This is my own version of dipping sauce. The best version is my mom's, but since she never measures and is too swift in the kitchen to get down the exact proportions (she always gives me amounts like it should be THIS much in your palm) what am I supposed to do with that kind of measuring system? This is the next best thing and second best is just as good, right? ;-)
- 6 tablespoons soy sauce (I use Kikkoman)
- 3 tablespoons water
- 1 tablespoon rice vinegar or 1 tablespoon cider vinegar
- 1 tablespoon sesame oil
- 1 tablespoon granulated sugar
- 1⁄4 teaspoon ground black pepper
- 1 garlic clove, crushed
- 1 bunch green onion, chopped
if you want a little heat add
- 1 tablespoon korean red pepper paste (Gochujang) (optional) or 1⁄2 jalapeno pepper, sliced (optional)
- Mix all ingredients together and let sit for at least 2 hours in the refrigerator before serving to let the flavors blend.
- This will be heavy in the green onion department, so if you don't want as much, cut it down a little, but we love them and the green onions are what all of us go for first.
- This is great with any kind of steamed or fried dumpling (like Chinese dumplings or Korean mandu).
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!