyster sauce.
    • Give everything a good mix.
    Step 5

  6. Serve

    • Use for dipping, drizzling or drowning anything.
    • Store in the fridge and spoon over wontons, topping with black sesame seeds and green onion.
    Step 6
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