Korean Spicy Dressing

Korean spicy dressing aka Yangyumjang is one of the most frequently used dressing for variety of Korean foods. Its blended flavor of some of the most common Korean ingredients with a kick of spice, sourness, sesame, and of course some garlic compliment each other very well. This dressing is used for Bibimbap, Korean spicy cold noodles (although for some, grated pear or apple is also added), and even for some pork or chicken stir fry marinade. This flavor is like a backbone of Korean flavors in most spicy Korean cuisine.

Ingredients: Korean red pepper paste (2 tablespoons), red pepper powder (1 teaspoon), sesame oil (2 teaspoons), sesame seeds (1 teaspoon), apple juice (1 tablespoon), vinegar (1 teaspoon), soy sauce (1 teaspoon), sugar (2 teaspoons), and finely minced garlic (1 teaspoon)

Optional ingredient: Hot mustard

Thai Hot Sauce (Phrik nam pla)

You will find this wonderful and salty Thai chili fish sauce at Thai restaurants.  I love this sauce.  I never thought I would pour fish sauce on my rice but this is different.  The combination of Thai chili and fish sauce makes the world of difference.  Every time I get Thai food, I have to have this sauce.  I supposed this is called phrik nam pla in thai.  The minute I had an idea to make this at home, I’ve been enjoying some of the simplest meals at home (i.e. rice and fried eggs) with this hot sauce. You can easily make this sauce at home.

1. You will need some Thai peppers. They are small and thin like below.  SUPER SPICY!

2. Make sure you wear gloves when touching these peppers because otherwise your hands will be on fire afterwards. They are so spicy!


3. Chop them all.


4. You will needs a squeeze of lemon. Use 1/4 of a lemon and squeeze it all into the sauce.


5. You will need 1 spoon of finely minced garlic.


6. The rest of the sauce will be fish sauce.


7. Pour the fish sauce into the mixture of the peppers, garlic and lemon juice.


Enjoy! Don't eat too much of this thing because it will be too painful.