chilli jam

Chilli Jam — quick, sticky, and loud. Works on skewers, dumplings, or a spoon straight to the face. No fluff.

Ingredients

• Red onion — 100 g (about 1 small)

• Red chilli — 60 g (adjust to heat)

• Peanut oil — 40 g

• Gochujang — 50 g

• Raw sugar — 80 g

• Rice vinegar — 60 g

• Light soy — 30 g

Method

1. Prep: Finely dice the red onion. Deseed and finely chop the red chillies (leave seeds in if you want extra fire). Keep everything measured and ready.

2. Sweat: Heat peanut oil in a medium saucepan over medium heat. Add the diced onion and cook, stirring, until translucent and soft — about 6–8 minutes. Don’t let it brown.

3. Add chilli: Toss the chopped chillies into the pan and cook 2–3 minutes, stirring, until fragrant.

4. Build the base: Lower heat slightly. Add the gochujang and stir to melt and coat the onion and chilli evenly.

5. Sweet-sour balance: Stir in the raw sugar, rice vinegar, and light soy. Bring to a gentle simmer, stirring to dissolve the sugar.

6. Reduce: Keep simmering on low for 12–15 minutes, stirring occasionally, until the mixture thickens to a jammy consistency. It should cling to a spoon. If it’s too thick, splash 5–10 g water; if too thin, keep reducing.

7. Finish: Taste and adjust — more vinegar for tang, more sugar for sweetness, more soy for saltiness. Remove from heat and let cool slightly.

8. Store: Transfer to a sterilized jar. Jam will thicken more as it cools. Keeps refrigerated for up to 2 weeks.

Serving ideas

• Brush over skewers in the last minute of grilling.

• Dollop on fried chicken or karaage.

• Mix with mayo for a spicy-sweet sandwich sauce.

• Serve as a dip with dumplings or spring rolls.

Notes

• Gochujang brings umami and depth; swap for miso + chilli paste if you must, but it won’t be the same.

• Use neutral oil if peanut allergy is a concern.

• For a smoother jam, blitz briefly with an immersion blender before cooling.