Learn how to make a versatile spicy hot pot sauce that complements any ingredient. Sauté ginger, garlic, and green onions in hot sesame oil, then season with doubanjiang (spicy bean paste), soy sauce, and vinegar. This sauce is a perfect match for various hot pot ingredients like pork and vegetables, and it's a gem you'll want to keep on hand once you try it.
Ingredients
Main Ingredients (2 servings)
- Sliced Pork
- Chicken
- Beef
- Tofu
- Mushrooms
- Shun菊 (Edible Chrysanthemum)
- Daikon Radish
- Carrot
Seasonings
- [A] Ginger 1 tbsp
- [A] Garlic 1 tbsp
- [A] Green Onion 2 tbsp
- [A] Doubanjiang (Spicy Bean Paste) 1 tsp
- [A] Ground Sansho Pepper (to taste)
- [A] White Sesame Oil (to taste)
- Soy Sauce 5 tbsp
- Vinegar 2 tbsp
- Sugar (to taste)
- Black Pepper (a pinch)
- Chili Oil (to taste)
Steps
- Finely chop 1 tbsp Ginger, 1 tbsp Garlic, and 2 tbsp Green Onion.
- Heat Vegetable Oil (to taste) in a frying pan.
- In a bowl, combine the minced 1 tbsp Ginger, 1 tbsp Garlic, and 2 tbsp Green Onion. Add Ground Sansho Pepper (to taste) if desired.
- Pour the heated White Sesame Oil over the aromatics in the bowl. This technique enhances the fragrance of the ingredients.
- Add 1 tsp Doubanjiang (Spicy Bean Paste) to the bowl and mix well.
- Add 5 tbsp Soy Sauce and mix further.
- Add 2 tbsp Vinegar and stir.
- For a hidden depth of flavor, add Sugar (to taste) and Black Pepper (a pinch), then mix thoroughly.
- Finish by adding a little Ground Sansho Pepper and Chili Oil (to taste), stir everything together, and your Spicy All-Purpose Sauce is ready.
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