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.
Slideshow:More Condiment Recipes
1/4 cup vegetable oil
1 fennel bulb—halved, cored and finely chopped
3 garlic cloves, thinly sliced
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)
How to Make It
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.
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