Hi all,

I'm making Korean flank steak lettuce wraps for dinner, but one item
the grocery was out of was Sriracha chile sauce. What can be used as
a subtitute?

I have tabasco and garlic-chile paste on hand. Do you think either of
these are close enough?

Thanks for any help,
Kris

>
> I'm making Korean flank steak lettuce wraps for dinner, but one item
> the grocery was out of was Sriracha chile sauce. What can be used as
> a subtitute?
>
> I have tabasco and garlic-chile paste on hand. Do you think either of
> these are close enough?
>
> Thanks for any help,
> Kris

I saw the same recipe on the epicurious site this morning. Sriracha chile
sauce is a very hot bottled mixture that is not watery like salsa, but a
thicker consistency. I'd play with the garlic-chile paste first, before
adding the tabasco. I'd add some chopped tomatoes (fresh or canned) let it
sit for a bit for the flavors to meld, then add a bit of tobasco. Depends
on how hot you like your food.

Harriet & critters in Azusa

On Jul 11, 2:23 pm, "Harriet Neal" > wrote:
> > I'm making Korean flank steak lettuce wraps for dinner, but one item
> > the grocery was out of was Sriracha chile sauce. What can be used as
> > a subtitute?
>
> > I have tabasco and garlic-chile paste on hand. Do you think either of
> > these are close enough?
>
> > Thanks for any help,
> > Kris
>
> I saw the same recipe on the epicurious site this morning. Sriracha chile
> sauce is a very hot bottled mixture that is not watery like salsa, but a
> thicker consistency. I'd play with the garlic-chile paste first, before
> adding the tabasco. I'd add some chopped tomatoes (fresh or canned) let it
> sit for a bit for the flavors to meld, then add a bit of tobasco. Depends
> on how hot you like your food.
>
> Harriet & critters in Azusa

It IS that Bon Appetit recipe! Sounds good for summer, plus no heating
up my kitchen! (unless you count my rice cooker being on), I'll let
you know how it is.

I think I'll try the paste, dilute it a bit & maybe add a little
sugar? I think Sriracha is somewhat sweet from what I read.

Thanks for the input,
Kris

"Kris" > wrote in message
oups.com...
> Hi all,
>
> I'm making Korean flank steak lettuce wraps for dinner, but one item
> the grocery was out of was Sriracha chile sauce. What can be used as
> a subtitute?
>
> I have tabasco and garlic-chile paste on hand. Do you think either of
> these are close enough?
>
> Thanks for any help,
> Kris
>

Garlic-chile paste is close. You can buy Sriracha Chile Sauce in most
grocery stores today including Wal-Mart. It is pretty cheap and will keep
for ever in the refrigerator without much problem. It is also good in a lot
of other recipes.

http://www.amazon.com/Huey-Fong-Srir.../dp/B000LOAN66

Kris > wrote:

> I'm making Korean flank steak lettuce wraps for dinner, but one item
> the grocery was out of was Sriracha chile sauce. What can be used as
> a subtitute?

Gochujang. That is what Koreans use; it is not a substitute. They do
not use the Thai sriracha, as that would be fusion cuisine. Gochujang
contains some soybean paste, as a rule, and is usually less spicy than
sriracha, so use more of it, if that is what you want. Gochujang from
Sunchang is particularly well regarded.

Victor

On Jul 11, 3:58 pm, "Joe Cilinceon" > wrote:
> "Kris" > wrote in message
>
> oups.com...
>
> > Hi all,
>
> > I'm making Korean flank steak lettuce wraps for dinner, but one item
> > the grocery was out of was Sriracha chile sauce. What can be used as
> > a subtitute?
>
> > I have tabasco and garlic-chile paste on hand. Do you think either of
> > these are close enough?
>
> > Thanks for any help,
> > Kris
>
> Garlic-chile paste is close. You can buy Sriracha Chile Sauce in most
> grocery stores today including Wal-Mart. It is pretty cheap and will keep
> for ever in the refrigerator without much problem. It is also good in a lot
> of other recipes.
>
> http://www.amazon.com/Huey-Fong-Srir.../dp/B000LOAN66

I know, my store usually has it, but it was literally out of stock.

On the bright side, sounds like my paste will work pretty close.

Kris

Kris > wrote:
>I'm making Korean flank steak lettuce wraps for dinner, but one item
>the grocery was out of was Sriracha chile sauce. What can be used as
>a subtitute?

Any hot red sweet peppers.

But, um, sriracha is about as Korean as ketchup.

>I have tabasco and garlic-chile paste on hand. Do you think either of
>these are close enough?

Mix them and you'll be pretty close.

--Blair

Kris wrote:
>
> Hi all,
>
> I'm making Korean flank steak lettuce wraps for dinner, but one item
> the grocery was out of was Sriracha chile sauce. What can be used as
> a subtitute?
>
> I have tabasco and garlic-chile paste on hand. Do you think either of
> these are close enough?
>
> Thanks for any help,
> Kris

I'd go for the garlic-chile paste. More like Korean cooking than
Tabasco.