Thank you for this excellent dipping sauce. Made it excactly as the recipe says and added the extra heat. Did not have it with a dumpling but served it with plain skewered chicken, rice and a cucumber salad. Maybe not the traditional combination but we liked it!!!!
thanks - that's how my mom "measures" - very difficult for me to figure out teaspoons/tablespoons with that kind of method :o)
Picture this: a typical Middle Eastern appetizer table laid with all the typical Middle Eastern foods. There were Moroccan cigars (the kind you eat, not the kind you smoke), Kurdish kubbeh, Yemenite mllawach, Iraqi pitas, Greek hummous and Lebanese tehina. And in the middle of it all: taylortwo's Korean Dipping Sauce. I made up a triple batch, heavy on the scallions and the garlic, and I also added just a touch of finely minced coriander. It wasn't out of place at all, in fact, my new favorite combination is Moroccan potato pastelles dipped in Korean sauce. It's a new kind of fusion cuisine, Korean Levantine!
An ok sauce....a little salty and not much complexity in flavor. I needed extra sugar, rice wine vinegar and a splash of cider vinegar. I also added chopped fresh ginger and extra garlic.
Perfect with our dim sum. Easy to make and just what I was wanting. Thank you for sharing with us.
Delish!! Added a couple of slices of ginger. Have used this both as a dipping sauce and as flavoring w/ knife-cut noodles and broth.
Easy and yummy. Great with dumplings!
Used this recipe for scallion pancakes and a couple days later for the korean vege cakes. Very good. Thanks
Fine flavored dipping sauce. I make it with lower-sodium soy sauce so it's a bit less salty-tasting and double the garlic.