LocoL Dipping Sauce

Chefs Daniel Patterson and Roy Choi season their awesome tomato-based spicy sauce with Korean chile paste and use it with everything from fries and onion rings to burgers and chicken.

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  • Servings: Makes 2 3/4 cups

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  • 1/4 cup vegetable oil
  • 1 fennel bulb—halved, cored and finely chopped
  • 3 garlic cloves, thinly sliced
  • Salt
  • Two 28-ounce cans whole peeled tomatoes, crushed by hand and drained
  • 1/4 cup white wine vinegar
  • 1/4 cup gochujang (Korean chile paste)
  • 1/4 gochujang

How to make this recipe

  1. In a large saucepan, heat the oil. Add the fennel, garlic and 
a pinch of salt and cook over moderate heat, stirring occasionally, until softened, 15 minutes. Add the tomatoes and vinegar and bring to a boil. 
Simmer over moderate heat, stirring frequently, until nearly all the liquid has evaporated, about 10 minutes. Transfer to a blender. Add the gochujang and puree until very smooth. Season with salt and let cool completely, then refrigerate until chilled.

Contributed By Photo © Christina Holmes Published July 2015

1036183 recipes/locol-dipping-sauce 2015-06-18T14:54:58+00:00 Daniel Patterson, Roy Choi healthy|make-ahead|vegetarian|staff-favorite|sauces-and-condiments|20-for-a-crowd|barbecue-cookout july-2015 recipes,locol-dipping-sauce 1036183

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