The owner of Sagol Korean Food is Upeka, who was trained by her Sri Lankan husband – an executive chef at a Korean restaurant in Tanjong Pagar. Her stall often draws long queues.
In the jar of a blender, combine peanuts, hoisin sauce, sambal, brown sugar, apple cider vinegar, rice vinegar, Sriracha sauce, honey, soy sauce and fish sauce. Process until smooth. Remove center ...