Step 1

Prepare by blanching any vegetable, protein, and carbs of your choice. I love napa cabbage, mushrooms, and bok choy for vegetables, fish balls, and thinly sliced meat for protein. For carbs, I usually use instant noodles.

Step 2

Add garlic, green onion, roasted sesame seeds, ground Sichuan peppercorn, Korean red chili flakes, sea salt, and homemade chili oil in a bowl to make the chili sauce. Heat 4 tablespoons of oil and pour it on top of the ingredients. Mix well

Step 3

Mix roasted sesame paste, soy sauce, black vinegar, and hot water for the sesame paste. Mix everything till smooth.

Step 4

Combine the sesame paste and chili sauce, and that's it!

Step 5

Drizzle the sauce on top of the blanched ingredients, and enjoy!