Dragon Fire Sauce

This hot and spicy sauce only has a scary name like Dragon Fire Sauce; it most certainly isn’t blow-your-head-off hot – not in small amounts anyway! This sauce has so many uses and tastes great on so many things! Also, it is great for clearing your sinuses!

Dragon Fire Sauce might conjure up images of your tongue being on fire, but it really isn’t that bad. Sure, if you decided to spoon some of the sauce right into your mouth, you might feel like you’re going to die. But, who is going to eat this sauce with a spoon!? This sauce is meant for dipping, drizzling, seasoning, and flavouring.

This sauce has everything I need to make me happy when it comes to hot and spicy food. It is spicy and sweet, it has heat and umami, and the garlic and ginger add freshness. And, don’t get me started on gochujang! That stuff is wonderful! You see, Dear Reader, I absolutely love dried chili flakes. I’ve watched television chefs adding dried chili flakes to their dishes, and I always think the same thing – why bother!? If I’m only going to add a pinch, there’s no point. Let me give you an example of how much I love it.

We used to have pizza delivered every Friday night, but for the past year or so, I’ve been making homemade pizza every Saturday night for dinner. John.e and I are creatures of habit, so he always has mushrooms, peppers, red onions, and tomatoes. And, I always have my version of a Newfoundland Pizza. When making my pizza, I sprinkle a good two or three teaspoons of dried red chili flakes right over the sauce. Then, I pile on the cheese and toppings. I can’t eat homemade pizza without the chilies! Anyway, I digress. Let’s talk about this sauce!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Vegetable Oil – This is only a suggestion. I use it because it has very little flavour and will not interfere much. Use any oil you like.
• Garlic – Fresh garlic will result in the best flavour every single time. 
• Ginger – Fresh ginger is the way to go. It adds a warming, spicy flavour to recipes.
• Dried Red Chili Flakes – These can be found in almost every spice rack! I love the Kirkland brand at Costco and always have a jar in my pantry.
• Gochujang – You can find it in many big chain grocery stores and most certainly in Asian markets. It’s also available on Amazon.
• Low Sodium Soy Sauce – I tried using regular, but it was too salty for my tastes. If you only have regular, do not add the full tablespoon. Cut it with half soy sauce and half water.
• Honey – Honey sweetens the sauce, but also helps to keep it smooth and sticky.
• Water

WHAT IS GOCHUJANG?

Gochujang is one of my new favourite ingredients.  Don’t worry; it’s not too spicy at all and you can totally control how much you’re adding to your recipes.  So, what is gochujang?   It’s basically a savory, sweet, and spicy sauce made from red chilies, soybeans, barley, etc.  It’s spicy and sweet all at the same time.  Oh, and a little goes a long way!

I’m a weakling when it comes to spicy and heat toleration, so if I can handle it, so can you!  Gochujang is also very easy to find.  It’s at every Asian supermarket and even some of the larger national grocers. If you can’t find it, you can substitute it by mixing 1 tablespoon each of chili powder, ketchup, soy sauce, and sugar.  Add 1/2 teaspoon of dried red chili flakes and whisk together.  Let it sit in the fridge for a few hours to marry together.

Gochujang cannot be completely replicated in substitute form, but that little recipe will give you a decent substitute without the depth and complexity of the original gochujang flavour.  Trust me, Dear Reader, it will still be delicious!

HOW TO MAKE DRAGON FIRE SAUCE

The recipe is so easy it really should be called a recipe at all! If you have access to a burner, a saucepan, and a whisk, you can make this sauce in less than 10 minutes – and that includes the time it takes to measure out the ingredients! Here’s how I make it:

Place your saucepan on the burner, but don’t turn on the heat just yet. Measure out the vegetable oil, minced garlic, and grated fresh ginger. Get those into the saucepan. Now turn the heat on to medium. Stir and fry the garlic and ginger until fragrant. Do not brown the garlic or ginger! We are not browning; we are releasing the natural oils and flavour so that the sauce tastes even better. Once the oil starts to sizzle, only cook for 2 minutes, stirring constantly. Remove from heat.

Next, add the remaining ingredients and whisk until everything is mixed well. Yes, that’s how I do it. Everything goes into that skillet and I whisk everything together until I’m left with a thick, sticky sauce. Once it is completely cooled, I transfer it to a food-safe, glass jar with a lid and stick it in the refrigerator. The sauce can be kept in the fridge for 7-10 days.

USING DRAGON FIRE SAUCE

Now that you have a jar of Dragon Fire Sauce in your fridge, what are you going to do with it? Well, in our home – actually, I should just say my home, because John.e won’t eat spicy or hot food at all – there is no shortage of ways to put this sauce to good use.

The day I made the batch you see here in the photos, I was dying to use it, so I cut two boneless, skinless chicken thighs into roughly one-inch pieces. I fried the chicken in a skillet with salt, ground black pepper, and a bit of olive oil. Once the chicken was almost done, I added a little bit of butter and half a small, sliced onion. I continued to fry the chicken until it was cooked through. Then, I added a tablespoon of the sauce, some toasted sesame seeds, and chopped green onions. A quick toss and I piled it onto a bed of steamed rice. OMG – it was wonderful!

Speaking of rice, I love to add a little bit of the sauce to the water that I’m cooking rice in – it is so good! Also, it’s a great dip for fries, and it will even work on a sandwich. Stir some into mayo for a hot and spicy aioli. You can add a tablespoon of this sauce to your favourite ramen too. If you’re making a homemade bibimbap at home, this sauce has all of your umami needs covered! And, if you’re cooking style is more laid back, try whisking some into your scrambled eggs before you cook them. Yum!