Ingredients
- 3 tablespoons Vegetable Oil
- 12 Garlic Cloves
- 60g Ketchup
- 60g Red Chilli Paste
- 125ml Cane Sugar Syrup
- 3 tablespoons Chili Powder
- 3 tablespoons Apple Cider Vinegar
Korean Sweet Chilli Sauce
| Serves: 8 | Course: Accompaniment | Category: Sauces | Machine: Food processor | Total time (min.): 15 |
A delicious Korean inspired sweet chilli sauce. To make it more authentic, use Gochujang to replace the red chilli paste and Gochugaru to replace the red chilli powder. Once made, store in sterilised bottle and store in the fridge for up to 1 month.
Tools
- kCook Multi
- Jar
- Kcook bowl
Method
- Fit stir tool to kCook bowl
- Add vegetable oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 120°C, speed 3
- Then add garlic clove to the kCook bowl
- Cook with filler cap removed - 2 min, 98°C, speed 3
- Then add ketchup, red chilli paste, cane sugar syrup, chili powder and apple cider vinegar to the kCook bowl
- Cook with filler cap removed - 10 min, 98°C, speed 3
- Let cool slightly
- Transfer content of kCook bowl to jar carefully
- Chill in fridge until needed
- Serve