James's Chili & Preserved Radish Sauce 2.0

Steps

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1. 1
   Finely chop the long chilies, large chilies, and bell peppers. Cut with a knife rather than tearing by hand to avoid capsaicin irritating cuts or eyes.
   ▶ ≈3:43
2. 2
   Prepare minced garlic (and minced ginger if desired, especially good if pairing with seafood), and set aside.
   ▶ ≈5:05
3. 3
   Heat a generous amount of oil in the pan, add half of the chopped chilies (adding in batches if the heat is too high), and stir-fry gently over medium-low heat.
   ▶ ≈5:23
4. 4
   Season with salt and sugar, letting the chilies release moisture and soften; keep stirring continuously to prevent burning.
   ▶ ≈5:59
5. 5
   Add a small amount of cilantro for fragrance (omit if you dislike cilantro), and keep stir-frying until the chili oil turns a deeper red.
   ▶ ≈6:43
6. 6
   Sprinkle in the Korean coarse chili powder, keep stirring so the chilies soften evenly without burning, then add the remaining chilies and continue frying.
   ▶ ≈7:13
7. 7
   Add the minced garlic (and ginger if using), and gently fry over low heat until fragrant, so the chili oil takes on a garlicky aroma.
   ▶ ≈7:59
8. 8
   Add a bit more Korean chili powder and keep cooking so the oil color deepens and turns redder the longer it simmers.
   ▶ ≈8:33
9. 9
   Rinse the preserved dongcai briefly to reduce saltiness, then add it to the pan along with the preserved radish (cai pu) and stir well.
   ▶ ≈9:03
10. 10
    Season with white pepper and black pepper for extra aroma.
    ▶ ≈10:07
11. 11
    Once the sauce is bubbling, drizzle in the rice wine to add fragrance; this also helps the sauce keep longer.
    ▶ ≈10:39
12. 12
    Remove from heat, let cool completely, then transfer to a clean container and refrigerate.
    ▶ ≈10:57