Phuc Sauce

Written by Updated on June 6, 2022 in Asian, Sauces + Spices
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Phuc Sauce is a rendition of hot chili or scorched garlic oil that you would traditionally find in the ramen world. However, I’ve found this sauce to be incredible on a variety of dishes including, but certainly not limited to, wings.

The secret to this one is blackening the garlic. The darker you get the garlic, the better the taste of the oil.

This one is really easy to prepare, so grab a pan, a pot and a blender and let’s get to it!

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Phuc Sauce
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Phuc Sauce

Recipe by Johnny BeaversCourse: SauceCuisine: AsianDifficulty: Easy
Servings

2

cups
Prep time

10

minutes
Cooking time

1

hour 
Total time

1

hour 

10

minutes

Ingredients

  • 1 BAG Peeled Garlic Cloves (about 40)

  • 2 Shallots (medium size)

  • 2 1/2 CUPS Light Oil (vegetable or canola)

  • 2 TBSP Red Pepper Flakes

  • 1 TBSP Szechuan Peppercorn

  • 2 TSP Kosher Salt

Instructions

  • Add about 2 TBSP of light oil to a non-stick pan, on MED-HI heat, blacken the garlic. This should take 30-40 mins. Salt the garlic when you add it to the pan to release any water.
  • Thinly slice the shallots and salt them to release any water.
  • Add the 2 1/2 CUPS of light oil to a medium pot and bring to about 200ºF.
  • Once the garlic is blackened, add the shallots and allow them to begin to caramelize.
  • Add the garlic, shallots, red pepper and pepper corn to the oil. Cook for 20 minutes.
  • Put the mix in a blender and blend until the mixture is smooth.

Notes & Prep

  • The blacker the garlic, the better the taste!