Korean Crying Tiger Sauce
Korean crying tiger sauce being spread onto fried chicken.
Ingredients
- 1/4 cup Soy-Ginger Sauce, recipe follows
- 2 tablespoons fish sauce
- 2 tablespoons minced lemongrass
- 1 tablespoon minced fresh chives
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon minced Thai bird’s eye chiles
- 1 teaspoon chili garlic sauce
- Juice of ½ lime
- Pinch of sugar
Method
- In a small pot, combine the Soy-Ginger Sauce, 1 tablespoon water, the fish sauce, lemongrass, chives, cilantro, chiles, chili garlic sauce, lime juice, and sugar.
- Set over medium-low heat.
- Increase the heat to high and right when you see lots of tiny bubbles in the pot (around 6 to 8 minutes) remove from heat.
- Let cool before using. Yield should be 1/2 cup.
- Store in an airtight container and in the refrigerator for up to 1 week.