Prep 15 mins
Cook 4 hrs
This is a traditional dipping sauce that can be found in many restaurants throughout Korea. I first had it at a golf course in Daegu. I like to add hot pepper paste, but that would be your option. This is great with gyoza, yaki-mandu, dim sum, egg rolls, etc. Can also be used as a marinade for seafood and meats. Be careful how long you marinade your seafoods as the vinegar will denature the proteins (cook them) rather quickly.
- 1 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon hot pepper paste (optional)
- 1⁄2 tablespoon sugar
- 1 tablespoon garlic, finely chopped
- 1 tablespoon gingerroot, finely chopped
- 1 tablespoon green onion, finely chopped
- Combine all ingredients in a seal-able container (I use a glass jar) and let sit for at least 4 hours to allow the flavors to meld.
- Store in refer for up to two weeks.
Excellent sauce for gyoza and other dim sum. As was suggested, I used this sauce as basting sauce for grilled prawns and zucchini and they came out great. I just marinated them for only 15 minutes in the sauce and grilled them quickly over gas oven grill. Thank you Two Wheel Chef for posting this excellent recipe for all to share.