This homemade Korean-style spicy sauce is so easy to make, delicious, and is Whole30 and Paleo compliant. The base of this sauce recipe consists of coconut aminos, fish sauce, green onions, and red chili pepper flakes (gochugaru).
Yes, this sauce deserves its very own post. Why? Because this spicy sauce is so versatile in all the different ways you can use it. You might be making this sauce regularly once you realize how easy it is to make and how it can be used in so many different ways.
The ingredients that go into making this sauce are probably all in your pantry right now if you do a lot of Asian-style cooking. Once you have all the ingredients, it literally takes five minutes to whip up.
Ingredients needed for this recipe
- Coconut aminos
- Fish sauce*
- Toasted sesame seeds
- Ground black pepper
- Green onions
- Cayenne chili peppers
- Red chili pepper flakes (gochugaru)
How to make this spicy sauce recipe
After you slice and/or mince up all of the onions, garlic, and peppers, it’s literally just a matter of mixing all of the ingredients together well in a small bowl. Enjoy!
You can use this sauce to dip spring rolls in, add on top of our pan-fried tofu, add into some doenjang soup for extra oomph, or you can even just add it on top of freshly steamed rice. If you’re doing a Whole30, this sauce can be used on top of simple sauteed spinach or other vegetables, steamed eggs, on top of steak lettuce wraps, or even on top of steamed mussels. Yum!
You’re really going to want to make this sauce regularly. We hope you enjoy this versatile Korean-style spicy sauce recipe!
- Mix all ingredients together well in a small bowl.
*If you’re following a specific diet restriction program (i.e. Whole30), please make sure you use a program compliant fish sauce.
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