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In a large skillet cook onion, covered in hot oil for about 20 minutes over medium heat, stirring occasionally (reduce heat to medium-low if onions begin to brown). Add in the bell pepper and jalapeno peppers; cover with a lid and cook for 5 minutes, or until peppers are just tender. Add in all remaining ingredients; mix to combine and bring to a boil; reduce the heat and simmer uncovered for about 5 minutes. Cool to room temperature. Refrigerate overnight beofre using.
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Smoked jalapeño in tomato sauce — instant smoky depth
Guilin-style fermented chili sauce — noodles, dumplings, stir-fry
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine Korean chili powder — tteokbokki sauce, seasoning, pastes