Redbloom

Clinical Study. Stanford MD
linktr.ee/redbloomchili We make recipes and content around gut health and wellness. Redbloom is the world's first SH*TLESS hot sauce.

Redbloom Health • Gut Healthy Chili Crisp
🧡 Live Spicy, without Irritation
🧡 Doc Approved • Low FODMAP • No Seed Oils
🧡
👇 Made Fresh. Engineered by molecular gastronomy, our Michelin-crafted chili crisp is scientifically proven not to give you THE SH*TS. Say goodbye to stomach aches, heartburn, breakouts, and those pesky burning sh*ts. We use AI to integrate the culinary philosophies of the world's best chefs, utilizing natural ingredients with appropriate molecular compounds and anti-inflammatory properties. Subsequently, we then apply microencapsulation techniques to prevent the neurotoxins in chili peppers from causing inflammation in your gut. Even individuals with IBS can eat our product worry-free. Our hot sauce has three flavors: Mild Mistress, Hot & Holy, and Bloom Bae. Spice levels range from 10,000 to 300,000 Scoville Units.

02/16/2026

The ultimate texture play is here! 🌊🌶️ Our Redbloom Jellyfish & Lotus Root Salad is crunchy, bouncy, and incredibly refreshing. If you’re a fan of authentic cold appetizers, this one is for you.
Between the collagen-rich jellyfish, the “snap” of lotus root, and the heat of our signature chili oil, every bite is an adventure. 🥢✨

Welcome to EP 24, Part 9/12 of our chili oil salad series. Follow for more!

📝 The Breakdown:
* Servings: 3-4
* Time: 15 mins (post-soaking)
* Flavor Profile: Zesty, spicy, and satisfyingly crunchy!

🛒 What You’ll Need:
* Jellyfish (and then a little more!)
* Lotus Root & Red Cabbage
* Carrots & Red Onion
* Rice Noodles
* Roasted Peanuts
* The Sauce: Redbloom Chili Oil, Rice vinegar, Soy sauce, sugar, and Garlic.
* Fresh Cilantro

👩‍🍳 Quick Steps:
1. Prep: Soak and rinse jellyfish. Quick blanch (5 secs) for the perfect snap.
2. Veg: Blanch lotus root and cook your rice noodles. Shred the cabbage and carrots.
3. Whisk: Mix Redbloom Chili Oil with vinegar, soy sauce, sugar, and garlic.
4. Toss: Combine everything in a large bowl.
5. Finish: Garnish with plenty of cilantro and crushed peanuts. Serve chilled!
🔥 PRO-TIP: Don’t over-boil the jellyfish! A 5-second “dip” in hot water is all you need to keep that iconic crunchy-bouncy texture.

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02/13/2026

Don’t cry over onions—eat them instead! 🧅🔥 Our Redbloom Onion & Tofu Skin Salad is a masterclass in bold, savory flavors. If you love a salad with a “bite,” this one is for you.
The secret is the fermented bean paste and Redbloom Chili Crisp dressing—it’s salty, spicy, and perfectly coats every strand of silky tofu skin and crunchy onion. 🥢✨

Welcome to EP 23, Part 8/12 of our chili oil salad series. Follow for more!

📝 The Breakdown:
* Servings: 2-3
* Time: 15 mins
* Flavor Profile: Sharp, savory, and deeply umami!

🛒 What You’ll Need:
* Sliced Tofu Skin
* Fresh Cucumber
* Onion (the star of the show!)
* Roasted Peanuts
* The Sauce: Fermented bean paste, Soy sauce, Rice wine, sugar, and Redbloom Chili Crisp.
* Garlic & Cilantro

👩‍🍳 Quick Steps:
1. Prep: Thinly slice your onions, tofu skin, and cucumber.
2. Whisk: Combine garlic, bean paste, chili crisp, soy sauce, rice wine, and sugar.
3. Toss: Add the veggies and tofu skin to the bowl and mix until everything is glossy.
4. Finish: Top with a handful of cilantro and crunchy peanuts. Serve immediately!
🔥 PRO-TIP: Soaking the sliced onions in ice water for a few minutes before tossing keeps them extra crisp and removes that lingering “onion breath” sting!

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02/12/2026

Forget boring salads—we’re eating Spicy Gochujang Beef Salad tonight! 🔥🥩 This dish is a total game-changer: tender sliced beef, crunchy sweet peppers, and a dressing that is pure umami magic.
By mixing fermented Gochujang with our Redbloom Chili Crisp, we’ve created a sauce that’s sweet, savory, and tingly all at once. It’s high-protein, high-flavor, and ready in under 20 minutes! 🥢✨

Welcome to EP 22, Part 7/12 of our chili oil salad series. Follow for more!

📝 The Breakdown:
* Servings: 2-3
* Time: 15 mins
* Flavor Profile: Bold, savory, and zesty!

🛒 What You’ll Need:
* Thinly sliced beef (Flank or Sirloin)
* Multi-colored Sweet Peppers
* Red Onion & Fresh Garlic
* The Sauce: Gochujang, Soy sauce, Rice vinegar, sugar, and Redbloom Chili Crisp.
* Fresh Cilantro

👩‍🍳 Quick Steps:
1. Sear: Flash-fry the beef strips over high heat until browned. Let them rest!
2. Chop: Slice your peppers and onions into thin strips.
3. Whisk: Combine Gochujang, chili crisp, soy sauce, vinegar, and sugar in a large bowl.
4. Toss: Throw in the beef, veggies, and garlic. Toss until everything is glossy and coated.
5. Garnish: Finish with plenty of fresh cilantro!
🔥 PRO-TIP: Use the beef juices! When you add the rested beef back into the dressing bowl, make sure those juices go in too—it thins the Gochujang perfectly and adds so much flavor.

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02/10/2026

Silky, creamy, and totally addictive! 🥢✨ Our Redbloom Beancurd & Century Egg Salad is the cooling high-protein side dish your dinner table has been missing.
The secret is the contrast: delicate soft bean curd meets rich century egg and the smoky, tingly heat of our signature Chili Crisp. It’s a 10-minute recipe that looks (and tastes) like pure luxury. 🌶️🥚

Welcome to EP 21, Part 6/12 of our chili oil salad series. Follow for more!

📝 The Breakdown:
* Servings: 2
* Time: 10 mins
* Flavor Profile: Creamy, umami-rich, and spicy!

🛒 What You’ll Need:
* Soft/Silken Bean Curd (Tofu)
* Century Eggs (Pidan)
* Green Onions & Fresh Cilantro
* Thai Chilies & Roasted Peanuts
* The Sauce: Rice wine, Sesame oil, sugar, salt, and Redbloom Chili Crisp.

👩‍🍳 Quick Steps:
1. Base: Drain the bean curd and place it on a plate (whole or cubed).
2. Toppings: Dice the century eggs and scatter them over the tofu with green onions and Thai chilies.
3. Whisk: Combine Redbloom Chili Crisp, rice wine, sesame oil, sugar, and salt.
4. Drizzle: Pour that spicy goodness all over the bean curd.
5. Finish: Top with crushed peanuts and cilantro for that essential crunch!
🔥 PRO-TIP: Use a spoon to “scoop” the tofu and egg together in one bite to get the perfect ratio of silk and spice!

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02/09/2026

Ready for a flavor bomb? 💣🥚 Our Century Egg & Smashed Cucumber Salad is the ultimate mix of creamy umami and refreshing crunch. If you’ve never tried century egg, this is the perfect way to start—the rich yolk paired with our zesty Redbloom dressing is a match made in heaven!

Welcome to EP 20, Part 5/12 of our chili oil salad series. Follow for more!

📝 The Breakdown:
* Servings: 2
* Time: 10 mins
* Flavor Profile: Creamy, spicy, and super refreshing!

🛒 What You’ll Need:
* Century Eggs (Pidan)
* Cucumber (Smashed!)
* Red Onion & Fresh Garlic
* Thai Chilies (for that extra 🌶️)
* Roasted Peanuts
* The Sauce: Soy sauce, Rice vinegar, Sesame oil, sugar, salt, and Redbloom Chili Crisp.
* Fresh Cilantro

👩‍🍳 Quick Steps:
1. Prep: Peel and wedge your century eggs with a wet knife.
2. Smash: Smack that cucumber! Break it down into bite-sized pieces.
3. Whisk: Combine garlic, chili crisp, soy sauce, vinegar, sesame oil, sugar, and salt.
4. Toss: Mix the cucumbers and onions in the dressing first.
5. Assemble: Gently fold in the eggs and cilantro so the yolks stay creamy.
6. Garnish: Top with peanuts and serve chilled!
🔥 PRO-TIP: Keep your century eggs in the fridge before prepping—slicing them cold helps keep the center firm and beautiful!

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02/06/2026

Looking for the ultimate texture-lover’s salad? 🥢✨ Our Redbloom Yuba & Wood Ear Salad brings together the “Big Three” of Chinese appetizers: Chewy bean curd, snappy mushrooms, and crunchy peanuts!
This dish is a plant-based protein dream that’s as fun to eat as it is delicious. The secret? Our smoky Black Vinegar and Redbloom Chili Crisp dressing that clings to every single fold of the yuba. 🌶️🖤

Welcome to EP 19, Part 4/12 of our chili oil salad series. Follow for more!

📝 The Breakdown:
* Servings: 3-4
* Time: 15 mins (post-soaking)
* Flavor Profile: Tangy, smoky, spicy, and snapping with freshness!

🛒 What You’ll Need:
* Dried Yuba (Bean curd rolls)
* Wood ear mushrooms
* Cucumber (smashed!)
* Roasted peanuts & Sesame seeds
* The Sauce: Soy sauce, Black vinegar, Sesame oil, sugar, salt, and Redbloom Chili Crisp.
* Fresh Garlic & Cilantro

👩‍🍳 Quick Steps:
1. Prep: Soak yuba and wood ear mushrooms until soft.
2. Blanch: Boil the soaked yuba and mushrooms for 2-3 mins. Drain and cool.
3. Smash: Smash your cucumber and mince the garlic.
4. Whisk: Combine all dressing ingredients in a large bowl.
5. Toss: Add everything together, tossing well so the yuba soaks up the sauce.
6. Finish: Top with peanuts and cilantro right before serving!
🔥 PRO-TIP: Use Chinkiang (Black) vinegar for this one—it adds a malty, smoky depth that white vinegar just can’t match!

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02/05/2026

Forget boring salads—our Fried Tofu Skin Salad is the protein-packed, spicy, and savory side you’ve been waiting for! 🔥🥢
Using thick, fried tofu skin slices gives this dish a hearty, “meaty” bite. The golden, porous texture acts like a sponge for our Redbloom dressing, making every mouthful an explosion of flavor.

Welcome to EP 18, Part 3/12 of our chili oil salad series. Follow for more!

📝 The Breakdown:
* Servings: 2-3
* Time: 15 mins
* Flavor Profile: Savory, nutty, and perfectly zesty!

🛒 What You’ll Need:
* Thick fried tofu skin slices
* Cucumber (smashed for maximum sauce!)
* Red onion & Garlic
* Roasted peanuts
* The Dressing: Soy sauce, Sesame oil, Rice vinegar, a pinch of salt/sugar, and a big scoop of Redbloom Chili Crisp.
* Fresh Cilantro

👩‍🍳 Quick Steps:
1. Slice & Blanch: Cut fried tofu skin into strips. Blanch in boiling water for 1-2 mins to soften, then drain.
2. Smash: Smash your cucumber with the side of a knife and chop into pieces. Thinly slice the onion.
3. Whisk: Mix garlic, soy sauce, sesame oil, vinegar, sugar, salt, and Redbloom Chili Crisp.
4. Toss: Combine the tofu, veggies, and dressing. Fold in cilantro and peanuts right before serving.
🔥 PRO-TIP: Blanching the fried tofu skin is key! it removes excess oil and opens up the “pores” of the tofu so it drinks up the chili crisp dressing.

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02/04/2026

Sometimes, the simplest cravings require the most straightforward solutions. 🥢✨ Our Redbloom 3-Ingredient Noodle Salad is the ultimate “emergency” meal—refreshing, tingly, and ready in the time it takes to boil water.
When you have high-quality noodles and our signature Redbloom Chili Oil, you don’t need a long grocery list to create a restaurant-quality bowl. It’s the perfect balance of chewy, crunchy, and spicy. 🌶️🥒

Welcome to EP 17, Part 2/12 of our chili oil salad series. Follow for more!

📝 The Breakdown:
* Servings: 1-2
* Time: 8 mins
* Flavor Profile: Pure, spicy, and refreshing!

🛒 What You’ll Need:
* The Noodles: Your favorite wheat or rice noodles.
* The Crunch: Fresh cucumber, julienned or smashed.
* The Heat: A generous pour of Redbloom Chili Oil.

👩‍🍳 Quick Steps:
1. Boil: Cook your noodles until al dente. Drain and rinse with cold water to keep them bouncy.
2. Prep: Slice your cucumber into thin matchsticks.
3. Toss: Combine the chilled noodles and cucumber in a bowl.
4. Drizzle: Pour Redbloom Chili Oil over the top. Toss until every strand is coated in that vibrant red gold.
🔥 PRO-TIP: If you want to take it to the next level, add a splash of soy sauce or black vinegar from your pantry—but honestly? The chili oil carries the team all on its own.

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02/03/2026

Craving that perfect Sichuan-style crunch? 🌶️👂 Our Spicy Pig Ear & Shank Salad is the ultimate texture-lover’s dream - packed with collagen, bold aromatics, and a serious kick from our Redbloom Chili Crisp.
Think tender pig shank meets the iconic “snap” of pig ear cartilage, all tossed in a savory, tingly dressing. It’s light, refreshing, and the perfect high-protein appetizer to level up your weekend spread. 🥢✨

Welcome to EP 16, Part 1/12 of our chili oil salad series. Follow for more!

📝 The Breakdown:
* Servings: 4
* Time: 90 mins
* Flavor Profile: Spicy, savory, and extra crunchy!

🛒 What You’ll Need:
* Pig ear & Pig shank
* Aromatic Onion & Garlic
* Fresh Cucumber (for that cooling crunch)
* The Sauce: Soy sauce, Oyster sauce, and a generous scoop of Redbloom Chili Crisp
* Fresh Cilantro & Chilis

👩‍🍳 Quick Steps:
1. Braise: Simmer pig ear, shank, and onion for ~75 mins until tender but crunchy. Chill and slice paper-thin!
2. Prep: Julienne your cucumber and mince the garlic.
3. Toss: Mix with soy sauce, oyster sauce, and Redbloom Chili Crisp.
4. Finish: Garnish with cilantro and extra chilis. Serve cold!
🔥 PRO-TIP: Slice the pig ears as thin as possible to soak up all that chili oil goodness!

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01/29/2026

📍Nanjing
Welcome to our chili oil sandwich series, where we show you all the delicious chili oil sandwiches around the world that you never knew existed.

Nanjing is basically crayfish capital. They have alcohol infused crayfish too. For this sandwich, boil crayfish in chili oil, then stuff all the tails into a toasted bun. Top with more chili oil. Make your own with our organic avocado oil chili crisp!

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01/27/2026

📍Xi’an
Welcome to our chili oil sandwich series, where we show you all the delicious chili oil sandwiches around the world that you never knew existed.

Did you know reverse sandwiches existed before open-faced sandwiches?
Chili oil, ground pork, green onion rolled into reverse sandwiches, topped with more chili oil, and steamed. This creates a sandwich with a texture of a thousand layers, that infinitely loops back to itself. Make your own with our organic avocado oil chili crisp!

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01/21/2026

Hello Spicy Empire!

We’ve grown so quickly over the years that I haven’t had the time to do any pop-ups, and I really missed connecting with our community in person. So this weekend we are heading back to Maum Market for their Lunar New Year event at the Lankershim Arts Center in North Hollywood!

Entry is Free!
RSVP link in bio ☝️

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http://linktr.ee/redbloomchili

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