Recipes Sweet-and-Spicy Marinade Be the first to rate & review! Bill Kim prefers using frozen lemongrass to fresh here because he finds the flavor sweeter than fresh. The fragrant marinade is especially nice with chicken, but also works with lean pork. More Spicy Recipes By Bill Kim Bill Kim Born in Seoul, South Korea, Bill Kim is an award-winning Chicago chef and restauranteur known for merging his Korean heritage with the food of his Midwestern upbringing. He was one of the first fine-dining chefs to embrace casual concepts with this signature style of cuisine. Bill is the author of the acclaimed cookbook Korean BBQ (2018). Food & Wine's Editorial Guidelines Updated on July 29, 2022 Print Rate It Share Share Tweet Pin Email Total Time: 15 mins Yield: 1 cup Ingredients 4 cloves garlic, smashed and peeled 2 tablespoons snipped chives 1 tablespoon chopped fresh ginger 1 large stalk frozen or fresh lemongrass—tender pale inner core only, minced 2 tablespoons toasted sesame oil 1/2 cup Thai sweet chile sauce 3 tablespoons sambal oelek or other Asian chile sauce Directions In a mini food processor, combine the garlic, chives, ginger, lemongrass and sesame oil and pulse until finely chopped. Add the sweet chile sauce and sambal oelek and pulse to blend. Refrigerate for up to 4 days. Rate it Print