Best chile paste according to redditors

Some exported Korean products
will wrongly translate rice syrup as corn syrup, apparently.

An interesting choice is to make your own following a recipe which has the ingredients you like. Maangchi is a goddess though, so her recipe is probably the best.

Essentials:

• Noodles: Udon, ramen, soba, vermicelli
  
• Sauces: soy sauce, chili sauce (Sriracha is my fave), black bean garlic sauce, hoisin sauce, oyster sauce, fish sauce
  
• Oils/vinegars/wines: mirin, shaoxing cooking wine, rice vinegar, peanut oil, toasted sesame oil
  
• Spices: Star anise, 5 spice powder, chili flakes
  
  Optional, but stuff I really like to have around:
  
  
• Gochujang (Korean chili paste)
  
• Dried seaweed
  
• Miso paste
  
• Bonito flakes (dried tuna flakes used to make dashi, a Japanese broth)
  
• Doubanjiang (Chinese spicy bean paste, essential for Ma Po Tofu)

I love Sambal Oelek https://www.amazon.com/Sambal-Oelek-Chilli-Paste-18oz/dp/B000JMDHCC

Why does everyone on Reddit push Sriracha and no one ever mentions Chili Garlic Sauce.

It's spicier and has more flavor.

This one found in most supermarkets is vegan: https://www.amazon.com/Thai-Kitchen-Red-Curry-Paste/dp/B007QR5EPQ?th=1

Sure! I shop at Han Yang most of the time, and they should have this.

Chung Jung One Sunchang Hot Pepper Paste Gold (Gochujang) 500g https://www.amazon.com/dp/B013HB0CC4/ref=cm_sw_r_cp_apa_i_9rKyDb7ZM2QKX

http://www.amazon.com/Huy-Fong-Sambal-Oelek-Sauce/dp/tech-data/B001MGEU0W

Victory, not super hot but great flavor and adds up

Gochujang is a Korean fermented chilli paste. TBH its pretty essential to the dish I would say, as it has an unique flavour. You can get it in most Asian/Oriental makets. This is the one that I buy https://www.amazon.com/Chung-Jung-One-Gochujang-500g/dp/B013HB0CC4


it seems to last for eternity!

A nice simple mix is Sambal Oelek and soy sauce. It's not super spicy but really brings out great flavor. Also good as a base sauce to add something hotter like diced habs in the stir fry.

Made by Huy Fong, the makers of Sriracha:

http://www.amazon.com/Huy-Fong-Sambal-8-Ounce-Bottles/dp/B001EO5Z56

Around me (Michigan) most grocery stores carry this, in the Asian section.

Sauce recipe was adapted from here.

Recipe:

• 1 package of Bell & Evans air chilled chicken wings (12 wings around $6). Coated in cornstarch.
  
• Fry Daddy with enough fresh oil to fry in.
  
  Sauce:
  
  
• 2 tbsp butter
  
• 1/4 cup gochujang (link for the unfamiliar, costs about half as much at your local Asian market)
  
• 1 tbsp soy sauce
  
• 1 tbsp minced garlic
  
• 1 tsp minced ginger (I went heavy with it and used 1 tbsp and it wasn't overly gingerly)
  
• 2 tbsp honey
  
• 2 tbsp rice wine or water
  
• 1 tbsp rice vinegar
  
• 1/2 tsp toasted sesame oil
  
• 1/2 tsp red chili pepper flake
  
  Bring to a boil and cook for five minutes over a reduced heat.
  
  Cook the sauce first. I used a ginger grater and a garlic press so if you do it differently, your mileage may vary.
  
  Cook half the wings in a Fry Daddy or other vessel with 375F hot oil for 6 minutes. Remove to a wire rack. Wait 3 minutes for the oil to heat back up and cook the remaining half dozen. Repeat. Each batch of wings should have spent 12 minutes in hot oil. Once finished, toss with sauce.

HOT TIPS

• Subway 12in turkey w/ olive oil and vinegar. <600kcal.
  
• crunchy veggies such as peppers and celery dipped into Korean ssamjang 쌈장 or doenjang 된장. You might have tried either of these if you have had Korean food before, they're basically different types of fermented soybean paste they bring out with all the mass of side dishes. Packs a major flavor punch with low calories. Next time you are at a Korean restaurant ask to try both of these... ssam jang rhymes with bomb bong and doen jang rhymes with men bong, assuming you pronounce the rhyme words with an American accent. If you're not Korean the restaurant folks will be stoked for sure and bring you a little to try if it's not already at the table. If you like either, head to the Korean market and nab a jar. You can also find both on amazon here and here .
  
• Korean kimchee tofu... literally just get a block of soft tofu like this, slice off a third of it, then slice that like you're cutting off pats of butter, microwave it for 30sec, then eat it with kimchee. Here's a recipe for something way more involving with pork and other stuff. No need for that, kimchee and piping hot tofu is bomb by itself.
  
• I used unsweetened almond milk for my protein shakes - usually would do 2 scoops.
  
  NOTHING TOO NEW HERE
  
  
• mufuggin chicken breasts
  
• grilled fish
  
• canned tuna fish but not too much because of mercury
  
• apples
  
• broccoli with butter & salt or some flavored olive oil
  
• invariably some junk food. I figured out quick that a bag of sour gummies or an ice cream bar is usually around 200kcal whereas a small ass bag of chips is more like 400+, so I steered 100% away from the latter.
  
  U OMAD BRO?
  
  
• Aside from the food choices, what I found worked best for me was one meal per day. I found it a bummer to have to eat a really tiny lunch and always felt the deficiency. Ultimately when I got into the habit of just one meal per day, I strangely didn't miss lunch at all and didn't feel the hunger until around dinner time. On the off days that I did get hungry before dinner time for whatever reason, I'd just have my protein shake early.
  
• I initially was super stoked on the intermittent fasting / OMAD stuff because of the claims certain youtubers make about benefits beyond weight loss. Having looked into the claims, you find that the research studies people are basing these claims on are rodent studies. Maybe the claims about longevity and what not will prove to be true. Nonetheless, I have personally found a lot of value in IF/OMAD just for making a cut sustainable over time. Once you get used to skipping lunch, you get a free hour mid day to do whatever the hell you want, plus you don't have the after-lunch sleepiness.

I really like the asian nutty sauce (is it satay sauce?) - hu hut calls it "black thai peanut" - If I buy tofu and boil up some gluten free (rice based) noodles, and then cook some tofu on a stove with this sauce and put it on the noodles - will it be yummy?

You can make your own kimchi. I know that typically requires quite a bit of advance planning, but there are, for example, quick kimchi recipes, and while they feature one major exotic ingredient -- Korean chile pepper flakes, better known as gochugaru -- you can order the stuff off Amazon. And if you don't want to make your own kimchi, substitute the kimchi juice for gochujang, which can also be purchased from Amazon, or, just as likely, you can find gochujang in a lot of grocery stores now (at least where I live, I haven't canvassed the country).

I cook everything from French food to American to African stuff. You'd be amazed what you can substitute, and how you rarely have to go to specialty stores for what you need. I have the benefit of an East Asian supermarket near me, but to be honest, nearly everything I've found there, I have later found in other grocery stores. The only exceptions have been the truly, truly obscure stuff (ever had a recipe call for a jar of tiny, pickled shrimp?), and I typically don't make those recipes again.

I do understand the frustration -- despite how much I love to cook, I hate shopping -- but there are always options, and usually they aren't very difficult ones.

i'm a hot sauce fan, and got a gift from one of my friends with various hot sauces. i made a bowl of rice once and usually douse it with chili garlic sauce or sriracha.

most spicy food to me when eating at restaurants tastes fairly mild. i usually say 'make it as spicy as you can', and was known by a thai restaurant by the owner for this.

bad decision
One of the bottles of hot sauce I had was Dave's Insanity Sauce. I shook it out and covered the bowl of rice with red. Apparently it's much hotter than most sauces. In minutes I went to the bathroom and puked it all up, crying and in a sorry state.

That being said, I'd still do the challenges on Man vs. Food for spicy, definitely not for mass quantity, I'd lose in a heartbeat. Fascinating, but disgusting.

I keep a tube of triple concentrate tomato paste in the fridge and add a small squirt when cooking to add nice zing to your foods. The same goes with local honey for a more floral sweetener.

I love a bit of kitchen brutality.

If you've never spatchcocked a chicken before, you can view the technique HERE. It's basically just cutting out the spine and then breaking the breast bone, so the chicken opens up flat, like a book.

For this recipe, I smothered the skin of a 3.5lb chicken in sambal oelek, which is just a crushed chili paste, and roasted in a 425F oven for 45 minutes. Afterwards, I strewed it with fresh cilantro, dried chili flakes, and a quick spritz of lemon juice.

It has 1g carbohydrate per tsp. Just account for it in macros.

Try sambal oelek if you have not. its low enough to be rounded to zero carbs (admittedly that could be a very tiny difference) and is incredibly delicious.

Not OP. I used tubed tomato paste. My theory was more flavor for less quantity. 4 net carbs per serving (2 tbsp). Only ingredients are tomatoes and salt. They have a product locator on their site for this brand.

https://www.amazon.com/Amore-Tomato-Paste-Ounce-Tubes/dp/B001FA1KLW

That post from 2 greek girls isnt it? Didn't post but I did the same haha :D bimbimbap + pickled cucumbers + eggplant banchan + soya eggs. So good! Im glad I bought Gochujang a while back.

Bimbimbap

Spicy Cucumbers

Eggplant Banchan

Braised Soya Eggs

https://www.amazon.com/Sambal-Oelek-Chilli-Paste-18oz/dp/B000JMDHCC

Pressing the tofu is really important to get it crispy. I think it's easier if you cube it first, or at least cut it into 4 rectangles, and then wrap it in a teatowel, put it between 2 plates, and stack books on top for 1/2 hr.

Also, you can get this peanut sauce in a little jar in the 'ethnic' food section. This one: https://www.amazon.com/Thai-Kitchen-Gluten-Peanut-Satay/dp/B000WGEMXS/ref=sr_1_3?fpw=fresh&keywords=thai+kitchen+peanut+satay+sauce&qid=1557440034&s=grocery&sr=1-3

I use harissa paste, it's nice and spicy/flavorful. I quite enjoy the one trader Joe's carries. I often spread a layer on a salmon filet and broil it. Really yummy on rice n beans.

Trader Joe's Traditional Tunisian Harissa Hot Chili Pepper Paste With Herbs & Spices, 6 oz Jar (Pack of 2) https://www.amazon.com/dp/B06XCT5S21/ref=cm_sw_r_cp_apa_i_pqBzDbZNSH70E

gochujang really does differ a LOT by brand. it is practically a different ingredient depending on what you use. i like Mother-In-Law's a lot.

Was this the brand you had? I ask b/c I was just in the asian grocery store the other day and almost picked it up. Decided to take a pass on it as I still have a fair amount left already.

If you don't want to hassle with making your own, Sambal Oelek is pretty similar but 0g of carbs. I've heard of people just putting it through a food processor to make it more smooth like sriracha.

If you like lamb: throw some charcoal on the grill, Chuck some merguez sausage, halloumi cheese, and fresh ciabatta brushed with olive oil on the grates. Once it's all cooked and smoky slice up the sausage and then do bread + Greek yogurt mint sauce + grilled halloumi cheese + slather Harissa on the cheese, + sliced sausage.

This is the mint sauce:
https://www.seriouseats.com/recipes/2012/07/yogurt-mint-sauce-recipe.html

This is the best Harissa ever:

Trader Joe’s Traditional Tunisian Harissa Hot Chili Pepper Paste With Herbs & Spices, 6 oz Jar (Single) https://www.amazon.com/dp/B01M0UU4G7/ref=cm_sw_r_cp_apa_i_Mj-wCbEA36GPT

Trader Joe’s Traditional Tunisian Harissa Hot Chili Pepper Paste With Herbs & Spices, 6 oz Jar (Pack of 2) https://www.amazon.com/dp/B06XCT5S21/ref=cm_sw_r_cp_apa_i_jk-wCbKB9DBAG

Spices and condiments should always get a priority. Try to add something to your inventory each month, so you can have variety even when it's the end of the month and you are down to half a case of ramen and some rice.

• Sriracha - "I put that *** on everything.
  
• Sweet Chili-garlic sauce - what god intended for chicken. You can make your own - but you can find good ones at any decent supermarket or Asian corner store.
  
• Chili-garlic paste. Deliciously intense.
  
• Curry (Sweet Madras Curry is fairly safe, other curry blends can rip your lips off. In a good way, but be warned.)
  
• Balsamic vinegar. Great for saute', salads, etc. Adds a lot of flavor at a fairly low price per serving.
  
• Balsamic reduction. Seemingly expensive, but it's not. It's concentrated, rich, deep and sweet; goes on everything from meat to ice cream.
  
• Garlic powder - Along with salt and pepper, it's a basic.
  
  So, for that naked pasta - 2 or 3 tbs of margarine or extra-virgin olive oil, a small clove of garlic, pressed, a drizzle of balsamic reduction ~an eighth of a teaspoon, be scant with it - microwave in a container with a cover until just hot, blend by shaking. Drizzle over your veggies and pasta. No need to use it all at once - it will keep nicely.
  
  Ok, now I'm hungry. Which reminds me - broke college students should probably get into lacto-fermentation. Saurkraut, kimchee, etc all add tremendous nutrition and flavor at very low cost. /r/fermentation has you covered. The big win here is that you can scoop up all the marked-down produce and ferment it. It's also a thing that complements /r/freeganism. Saurkraut is particularly easy and I promise you - if you think it's kinda sour and yet bland, it doesn't have to be. And it's cheap like borcht.

Peanut Butter is a big one, there is nothing that will make you feel more at home. I was never a big peanut butter eater, but after 6 months I was craving it.

I made sure to bring Sriracha and peanut butter in my bag. I had a lot of stuff (seasoning salt, ranch dressing mix, curry pastes, and good coffee) sent in a care package. PST is a crazy time - I never once thought about pulling out the food I brought, I just ate whatever was put in front of me. But it's nice to share some American snacks with your host family.

Edit: Gatorade packets are also great. I was able to get them from the PC office, but something like this would have been awesome.

I did some searching and I found this:

https://www.amazon.com/Premium-Gochujang-Korean-Ingredients-Chung-Jung-One/dp/B00ESK1IU4/ref=cm_cr_arp_d_product_top?ie=UTF8

What do you think?

aotd: This, I believe /u/mehimehi can confirm its spiciness, and also this. Btw, I don't think these can be categorized as 'sauce', they are too thick.

wsiwt: Rain. So naturally, Crockett & Jones Coniston.

I'm Peruvian and last year for Friendsgiving I made causa de atun for a mix of picky and non-picky eaters. It was a huge hit, people devoured it.

It's not hard to make, you just have to make sure you have Aji Amarillo (which you can order on amazon even). and if you prepare it on a casserole or deep glass baking dish, you can make 1 big ass thing of causa and it's a nice side dish for your family.

Essentially it's potatoes and tuna salad, who tf doesn't eat potatoes and tuna salad?

Anyways, hope this helps!

This is really delicious and satisfying. My wife finished a big batch of kimchi the other day, which made this recipe economical. That coincided with a tub of gochujang arriving from Amazon. It was meant to be.

I deviated from the recipe a bit, using mixed dried mushrooms, and skipping the Korean chili flakes since the kimchi was already so hot. Plus I doubled the ingredients to have it two nights in a row.

https://www.cilantroandcitronella.com/vegan-kimchi-stew/

...

I never cooked with gochujang before. It's terrific, and very different from the hot pastes of other countries.

https://smile.amazon.com/gp/product/B00ESK1IU4/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

...

Here's the linked recipe before my minor alterations:

Ingredients
6 dried shiitake mushrooms

2 ½ cups (590 ml) water, divided

1 tablespoon oil

1 small onion, thinly sliced

1 tightly packed cup (about 200 grams) vegan kimchi

¼ cup (60 ml) kimchi juice (from the bottom of the jar or squeeze it out of the kimchi)

1 tablespoon soy sauce

1 tablespoons Korean chili paste (gochujang)

2 teaspoons Korean chili flakes (gochugaru), adjust to taste

1 – 2 teaspoons sugar (optional)

Half a package of firm or extra-firm tofu, sliced into 6 slices

1 teaspoon sesame oil

1 -2 green onions, sliced

2 radishes, cut into matchsticks (optional)

A sprinkling of sesame seeds (optional)

...

Instructions
Bring 2 cups of the water to the boil, remove from the heat and add the dried shiitake mushrooms. Let sit for 15 minutes to rehydrate. Once hydrated, give the mushrooms a bit of a squeeze, cut off and discard the hard stems and slice the mushrooms. Reserve the mushroom stock for the soup.

Heat a medium pot over medium-high heat and add the oil and onion. Sautee until soft then add the kimchi. Sautee for about 5 minutes or until the kimchi is softened. Add the mushroom stock, being careful not to add any grit that came out of the mushrooms, remaining ½ cup (60) of water, kimchi juice, soy sauce, chili paste and flakes. Taste and if it’s too sour for your liking add 1 – 2 teaspoons of sugar.

Add the sliced shiitake mushrooms and nestle the tofu slices down into the stew so that they’re covered by the stock. Bring it to a boil then reduce the heat to medium and gently simmer for 5 minutes or until the tofu is heated through.
Remove from the heat and add the sesame oil. Divide the stew between two bowls each with 3 slices of tofu and garnish with green onion, radishes and a sprinkling of sesame seeds. Serve with rice.

I didn't know they sold bottles of it. How much did it run you? I read its a "harissa sauce" I've never heard of it.

https://www.amazon.com/Trader-Joes-Traditional-Tunisian-Harissa/dp/B01M0UU4G7/ref=sr_1_4_a_it?ie=UTF8&qid=1519429282&sr=8-4&keywords=harissa+sauce

I assume this would be similar?

Gochujang

I go to a small general Asian market in West Texas and they typically have 3 or 4 different brands of gochujang. Most of the tubs look similar to the one in the amazon listing though.

EDIT:
Noticed you are in Japan. Have any feelings about onigiri? I like them better than just rice in a bowl.

Amazon has a gluten-free gochujang that has good reviews.

In addition to Soy/Teriyaki I like to add Chili/hot pepper flavors to my dishes. Walmart should carry this stuff, which has a bit of a bite to it but the chili flavor is great.

You won't be able to find this stuff at walmart, but it's good too and is available at Amazon.

I don't have a favorite brand, but don't forget Hoisin sauce!

https://www.amazon.com/Chung-Jung-One-500g-Gochujang/dp/B002WTE0MQ/ref=sr_1_1_a_it?ie=UTF8&qid=1468632129&sr=8-1&keywords=gochujang

Hey! I think this is the cheapest on my list, I had other things that were cheaper but they increased in price :( I'm not even sure what I'd do with rosemary, I don't usually use it in my cooking lol.

I'm not going to lie, I think what I want the MOST on my list is this! I'm a sucker for board games, and Risk has always been a favorite of mine. I love boardgames because you actually get to interact face to face with your friends and it reminds me of a time long long ago where people spent time talking and hanging out with friends instead of playing games, watching tv, or updating facebook statuses on their phone while talking to you. I have a group of friends that gets together once a week and we either go do trivia, board games, or just hang out and I think we'd love to play this sometime.

This one is interesting because it has different rules, and the board changes between games. It's unique in the sense that decisions from previous games influence the next game and some things are permanent. From what I understand, to play it you need the same group of people each game and the board is only good for one play through as you need to either cut out or rearrange the board. Also there are some ominous envelopes that have to remain sealed until the instructions tell you to open them. I just don't know why board games are so expensive :(

OK rambling over!

Don't think I forgot that you are the spicy lover! Might I suggest adding this to your wishlist? It's super tasty and used in almost any Korean spicy recipe. Or add this one as it's only $7 more and has 6x the quantity :)

Anyway, thanks for the contest Aveline!

I believe that is Sambal Oelek and I'm pretty sure it's just crushed chilis with a little vinegar and salt. I dont have an exact recipe but you can buy it on amazon for pretty cheap.

This is in my crockpot right now and I'm eating it over either broccoli or green beans with a half cup of rice. The sauce combines well with everything.

Here's a good spicy rub:
http://allrecipes.com/recipe/14537/spicy-chicken-breasts/

This is delicious and I only account for about a tablespoon of the marinade in my cals since there's always tons leftover:
http://allrecipes.com/recipe/30522/unbelievable-chicken/

For green beans, try sautéing with garlic and some Sambal chili paste. So good.

I've also seen some recipes where you use a 35 cal laughing cow wedge to make a cheese sauce for broccoli.

Sambal. Same company, basically the same sauce, but no sugar. Sambal + sugar + puree = Sriracha

http://www.amazon.com/Sambal-Oelek-Chilli-Paste-18oz/dp/B000JMDHCC

From amazon. This one is even gluten free:

Wholly Gochujang, Premium Gluten-free Unpasteurized Artisanal Korean Hot Pepper Paste (Spicy, 19.7 oz) https://www.amazon.com/dp/B00O2RXEVY/ref=cm_sw_r_other_awd_AJTkxbT49AAJF

Huy Fong(main distributor of US sriracha) also has a couple versions of sambal. Obviously the tastes can vary greatly based on brand/locale.

Garlic Chili Sauce

Sambal(basically Garlic Chili Sauce without the garlic)

Gochujang and pre-coooked sausage are the most killer microwave macaroni and cheese add ins. I'm also partial to frozen peas / peas and carrots and cream cheese with garlic and onion powder.

i did just find this, but its pretty pricey for a tube of chipotle.

Also 2 more options from Clemente Jaques, but i cant tell if they are just chipotles in adobo like i want, or sweetened like ketchup, which i do not want. May take the dive and order to find out.

[Option 1] (http://www.alegrofoods.com/clementejacqueschipotlepeppersmincedinadobosaucechileschipotlesadobadosmolidos.aspx)

Option 2

Sure. I tend not to use American style hot sauces (like Tabasco) in stir fry, but that's mainly because I don't like the vinegary notes. I tend to go for either a basic chili garlic sauce or more frequently sambal olek which is similar but hotter. But you should use whichever you prefer.

It's really good! I tend to use garlic chili sauce in place of sriracha. Make extra sauce just in case, because it's definitely all about the sauce! You can use any greens and veggies for this. I've used it with broccoli, asparagus, kale, spinach, etc.

If you're looking for something lazy and cheap you can just mix pretty much any BBQ sauce with Sambal Oelek

https://www.amazon.com/Chung-Jung-One-Gochujang-500g/dp/B013HB0CC4/ref=sr_1_3?keywords=gochujang&qid=1556762298&s=gateway&sr=8-3

Amazon's got you! It's like spicy/sweet miso paste. Good for glazes and stuff too. I just got my first tub so I am tackling dishes/ideas as they come up but honestly it seems like it might turn into the next sriracha craze

Do you have a bbq?

Throw just plain wings on the grill.
No butter or oil.

Crank it to around 425°f and turn wings often so they don’t burn.

Take off when they get browned and crispy.
Toss in a bowl with bit of salt.

-1/4 cup ranch

-1/4 cup Sambal

-1 tbsp melted butter.

Toss with wings.
Best ever.

when I lived in the UK & in France, we used the stuff that came in a tube: from Amazon UK - this one is discontinued, but there are a lot of brands...

Sambal Oelek!!!

(you can get some from the same company that makes Sriracha in the US)

OK, here ya go. (note this might suck, I just made this up in my head)

Acorn squash with African style nut soup and ground venison

Buy enough medium sized acorn squash so each person has one. Carefully cut off the top (save!) and scoop out the seeds. Cut a tiny bit of the base so the squash stands up but be careful not to slice into the open part!! put the top back on, arrange on a sheet pan and roast for about 45 min.

In a stock pot warm some good chicken stock. Add some natural peanut butter and equal amounts tahini paste. Stir until blended. Add a spoonful of sambal oelek to taste.

In a pan, fry ground venison up then drain off any extra fat. Add some chopped pistachios and a little fresh flat leaf parsley.

To serve put each squash in a shallow bowl, fill with soup then top with a spoonful of the meat. Put the top of the squash back on and serve. Tell people to scoop some of the squash off the insides of the bowl with each bite being careful not to punch through the bottom.

If you buy gochujang (middle one), you shouldn't have to buy cho-gochujang as well. Gochujang is the main ingredient in cho-gochujang and can be made easily.

I, personally, don't find gochujang to be very spicy at all. If you just want spicy, try adding pepper powders, fresh peppers, hot oils, and hot sauces.

Hummus is great to dip all kinds of raw veggies in, especially cucumber.

How about lime juice and salt. Or Tajin.

Or Ssamjang Korean Seasoned Soybean paste

Air whipped in causes the color change; you can chill it for a day or so for the air to dissipate. Precooking means less whipping in of air, so it doesn't take as long to be largely red. I am a home cook, so use a mortar and pestle to make a cup ish amount of red bell paste when I need it for a sauce, but I would think seriously about using Gochujang to control the consistency and flavor profile of Anaheim chili puree.

Jalapeños, (I buy diced and just add to dishes that way)

Sambal Oelek, chili paste

https://www.amazon.com/Sambal-Oelek-Chilli-Paste-18oz/dp/B000JMDHCC/

Go Chu Jang sauce (Asian savory/sweet hot sauce/condiment)

https://www.amazon.com/bibigo-Gochujang-Korean-Style-Squeezable-Bottle/dp/B01EWVOSXW/

Hot chili oil like this one. I don't buy at amazon just want to show you the jar

https://www.amazon.com/Dynasty-Hot-Chili-Oil-5-25/dp/B004VEA96G/

I think this might be the brand he uses, but it's hard to tell: https://www.amazon.com/Amore-Natural-Tomato-Paste-Ounce/dp/B001FA1KLW

Not a recipe but my personal favorite is sambal oelek.

Indonesian Chili Paste

Really depends on the food. Ramen gets Dave's Insanity Sauce (but just a drop! AND peanut butter, btw - so good), other Asian stuff gets Sambal Oelek, barbecue gets Dinosaur BBQ Devil's Duel, Tex-Mex gets Mountain Man, and so on.

I don't really have one "be all end all" sauce. It's all about letting the food pick the sauce.

No he means chili paste like http://www.amazon.com/Huy-Fong-Foods-Sambal-Ground/dp/B001MGEU0W/ref=pd_sim_gro_3?ie=UTF8&refRID=0RZA891K2MHDJ7YHBBYN

Siracha is sugar sauce really not what Tim is referencing.

Edit: inserted link of chili sauce I like and use

Hi mate.

I really like the normal or brown top sriracha.

I did recently but this and it has a decent kick to it. Lovely flavour too and it is versatile https://www.amazon.co.uk/gp/aw/d/B013HB0CC4?psc=1&ref=ppx_pop_mob_b_asin_title

You get a good size tub.

In most Asian grocers you can buy a bag of Korean red pepper powder that's for making kimchi. Just get the coarse kind. It comes in spicy and a milder kind. It'll give your kimchi that great red color. You can also use gochujang and it'll give it a nice and unique flavor. Here's a couple links on amazon so you can see what I'm talking about if you aren't familiar with them.


http://www.amazon.com/gp/aw/d/B005G8JKR0/ref=mp_s_a_3?pi=SL75&qid=1348778361&sr=8-3


http://www.amazon.com/gp/aw/d/B004R9GFJU/ref=mp_s_a_10?pi=SL75&qid=1348778361&sr=8-10

Is it this?

If you like spicy things; me and a buddy this over the weekend, was amazing 10/10. equal parts Kewpie Mayo and Sambal

0 carbs.

Hi, just wondering if anyone know the recipe to make this at home? They're delicious and I've been trying to recreate the same flavor but no luck. Why not just buy these, you ask? Because they're quite expensive, even at the local stores, $16 for a 6 pack, $25 online, but most importantly its too spicy, I'm hoping if I can make these myself, I'd just tone down the spiciness a little.

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I can get most of the ingredient such as hot pepper paste, red pepper flakes powder, udon noodles and other stuff. I just don't know how to recreate the flavor like the premade sauce pack. Any help would be greatly appreciated.z

You can make a good emulsion with tahini, but you do need more than a couple Tbsp. Per 28 oz chickpeas (1 lg can, 2 sm cans) I start with blending 1/2 C tahini, 1/4 C lemon juice and add water till its almost frothy and has the consistency of thin pancake batter. Then 2 cloves, a generous pinch salt, and drained chickpeas. Then just water to achieve consistency. Its a hassle to clean the blender, so consider a higher power immersion blender.

That's it: a good solid plain hummus bi tahini. Then for variety, you can add garnishes like sambal oolek (red pepper paste), better quality zaatar (wild thyme/sumac/sesame mix), smoked paprika, chopped pitted kalamata olives....

I found Tabasco to be too watery and expensive. I've switched over mainly to Sambal Oelek and Sriracha.

http://www.amazon.com/Huy-Fong-Sambal-Oelek-Sauce/dp/B001MGEU0W/ref=sr_1_1?ie=UTF8&qid=1314243268&sr=8-1

Here are the items i found that i cant get local. Any good/bad items or alternate options you would suggest?

> Mirin

Kikkoman Aji-Mirin

>Dashi

Ajinomoto - Hon Dashi

>Miso Paste

Shiro Miso Paste

>Gochujang

Sunchang Gochujang

>Kombu/Wakame/Nori (sea weed)

Welpac Dashi Kombu

Wel-Pac - Fueru Wakame

Nagai Deluxe Sushi Nori

>Furikake

JFC - Seto Fumi Furikake

>Bonito Flakes

Japanese Bonito Flakes

obviously

You can buy it in a tube. This way you use what you need and save the rest for later. http://www.amazon.com/Amore-Tomato-Paste-Ounce-Tubes/dp/B001FA1KLW

It's usually right by the Sriracha in most markets. It looks like this http://smile.amazon.com/Huy-Fong-Foods-Sambal-Ground/dp/B001MGEU0W/ref=sr_1_1_s_it?s=grocery&ie=UTF8&qid=1464729655&sr=1-1&keywords=sambal+olek (not an affiliate link and don't buy it from Amazon, it's crazy overpriced!) You can see the ingredients on the link - no sugar. If you can't find it at your regular grocery store in the Asian foods section, you should be able to find it in any Asian grocery store. All of our regular markets carry it, but then I live in the hot sauce capital of the US (Louisiana!).

I do, I like the whole range of normal hot sauces. When you start getting into the really painful stuff I'm not really into it, but a drop or two of Dave's Insanity Sauce can really improve a dish of mediocre mild salsa. At that rate the jar I bought on a whim will last a few decades. Eating Thai food I'll ask for a heat level of 2-3/4 out of 3, if that makes sense. 70% of my heat additions as an ingredient or condiment come from Sambal Oelek, I'll put it in everything from eggs to salad dressing. I'll use dried Thai chili flakes for other recipes like tacos or Lentil Dal. I keep Sriracha around, but it basically only goes on leftover pizza and a bottle will last me forever. My fiancee hates it, so I never include it as an ingredient. I will use a good amount in Pho though. Unfortunately for me, Tabasco is the most commonly available hot sauce, and I have a moderate dislike of the stuff. I'll eat it when the food is so boring it needs some heat added, but I'll pick pretty much any hot sauce in existence over it.
However, unlike my father, I can some times be perfectly content to eat foods with subtle flavors. He basically writes them off as bland, and then dumps a huge pile of any available hot sauce onto it.

Hmm, let me check some things.

Here's the website for the company that makes it, and they have a gift box sampler of hot sauces for $10. I don't know if they ship to Canada.

https://shop.huyfong.com/product/hot-sauce-sample-box/

It's on Amazon too.

https://www.amazon.com/s?k=huy+fong+chili+garlic+sauce&pd_rd_r=e6697579-5324-4214-bac4-28c332706473&pd_rd_w=AVtSJ&pd_rd_wg=i7HaV&pf_rd_p=67c9d84c-d98a-4415-a549-dd3360e9d207&pf_rd_r=E75T5R53GPNECRCS89M6&qid=1568426342&ref=sugsr_4

They have an 8.5 pound bottle for about $26! 🥵😍

https://www.amazon.com/Huy-Fong-Chili-Garlic-Sauce/dp/B00TSK82DA/ref=sr_1_4?keywords=huy+fong+chili+garlic+sauce&pd_rd_r=e6697579-5324-4214-bac4-28c332706473&pd_rd_w=AVtSJ&pd_rd_wg=i7HaV&pf_rd_p=67c9d84c-d98a-4415-a549-dd3360e9d207&pf_rd_r=E75T5R53GPNECRCS89M6&qid=1568426351&sr=8-4

So idk if they ship to Canada. Walmart.com has it too.

Search for the manufacturer, Huy Fong. You can also try google shopping too.

https://www.google.com/search?q=huy+fong+foods&source=lnms&tbm=shop&sa=X&ved=0ahUKEwjPtZq8ms_kAhVEgK0KHbmICDAQ_AUIEygC&biw=1229&bih=608&dpr=1.56

The price for the 18oz jar on google shopping is less that what I pay, less than half. I may start buying mine there because it's like $7-$8 in my grocery store.

If not that, if you know somebody in the states you can get them to mail it to you. It's a great sauce man. It's not the hottest, I don't want the hottest, but it's pure and has an amazing flavor with enough heat you know it's there.

If you get some, do yourself a favor and make some breakfast tacos or just put it on some eggs in the morning. HEAVEN!

Season chicken cook separately. Usually after veg start cooking I use fresh garlic and also Korean fermented pepper paste or sricha and mix it in with some honey served over soba noodles cooked in a chicken broth with diced chicken. Use this as my paste about a tablespoon https://www.amazon.com/Chung-Jung-One-Gochujang-500g/dp/B013HB0CC4/ref=pd_sbs_325_1?_encoding=UTF8&pd_rd_i=B013HB0CC4&pd_rd_r=1df13dd4-cc71-11e8-ba98-5b089291c505&pd_rd_w=bZixL&pd_rd_wg=rQhRG&pf_rd_i=desktop-dp-sims&pf_rd_m=ATVPDKIKX0DER&pf_rd_p=7d5d9c3c-5e01-44ac-97fd-261afd40b865&pf_rd_r=H4VTMDC5RFFV0X2ZCQQW&pf_rd_s=desktop-dp-sims&pf_rd_t=40701&psc=1&refRID=H4VTMDC5RFFV0X2ZCQQW

Thanks for your videos and this giveaway! You have a lot of great recipes that I've enjoyed, I love the sriracha deviled eggs!


This is another spicy recipe that I enjoy; Gochujang Baked Chicken


1lb Chicken pieces ( I use bone in thighs)
2 tbsp gochujang (Korean chili pepper paste )
1 tbsp white miso
1 tbsp soy sauce
2 tbsp rice vinegar
1 tsp toasted sesame oil
2 garlic cloves
1 tsp grated ginger
*1 medium tomato


Preheat oven to 375°F


Put the chicken in an oven safe dish, large enough to keep the chicken in one layer. Put everything else in a blender, blend until smooth. Pour the sauce over the chicken. If you're using chicken pieces with the skin on, use your fingers to partially separate the skin from the meat and add some of the sauce under the skin.


Bake the chicken for around 30 minutes (or until the internal temp is 165°F).


I serve it in lettuce wraps with julienned carrots, yellow peppers, cucumber and fresh basil.

Oh yes you have to get some gochugang

In case it needs a friend

Kind of a subjective question there.

What flavor Ramen? How hot do you like your sauces?

Have you only tried grocery store gochujang? I'm talking about the sweet, liquidy crap. I got a tub of true blue Korean gochujang (Extra hot) and its more of a tight paste. This stuff is great in Ramen and brings real heat!

Here is the level 3, but I picked up a level 4 in my local Asian Grocery Link

Recipe:
Ingredients:
1 Persian Cucumber diced in small squares
1 Mediun tomato (I used a yellow one) diced in small squares
1/2 Thinly Sliced Red Onion
Juice of 6 Limes
Juice of 1/2 Orange
1/2 Orange diced in small squares
1 Jalapeño sliced in thinly
1 Tuna Steak diced in small squares
1 inch squera Ginger for flavoring the marinade
1 avocado diced in small squares
Salt and Pepper added to marinade
Cilantro for marinate and some for decoration
Some scallions the green part for decoration

1 Table spoon of Gochujang (See link)
1 Table spoon of MIso paste (See link)
1 Tea spoon of fish sauce


Marinade:
Zeste or grate one lime and the orange
Add the juice of the Limes and Orange
Add the ginger
Add the onions
Add some cilantro
Salt and Pepper
1 Table spoon of Gochujang
1 Table spoon of MIso paste (See link)
1 Tea spoon of fish sauce

Taste, you can add more Gochujang if not spicy enought

Making the Ceviche

Add the Tuna to the marinade
Add additional salt to the Tuna before you mix
After 10 minutes have passed add the avocado and continue to marinade for an additional 20 minutes.

After 30 minutes, set the tuna, onions and avocado to a serving plate and mix in the tomatoes, cucumber, japapeños and additonal cilantro. Take out the ginger and discard.

Once all the ingridients are mixed add marinade to the dish.

Links to Pepper sauce and Miso.
http://www.amazon.com/dp/B00F0NPF5C/ref=sxr_pa_click_within_right_grocery_sr_pg1_3?psc=1
http://www.amazon.com/exec/obidos/ASIN/B002WTE0MQ/nerdwithkniv-20

Thanks for that.

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So I'm thinking something like this: https://www.amazon.com/Premium-Unpasteurized-Non-GMO-Doenjang-Sempio/dp/B00F0NPF5C/ref=sr_1_4?keywords=doenjang&qid=1551196094&s=gateway&sr=8-4

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Combine with spicy curry paste, spoon into a bowl of italian bread crumbs, and pan fried. Sound about right? I think it would make a great staple for travel. It's fermented, so it keeps well. Relatively cheap compared to nutrient content. High in protein. Would be good with gyozu sauce.

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There's also this stuff: https://www.amazon.com/Premium-Gochujang-Korean-Ingredients-Chung-Jung-One/dp/B00ESK1IU4/ref=sr_1_11?keywords=gochujang&qid=1551197025&s=gateway&sr=8-11

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There's far less bean in it though. I actually have some of this at the house too. Didn't realize it actually had bean in it. Thought it was just peppers. Still, that's two good candidates. I think I can pull this off.

Oh boy, I use my Instant Pot all the time. Just Saturday I threw in about five pounds of pork short ribs, some lime juice, chili garlic sauce, a little vinegar, dehydrated garlic and onion, salt, and a bit of cayenne pepper for extra spice. Added some water to not-quite-cover it all. Slow cook setting for 12 hours overnight. I separated it out into eight or so containers and paired it with some broccoli for pre-made lunches.

Here's my chicken noodle soup recipe.

You can throw pretty much any slab of fatty meat in the IP, put enough liquid in it to cover, and slow cook it into deliciousness. The best part is that you can buy the cheaper cuts of meat (more connective tissue) because slow cooking breaks those down and turns them into pure flavor. We can talk shop on beef stew if that would interest you. Also, you can reasonably eat for ~$2-3 per meal if you meal prep well.

Nan-pizza. Perfect for one person. You can either purchase precooked naan, or make it yourself via this recipe. Warning this step takes awhile, but it's no knead.

I used kochujang paste as a base, because its spicy and sweet and works well for me.

Then just top with mozzarella and anythings you like! I heat it up in a toaster oven since its just for one person. This is how I survived as a single person. There are so many variations! But, the kochujang is so flavorful, I often ate it just with the cheese!

I am going to have to try that, and add some of this for the kick too!

Red Rooster if you want some delicious Cajun vinegary hot sauce which goes amazing on pizza too

Sambal Oelek if you feelin for some Asian inspired hot sauce

Kung Pao Chicken http://www.myrecipes.com/recipe/kung-pao-chicken-50400000108350/

The recipe is written a little confusingly. but you can sub other vegetables, like green pepper and peas. I also sub This for the crushed red pepper and chicken breast for thigh. Also good soy sauce really makes a difference.

Edit the recipe really is hard to read so i will write it out since I am bored.

Ingredients

2 tablespoons dark sesame oil

1 cup chopped onion

2 garlic cloves, minced

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces

Sauce ingredients

3/4 cup water

3 tablespoons lower-sodium soy sauce

2 teaspoons cornstarch


1 teaspoon brown sugar

1/2 teaspoon Fresh minced ginger

1 to 1 1/2 teaspoons crushed red pepper

1. Cook onion until translucent in hot oil.
   
   2.Add garlic saute 30 seconds add chicken (after you salt and pepper it) and cook till almost done.
   
   
2. mix water, soy sauce Cornstarch brown sugar, ginger and Red pepper/chili paste, Add to pan
   
   
3. Add preferred veggies and top with peanuts. serve over white rice.
   
   Picture

This here is the best and only hot sauce you'll ever need:

http://www.amazon.com/Sambal-Oelek-Chilli-Paste-8oz/dp/B000JMAVXA/ref=sr_1_1?s=grocery&ie=UTF8&qid=1449061372&sr=1-1&keywords=sambal+oelek

Even comes in huge jugs:

http://www.amazon.com/Huy-Fong-Sambal-Oelek-Pound/dp/B004XWOS72/ref=sr_1_9?s=grocery&ie=UTF8&qid=1449061372&sr=1-9&keywords=sambal+oelek

Hey! I really like this since it keeps really well: https://www.amazon.com/OLOS-Chipotle-Paste-4-OZ/dp/B0097UW3EK/ref=asc_df_B0097UW3EK/?tag=hyprod-20&linkCode=df0&hvadid=312252971714&hvpos=1o2&hvnetw=g&hvrand=5584769903406455752&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9028321&hvtargid=aud-798931705416:pla-570883488185&psc=1

Thanks! I keep some of these handy to cut down on the "futz factor".

http://www.amazon.com/Sunchang-500g-Gochujang/dp/B002WTE0MQ/ref=sr_1_sc_1?ie=UTF8&qid=1383229778&sr=8-1-spell&keywords=gotchujong

the red pep paste you need.

This recipe and this one here are my two current favorites. For the first one, Halloumi cheese can be pricey, so I usually sprinkle feta on top instead! And the Korean-style is insanely fast/easy/inexpensive. I mixed a little bit of gochujang with the vinaigrette while it was boiling, and it really took the flavor to the next level, but you can use sriracha if you want, or just leave chili paste out of it. It tastes fantastic either way!

Just curious, [have you tried this other chili garlic hot sauce brand?](Huey Fong Sambal Oelek Chili Paste 8 Oz https://www.amazon.com/dp/B000JMAVXA/ref=cm_sw_r_cp_apa_i_2LoSCb6N1B0XW)

Recently my wife made a batch of wings with Gochujang (Korean) pepper paste, delicious! Spicy, garlicky, plus the interesting flavor of the peppers. You can find it at Asian markets or online.

I'm trying to figure out the floating booger looking things. We normally don't put book Choy in the noodles. That's just getting fancy and a personal preference of the chef. There's also slices of pork meat near the greens. The chilis are also according to preference. We would put sirracha or sambal oelek or other chili paste sauce with hoisin sauce, squeeze some lime and bean sprouts.

Edit: there's also chopped green onions, chopped cilantro, and fried chopped garlic (very tiny piece I can see near the greens).

Is it chili garlic sauce? I know I'm taking your description literally but without tasting it, I could only offer my best guess of this very popular condiment. My husband and I prefer it over sriracha.

Nope. Second ingredient in sriracha is sugar, avoid it. If you really want something with chilis try Sambal Oelek, basically just chilis, salt, and vinegar, no sugar.

Best spicy sauce: https://www.amazon.com/Huey-Fong-Sambal-Oelek-Chili/dp/B000JMAVXA/ref=pd_lpo_vtph_325_bs_lp_img_1?_encoding=UTF8&psc=1&refRID=EZHAWQ8HNQXMV1GDZFSN

> It would require someone to have ketchup and sriracha sauce and I just don't ever see that happening.

Why not?

I don't use Sriracha I use Sembal Oelek, very close. Sriracha has experienced a surge in popularity lately though. Marketing.

Funny thing, I have this on my desk in front of me, and I'm sure it was less than five bucks. Amazon wants sixty bucks for it???

Edit: Just went to T&T, you can buy Sriracha ketchup there.