Mike's Sweet Asian Dipping Sauce

Name: Mike's Sweet Asian Dipping Sauce
Total time: 600 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 tbsp Gochujang Roasted Hot Pepper Paste; 1 Cup Fresh Green Onions [green & white ends - chopped]; 10 Thai Chilies [stems removed - fine minced]; 1/2 tsp Fresh Cracked Black Pepper; 1 tbsp Fine Minced Lemon Grass; 1 Cup Fresh Garlic [smashed - fine minced]; 1/2 Cup Fresh Cilantro Leaves; 1 LG Jalapeño [diced]; 1 Cup Fresh Thai Basil Leaves; 2 tbsp Fresh Ginger [minced]; 1/4 Cup Rice Wine Vinegar; 2 Cups Chicken Or Beef Stock; 1 tbsp Quality Fish Sauce [or more to taste]; 1/4 Cup Brown Sugar [or more to taste]; 1/4 Cup Soy Sauce

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Finding myself out of my pre-fabed Asian sauce one evening - I created my own. Now, this is my only, "go to," sweet Asian dipping sauce.

Our family regularly makes assorted fried Asian appetizers. With those, we always employ this sweet, savory and spicy dipping sauce. We dip and literally pile on those fresh, chunky, chilly contents on top of our piping hot, crispy fried appetizers! Everything from Seafood and Vegetable Tempuras, Egg and Spring Rolls, Crab Rangoon, Wontons, Pot Stickers, Korean BBQ and charcoal grilled Yakitori meats. It's fantastic drizzled over Jasmine sticky rice as well.

I'll also marinate my Korean BBQ ribs, chicken, pork and fish in this same sauce when we're in the mood for a sweet, killer Asian kick! See examples of both chicken and fish at the base of this recipe.

Finding myself out of my pre-fabed Asian sauce one evening - I created my own. Now, this is my only, "go to," sweet Asian dipping sauce.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Finding myself out of my pre-fabed Asian sauce one evening - I created my own. Now, this is my only, "go to," sweet Asian dipping sauce.

Saved

Ingredients

10 mins

10 servings

1 tbspGochujang Roasted Hot Pepper Paste
1 CupFresh Green Onions [green & white ends - chopped]
10Thai Chilies [stems removed - fine minced]
1/2 tspFresh Cracked Black Pepper
1 tbspFine Minced Lemon Grass
1 CupFresh Garlic [smashed - fine minced]
1/2 CupFresh Cilantro Leaves
1LG Jalapeño [diced]
1 CupFresh Thai Basil Leaves
2 tbspFresh Ginger [minced]
1/4 CupRice Wine Vinegar
2 CupsChicken Or Beef Stock
1 tbspQuality Fish Sauce [or more to taste]
1/4 CupBrown Sugar [or more to taste]
1/4 CupSoy Sauce

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Steps

10 mins

1

Here's what you'll need.
2

Authors Note:
You can find all of the ingredients I've listed at your local Asian market. What's more, you'll get the highest quality and best prices there - as opposed to your local supermarket.
Pictured below is a great brand of Korean Gochujang Hot Pepper Paste.
3

Fine mince all of your vegetables.
Keep Basil and Cilantro leaves whole.
Wear gloves when chopping peppers.
4

Gently simmer everything except for your Roasted Gochujang Hot Pepper Paste, Thai Basil and Cilantro leaves for 10 minutes in a small pot.
5

Turn off heat and add your Gochujang Hot Pepper Paste, Thai Basil and Cilantro leaves. Mix well and allow sauce to cool on the stove. This is what's called, "a layered effect," or, "steeping."
6

That's it!
Pictured is my Asian Sweet Dipping Sauce and Cream Cheese Wontons.
Serve as a dipping sauce - hot or chilled. Or, marinate your favorite meats or fish in it for several hours. Even overnight. Just make sure your sauce has cooled off sufficiently before marinating your fish or meats.
Garnish with fresh Thai Basil and Cilantro.
7

Examples:
Marinating thick chicken breasts in sweet Asian dipping sauce for 3+ hours.
8

Oven baked marinated chicken breasts with juices and tight fitting lid at 425° for 35 - 40 minutes.
9

Then, I grilled the chicken breasts. Grilled just until a decent char has formed.
10

Oven baked and grill charred chicken breasts nested on a bed of pan fried rice with marinade drizzled over both.
11

Marinating Mahi-Mahi in my Sweet Asian Sauce. To be marinated overnight - pan glazed to seize the sugar. Then, grilled for 10 minutes on a cedar plank.
12

Pictured:
Glazed Mahi-Mahi piled high with my Sweet Asian Sauce mixture over a bed of fluffy rice.
13

Enjoy this simple taste of Asia!

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MMOBRIEN @cook_2891564

on March 17, 2016 21:43

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!