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Wet Wet Sauce is that all-purpose spicy savory topping that makes simple bowls of rice or roasted veggies taste next level. This easy chili oil sauce combines Korean flavors with the familiar kick of chili crisp. It comes together quickly with pantry ingredients and has become my go-to drizzle for everything from dumplings to grain bowls whenever I want a punchy layer of heat and umami.
The first time I made this sauce was for a big noodle night with friends and everyone asked for the recipe before dinner was even over. Now it is a staple in my fridge and I have caught family members sneaking spoonfuls onto everything.
Ingredients
- Green onions (white part, sliced): Adds a mild onion sharpness and freshness; look for crisp fresh stalks
- Minced garlic: Brings bold flavor; try to use fresh garlic cloves for the best bite
- Minced ginger: Layers in warmth and fragrance; choose plump firm ginger roots
- Gochugaru or Korean chili flakes: Provides heat and a smoky nuance; use authentic gochugaru for authentic flavor
- White sesame seeds: Give toasty crunch; lightly toast for an even nuttier note
- Vegetable oil: Carries flavor and creates that signature chili oil base; opt for a neutral oil like grapeseed or canola
- Soy sauce: Infuses salty umami; pick a naturally brewed soy sauce if possible
- Oyster sauce: Packs deep savory notes; a little goes a long way; choose a high quality brand for the best taste
- Rice vinegar: Brightens with light acidity; look for unseasoned rice vinegar
- Toasted sesame oil: Adds nutty layers; drizzle in at the end for the aroma and taste
Step-by-Step Instructions
- Prepare the Aromatic Base:
- Layer green onions, garlic, ginger, gochugaru, and sesame seeds in a large heatproof pot so they are ready for the hot oil infusion. This is what creates the initial flavor punch.
- Heat the Oil:
- Warm the vegetable oil in a saucepan over medium heat until it is shimmering hot but not smoking. Watch carefully for tiny ripples on the surface to signal readiness.
- Infuse the Flavors:
- Carefully pour the hot oil over the aromatic base prepared earlier. The mixture will sizzle and bubble; use a long spoon to give everything a gentle stir to combine and help the heat draw out those amazing flavors.
- Cool Then Add Sauces:
- Allow the mixture to cool slightly before stirring in the soy sauce, oyster sauce, and rice vinegar. This protects the delicate flavors of the sauces and preserves their brightness.
- Finish and Store:
- Once the sauce is cool enough to handle, stir in the toasted sesame oil for aroma. You can use it immediately or store in an airtight jar in the refrigerator for easy access during the week.
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I absolutely love using gochugaru in this recipe because its heat is gentle and complex rather than overwhelming. My first time making Wet Wet Sauce for a family BBQ led to everyone putting it on their grilled meats and even grilled corn. It has turned into a cherished all-purpose flavor bomb in our household.
Storage Tips
Wet Wet Sauce stays fresh when stored in a tightly sealed jar in the refrigerator. It will keep for up to two weeks, and the flavors continue to develop over time. Always use a clean spoon when serving to maximize shelf life.
Ingredient Substitutions
If you do not have gochugaru, try substituting with regular chili flakes but recognize it will bring a slightly different spice profile. Tamari can stand in for soy sauce if you want a gluten-free option. For a vegetarian version, choose a mushroom-based vegetarian oyster sauce.
Serving Suggestions
This sauce brings just the right zing to rice bowls, stir-fried vegetables, scrambled eggs, or noodle dishes. Spoon it over dumplings or roasted potatoes, or try stirring it into your favorite soup for instant depth and brightness.
Cultural Context
Wet Wet Sauce borrows from Korean chili oils and Chinese chili crisps, both widely beloved for their ability to elevate daily meals. Making your own means you not only control the spice and quality but get to carry on a tradition of brightening flavors in every home-cooked bite.
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My favorite addition is a little extra toasted sesame oil for aroma before serving and I always make a double batch because it disappears so fast in my house. This is the sauce that will quickly become a staple in your kitchen too; trust me.
Frequently Asked Questions
- → How spicy is this chili sesame oil?
The level of heat can be adjusted by the type and amount of gochugaru used. For milder flavor, use less chili flakes or select a mild variety.
- → What can I use this sauce for?
This condiment enhances noodles, rice bowls, grilled proteins, dumplings, and even roasted vegetables with deep, savory flavors.
- → How long does it keep in the refrigerator?
Stored in an airtight jar, it will last for about two weeks in the fridge. Always use a clean spoon to scoop.
- → Can I substitute the oyster sauce?
Yes, mushroom sauce or extra soy sauce are good alternatives if you prefer a vegetarian or shellfish-free option.
- → Is toasted sesame oil necessary?
Toasted sesame oil adds a rich, nutty aroma that complements the chili and aromatics, but can be omitted if unavailable.