Baek’s Chilli Sauce

From Home Food Rescue Season 2 Ep 14 🙂

Chinese Chili Oil (for duck rice **my favourite)

  1. Prepare: Ratio 1:1:1:1 Course chili powder + cooking oil + chopped onions + chopped leek  (half cup each). Prepare: 1 tbsp minced garlic + 1/2 tbsp salt.
  2. Add oil to pan + onions + leek + salt, turn on fire (low heat). Then add in garlic, stir till yellow-ish (just before golden brown).
  3. Pour chili powder into a bowl, then pour over the hot oil. Mix thoroughly.

Tip: put as topping on ramen, rice, other dishes.

Should look like this:

Mandoo sauce

  1. Mix together: 4 tbsp soy sauce + 2 tbsp vinegar (sik chu) + 2 tbsp water (2:1:1) + 1/2 tbsp sugar + 1/2 tbsp minced garlic.
  2. Pour over with boiled mandoo (dumplings). Garnish with spring onions and chili oil from above.


Korean Chili Sauce

  1. Prepare anchovies: Remove head, split into half and remove intestines (black stuff)
  2. Slice Chungyang chili into half (green large chili) –
  3. Fry anchovies once to remove fishy smell.
  4. Add one cup water until boil.
  5. Add chili, 1 tbsp salt + 1/3 sugar + 1 tbsp grind garlic + 2 tbsp soy sauce.
  6. Boil for 2 minutes *if you boil it too much the spiciness disappears.
  7. Cool, blend and serve.

Spicy bean paste stew

  1. Prepare Leek, onion, tofu.
  2. In water, add 2 tbsp doenjang (bean paste). Then put in leek, onion & tofu.
  3. Add in 2 tbsp Korean chili sauce. Bring to a boil.

Hangover ramen

  1. Cook  ramen.
  2. Add 2 tbsp korean chili sauce + 1/2 tbsp sesame oil + chopped leek.
  3. Mix and serve.


Southeast Asian sambal

  1. Slice 10 Chungyang green chili into half
  2. 1 cup dried shrimp + 1/2 cup oil + 1/2 cup leek + 1 spoon garlic
  3. (No need to pre-heat) In pan, add oil, add dried shrimp + leek + garlic
  4. After oil bubbles, add in chilis.
  5. Cool and blend.

Mixed sambal rice

  1. Deep fry a sunny side up egg.
  2. Serve on rice + 1 spoon sambal.
  3. (Optional) Add seaweed






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