Zhoug is a traditional Middle Eastern sauce and condiment that's believed to originate from Yemen, but it's also very popular in Israel. The sauce is usually made from green or red hot peppers, garlic, coriander, cumin, cardamom, salt, and various spices.
There are many versions of the sauce, so people often add other ingredients into it, such as mint or lemon juice. What is important is that zhoug should always be spicy or pack some heat. Once prepared, zhoug is often used as an accompaniment to grilled meat, as a topping or a dip for vegetables, and sometimes as a sauce in sandwiches.
MAIN INGREDIENTS
Saengchae is a Korean term used to denote various salads made with sliced fresh vegetables that are coated in a spicy dressing. The most common variety of the dish is made with sliced daikon radish (mu), but cucumber saengchae is also popular, as well as versions with lettuce, cabbage, and added meat or seafood, while the dressing usually combines gochugaru chili flakes or gochujang chili paste, salt, garlic, vinegar, or fish sauce.
These salads are typically served as side dishes (banchan) and are traditionally garnished with sesame seeds or sliced scallions.
MAIN INGREDIENTS
Sepen is an extremely hot and spicy sauce originating from Tibet. Although there are many variations (thick or thin, chunky or smooth), it's usually made with a combination of red hot chili peppers, onions, tomatoes, scallions, garlic, celery, coriander, salt, and oil.
The ingredients are chopped by hand and stir-fried in oil until everything is cooked down. Once cooked, the sauce can be enjoyed as it is or mashed and blended until smooth. Sepen is typically served with mild Tibetan foods such as momo dumplings or laping.
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