Vegetable chilli sauce 食べるラー油

It’s delicious with Gyoza dumplings, ramen noodles or just on the rice!

Vegetable chilli sauce

Vegetable chilli sauce

Vegetable chilli sauce 食べるラー油
Recipe type: Sauce
Cuisine: Japanese Chinese
Prep time: 
Cook time: 
Total time: 
It's easy to make and keep for a month in the fridge.
  • Cold press sunflower oil 80ml
  • Toasted sesame oil 40ml
  • Garlic a whole medium size bulb - finely chopped
  • Spring onion 1 bunch - finely chopped
  • Dried small red chilli (powder ok, rough is better) 1 tbsp - finely chopped
  • Korean hot chilli paste-gochujang 1 tsp
  • Soy sauce 1 tbsp
  • Beet sugar ½ tsp
  • Ground sesame seeds 1tbsp
  • Sea salt a pinch
  • Homemade fried onion 2tbsp (optional but highly recommended!)
  1. Pour the sunflower oil in a frying pan on medium heat then before the oil gets too hot, add the finely chopped garlic and the spring onion into the pan.
  2. Fry the vegetables on low heat until they are slightly brown. This takes 3 to 4 minutes, however, the garlic gets lightly brown, it's ready to turn the heat off.
  3. Add the sesame oil into the vegetables and mix it well.
  4. Add the rest of the ingredients and mix them all very well.
  5. Keep the sauce in a sealed jar in the fridge.
  6. It will keep up several weeks!
Ramen noodle with vegetable chilli sauce

Ramen noodle with vegetable chilli sauce

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