Spicy & Sweet Fusion Chili Sauce
♣ Baek Jong-won Recipe Inspired! Homemade Spicy Chili Sauce ♪♩♬
When you’re craving something spicy and flavorful, this chili sauce, inspired by Baek Jong-won’s recipe, uses ground meat and vegetables you likely have at home. While following the basic recipe, I adjusted the sugar content to better suit my palate, resulting in a more appealing taste. It’s a versatile sauce that pairs wonderfully with fried rice, pasta, bread, and more!
Main Ingredients- 1 cup ground beef (approx. 100g)
- 1 cup ground pork (approx. 100g)
- 4 cups chopped onion (approx. 400g)
- 1 cup chopped carrot (approx. 100g)
Seasoning Ingredients- 3 Tbsp minced garlic
- 0.5 tsp ginger powder (or 1 tsp minced fresh ginger)
- 2 Tbsp chili powder (gochugaru)
- 2 Tbsp Cheongyang chili powder (adjust for spiciness)
- 5 Tbsp Worcestershire sauce
- 2 Tbsp ketchup
- 2/3 Tbsp sugar (adjust to taste)
- 0.5 Tbsp salt
- Pinch of black pepper
- 2 Tbsp cumin (ground)
- 2 Tbsp cooking wine (mirin or similar)
- 3 slices butter (approx. 30g)
- 3 Tbsp minced garlic
- 0.5 tsp ginger powder (or 1 tsp minced fresh ginger)
- 2 Tbsp chili powder (gochugaru)
- 2 Tbsp Cheongyang chili powder (adjust for spiciness)
- 5 Tbsp Worcestershire sauce
- 2 Tbsp ketchup
- 2/3 Tbsp sugar (adjust to taste)
- 0.5 Tbsp salt
- Pinch of black pepper
- 2 Tbsp cumin (ground)
- 2 Tbsp cooking wine (mirin or similar)
- 3 slices butter (approx. 30g)
Cooking Instructions
Step 1
Melt the 3 slices of butter in a wide pan over medium heat. Add the ground beef and ground pork, and stir-fry until browned. Once the meat is partially cooked, add the chopped onion and chopped carrot. Continue to stir-fry until the onions become translucent and tender. (Tip: Finely chopping the carrots can help even picky eaters enjoy them, and it adds a lovely texture to the sauce.)
Step 2
Once the meat and vegetables are well stir-fried, add the minced garlic (3 Tbsp), chili powder (2 Tbsp), Cheongyang chili powder (2 Tbsp), Worcestershire sauce (5 Tbsp), ketchup (2 Tbsp), ginger powder (0.5 tsp), cooking wine (2 Tbsp), and sugar (2/3 Tbsp). Stir everything together and cook for another minute to meld the flavors.
Step 3
Pour in 2 cups (approx. 400ml) of water and bring to a simmer over medium heat. Let the sauce gently bubble and reduce until it reaches your desired consistency. (Note: The onions release a lot of sweetness as they cook, so it’s best to start with less sugar and add more to taste later, rather than adding the full amount initially. I significantly reduced the sugar in this recipe.)
Step 4
Once the sauce has thickened nicely, stir in the ground cumin (2 Tbsp) and a pinch of black pepper. Cook for another minute. Cumin has a distinct flavor that some may find strong, so feel free to adjust the amount to your preference. Start with less and add more if you like it. (Tip: If you enjoy the taste of cumin, feel free to use a generous amount – it’s a common spice in Chinese cuisine, so if you’re familiar with it, you might like more.)
Step 5
Finally, transfer the completed chili sauce to a serving dish. Sprinkle with dried parsley flakes for an attractive finish. Enjoy this delicious chili sauce with fried rice, pasta, sandwiches, or any dish you desire!
