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Chili Sauce, Korean-Chinese Style
Sauces, Seasonings, and Spices
|Chili Sauce, Korean-Chinese Style|
6 cloves garlic, peeled and coarsely minced
12 red chili peppers, seeded and coarsely chopped
1 Tablespoon chili pepper
3 Tablespoons sesame oil
3 Tablespoons soy oil or another vegetable oil
2 Tablespoons thin soy sauce
1. Put all ingredients into a blender and run it on low until the mixture forms a thick paste.
2. Put into a glass jar, cover with plastic wrap secured with several rubber bands and store in a sunny place for half a day, then remove the cover, mix well, and refrigerate until needed.
Note: This can be stored refrigerated for one to three months.