Classic Stir Fry Sauce
Bold, full-bodied flavor — the “red wine” of our collection.
Shop$9.99 USDWE'RE BOWLCUT:
For People with Tastebuds – where the flavors we cherish meet the nutrition we crave
Bowlcut Plant-based Asian American sauces
Shop the sauces
Redefining what Eating Well tastes like for the new generation
We create reclaimed Asian American flavors — for the thoughtful eaters, culinary savants & everyone in-between
OUR PROMISE
Perfect flavor is also made with real ingredients
All natural, with care, and yes: Elder Approved.
From your neighborhood restaurant kid
Before there was Bowlcut, there was my family’s Chinese restaurant in Southern California — where cardboard boxes served as my makeshift stepping stools and the line cooks included eight year old me in everything they did.
The restaurant was my second home. Though it was hard and often thankless work, I was always inspired — by the vibrant flavors & aromas constantly wafting from the kitchen, the laughs & lively conversations wafting from the dining room.
In my own adulthood, I wanted a way to carry on those iconic childhood flavors while also eating well— something us next-gen kids finally have the privilege to do.
Bowlcut is that way. Our sauces are made the way they’re meant to be: with the same personal care as a homemade recipe; inspired by centuries of Asian cooking that never needed the fake stuff to imitate real flavor. They represent us: some are old favorites, some are family inspired, some are entirely new tastes born from years of flavor mixing.
All are yours for creating on your own terms. Welcome to the next era of your food story.
Read more
Our Stir Fry collection started with an old recipe from Chef Ung (thanks dad!).
The art of Stir Fry
Inspired by centuries of culinary excellence; adapted from an archival recipe of Chef Ung’s. Explore our homage to China’s most famous dish — remade for today’s busy lives.
Classic is full-bodied and bold like a red wine. Spicy Lemongrass is bright and zesty like a crisp white. Together they're literally ridiculous.
Spicy Lemongrass Stir Fry Sauce
Like a crisp, white wine — slightly sweet, savory and bright, aromatic from miles away.
Shop$9.99 USDThe whole pantry
Every sauce, set and extra on the store, with the price as listed.
Sauces
Spicy Dan Dan Sauce
Our version of the classic dan dan sauce, made with creamy, nutty sesame.
Flavor notes: Creamy, savory, spicy, tingly
Shop$9.99 USD
Classic Stir Fry Sauce
Smooth and savory umami, blended with secret spices & fresh-sourced aromatics.
An instant comfort meal favorite.
Shop$9.99 USD
Spicy Lemongrass Stir Fry Sauce
California coast meets Southeast Asian roots, like an afternoon lounging under citrus trees.
Finished with fruity bird’s eye chili for a delicate hint of spice.
Shop$9.99 USD
Chinese BBQ
Classic Chinese barbecue — straight from the family archives, reimagined for our busy lives.
Savory yet sweet just like traditional char siu pork buns, with a smoky white pepper finish.
Shop$9.99 USD
Chili Crisp
Sauce No. 1. This is bright spice, warm umami & mouthwatering heat — painstakingly crafted with heritage & unexpected ingredients.
Shop$13.99 USD
Spicy Chili Crisp
Our signature Chili Crisp, 2.5 times hotter.
For people who can really handle their spice (and looove letting you know) (us included).
Shop$13.99 USDSets
Chili Crisp StartersSpice lovers know: You need options. Add Chili Crisp for a kick & Spicy for a good time.$25.00 USD
Stir-Fry StartersWe set out to capture the essence of a stir fry sauce — with the ingredients and nutrition we craved. Then first one was so good, we had to do it twice.$19.98 USD
Bowlcut OriginalsThese are the sauces you want at arm's length at any given moment.$33.00 USD
Bowlcut StartersOh the things you can do with the right two sauces.$21.00 USD
Bowlcut MasterclassOne full-size jar of every Bowlcut sauce.$48.00 USD
The Culinary ExperienceIf you like to have fun with flavor (and save time in the process), proceed.$35.00 USD
Chili Crisp Starters
The new trio, and a hat
Our NEW TRIO of avocado oil based vinaigrettes: Light & bright vinaigrettes to decorate appetizers, salads, and even desserts.
-
Strawberry Yuzu Vinaigrette$10.99 USD
-
Carrot Cilantro VinaigretteImagine the flavors of a Vietnamese bánh mì, but squeezable.$10.99 USD
-
Aji Miso Ginger VinaigretteSavory and refreshing with a wink of spice.$10.99 USD
-
Bucket HatA gender-neutral bucket hat in Navy Blue — cause we all wish we had one of those back in the day.$20.00 USD
Some of you like to experiment, and who are we to stand in the way?
Mix and match a custom 2-pack from our bestselling originals — Chili Crisp, Spicy Chili Crisp, and Chinese Char Siu BBQ.
Our sauces play well with others (and even better with each other).
| 2-Pack | 2 Char Siu | $18.50 USD |
|---|---|---|
| 2-Pack | 1 Char Siu; 1 Chili Crisp | $21.00 USD |
| 2-Pack | 1 Char Siu; 1 Spicy Chili Crisp | $21.00 USD |
| 2-Pack | 2 Chili Crisp | $25.00 USD |
| 2-Pack | 2 Spicy Chili Crisp | $25.00 USD |
| 2-Pack | 1 Chili Crisp; 1 Spicy Chili Crisp | $25.00 USD |
| 4-Pack | 4 Char Siu | $36.00 USD |
| 4-Pack | 2 Char Siu; 1 Chili Crisp; 1 Spicy Chili Crisp | $36.00 USD |
| 6-Pack | 6 Char Siu | $52 USD |
| 6-Pack | 6 Chili Crisp | $69.00 USD |
| 6-Pack | 6 Spicy Chili Crisp | $69.00 USD |
Char Siu and Chili Crisp
Serve separately or scoop a bit of both onto any almost-there dish — these two play well with anything (and best with each other).
What is char siu sauce?
Of all the roasted meats of Chinese cuisine, char siu is perhaps one of the easiest to recognize. Char siu is a Cantonese pork dish, first marinated in a complex barbecue sauce before being roasted to perfection. Over the years, it’s become something of a comfort food in Cantonese cuisine — a welcomed sight on cold winter days, at family reunions, or spinning around the lazy susan at dim sum.
Because of its complicated cooking process, char siu dishes tend to get marked for “special occasions” — not the kind you might keep in your regular at-home rotation. But we happen to think it’s simply too damn good for that.
Traditionally, making char siu sauce demands a lot of time and even more attention.
Bowlcut is your new ready-to-eat char siu sauce.
Bowlcut’s Char Siu BBQ is ready-made so you just have to pour, but still retains all the distinct flavor of authentic char siu. It’s harder for a bottled sauce to do this than you might imagine — the usual preservatives and artificial additives that keep it shelf stable are the same ingredients that flatten and dull flavor.
The basics: What is chili oil?
There are very few sauces that all Asians feel equally and consistently as passionate about as chili oil. It’s our version of to-go tabasco — not a plastic takeout bag or designated errands tote found without some version of the good-on-everything sauce. Renowned for its versatility, there’s no shortage of creative and innovative ways to get your daily dose of chili oil — it’s just as undeniably good cooked in a dish as it is atop avocado toasts, dim sums, and even ice cream.
First peppery, then nutty-sweet, a mild fire building over time. Chili Crisp tends to be that girl at dinner parties, date night, late night kitchen runs, family reunions... you get it.
The chilis you use tend to determine the spiciness of your final sauce — we use Korean gochugaru flakes in our Chili Crisp for its well-rounded and slightly subtler heat so you can adjust the spice level to your desire.
Your guide to traditional Asian sauces
Sauce making is arguably the most essential part of Asian cooking. At the core of every childhood favorite or takeout staple is a perfect flavor bomb made from a blend of generational sauces and spices.
- 3rd century BC
Asian sauce making, as a craft and an art, dates back to the ancient days of human history—there’s mentions of doubanjiang, a spicy Chinese paste made from fermented soybeans, in the Rites of Zhou from 3rd century BC.
- 7th century BCE
Fish sauce has been around since 7th century BCE in Europe and North Africa, before finding its way to Southeast Asia.
- 2,000 years
Soy sauce (a true OG) is so old its precise origins is unclear, evolved over more than 2,000 years of sauce-fermenting tradition since the Qing dynasty.
- Ming Dynasty
The origins of Chinese chili oil date back to the Ming Dynasty, when chili was first brought over from Latin America.
Recipes, stories & musings from the Bowlcut kitchen
| Recipe | Servings and time | From the ingredient list |
|---|---|---|
| Chili Crisp Kimchi Mac & Cheese | 4-5 Servings | 55 minutes | 1/2 Lb pasta of choice (rigatoni recommended) 2 cups chopped kimchi |
| Chive Dumplings | 4 Servings | 30 minutes | 1 bunch (~2 oz) Chives 1/2 lb Shrimp - no shell |
| Classic Korean Bibimbap | 2 Servings | 30 minutes | Cooked short grain rice 1 fried egg |
| Honey Butter Chili Chicken Wings | 2-3 Servings | 30 minutes | 1 Lb chicken wings 1 tbsp Bowlcut Chili Crisp |
| Honey Chili Crisp Salmon | 2 Servings | 25 minutes | 1 8 oz salmon filet 3 tbsp Bowlcut Chili Crisp |
| Kimchi Fried Rice | 2-3 Servings | 10 minutes | 4 cups rice (cooled, day-old rice recommended) 1 cup aged kimchi |
| Kimchi Tuna Dip | 4 Servings | 15 minutes | 2 cans of Dong Won Kimchi Tuna (well drained) 1/4 cup diced red onion |
| Perfect Dumpling Sauce | 4 Servings | 10 minutes | 1/4 cup soy sauce 1/2 tsp Korean gochugaru |
| Chili Corn Soup | 4-6 Servings | 40 minutes | 4 tablespoons unsalted butter 4 cups chicken broth (or corn cob broth, instructions below) |
| Sizzled Scallion Chili Dip | 2 Servings | 20 minutes | 4 scallions (or green garlic), white and light green parts, thinly sliced 2 cups labneh, full-fat Greek yogurt, or sour cream |
| Butternut Squash Chili Crisp Soup with Yuzu 7-Spice | 1–2 Servings | 30 minutes | 1 butternut squash, roasted until soft 4 cups chicken or vegetable stock |
Shape is one of the elements I love to use in my work. I have used a few rounded shapes, which are like a half circle and bowl, as part of the design. Also, the slash is a shared element from Bowlcut branding. The combination is fun and energetic.
Christi Ahee
Christi Ahee is an LA-based ceramic artist who began her love affair with clay in 2011. She features colorful whimsical designs while prioritizing functionality. Each piece is handmade on the wheel for everyday use. We were drawn to Christi’s artful pieces and collaborated with her on a custom rice bowl to celebrate our launch and highlight talented AAPI artists we admire.
What was your inspiration behind the bowl you created for BowlCut?
I wanted to reference a staple food that was commonly used in any Asian cooking, so I looked to noodles. I wanted something that would be visually interesting and cohesive with my line of work (which features a lot of linear designs) without looking too literal.
What meal reminds you of home?
My mom almost always had a pot of kimchi jjigae going, so that's something that instantly reminds me of home.
Carrie Lau
Carrie’s fun shapes and patterns captivated us and we collaborated with her on a custom rice bowl to celebrate our launch and to highlight talented AAPI artists we admire. It was even more special to learn that she was a fellow restaurant kid having grown up in her family’s dim sum restaurant in Hong Kong – in her words below!
I was born and raised in Hong Kong and I moved to the United States 14 years ago. My dad owned a traditional dim sum and seafood restaurant when I was a kid. I went to the restaurant pretty much after school every day.
I liked being there; I really liked the handwritten menu which changed everyday depending on the highlighted dishes, and also the bowls, teapots and cups that are used there.
Curry Chicken, I learnt how to make it since 10.
PEOPLE ARE TALKING
“My family loves this and seriously puts it on everything! We went through my first order so fast I doubled up this time. Deliciously spicy and versatile, it’s our new staple.”
sizzled scallion chili dip created by @alisoneroman, remade by @joanneexu2w 
Asian American flavor, as it was meant to be
Even our emails have good taste.
EXCLUSIVE OFFERS, RECIPES & FIRST LOOKS THIS WAY.
If you’re not completely satisfied with your order, please email hello@thebowlcut.com and we will take care of it!
