Food Recipes Sauces, Condiments and Preserves LocoL Dipping Sauce Be the first to rate & review! Chefs Daniel Patterson and Roy Choi season their awesome tomato-based spicy sauce with Korean chile paste and use it with everything from fries and onion rings to burgers and chicken. By Daniel Patterson Daniel Patterson Daniel Patterson is a James Beard Award-winning chef and restauranteur from California renowned for his modernist aesthetic and innovative use of aromatherapy-inspired essences. His Michelin-starred flagship restaurant Coi was one of the top fine dining establishments in the San Francisco Bay Area for more than a decade. Food & Wine's Editorial Guidelines and Roy Choi Roy Choi Korean-American chef Roy Choi is known for sparking the chef-driven food truck trend with his Korean taco truck, Kogi BBQ, in Los Angeles. Choi produced the movies Chef and Broken Bread as well as The Chef Show on Netflix. Food & Wine's Editorial Guidelines Updated on July 1, 2015 Save Rate PRINT Share Close Photo: © Christina Holmes Active Time: 20 mins Total Time: 50 mins Yield: Makes 2 3/4 cups Cook Mode (Keep screen awake) Ingredients 1/4 cup vegetable oil 1 fennel bulb—halved, cored and finely chopped 3 garlic cloves, thinly sliced Salt Two 28-ounce cans whole peeled tomatoes, crushed by hand and drained 1/4 cup white wine vinegar 1/4 cup gochujang (Korean chile paste) Directions In a large saucepan, heat the oil. Add the fennel, garlic and a pinch of salt and cook over moderate heat, stirring occasionally, until softened, 15 minutes. Add the tomatoes and vinegar and bring to a boil. Simmer over moderate heat, stirring frequently, until nearly all the liquid has evaporated, about 10 minutes. Transfer to a blender. Add the gochujang and puree until very smooth. Season with salt and let cool completely, then refrigerate until chilled. Originally appeared: July 2015 Rate It Print