My Korean Dipping Sauce
photo by skat5762
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
1 batch of sauce
ingredients
- 88.74 ml soy sauce (I use Kikkoman)
- 44.37 ml water
- 14.79 ml rice vinegar or 14.79 ml cider vinegar
- 14.79 ml sesame oil
- 14.79 ml granulated sugar
- 1.23 ml ground black pepper
- 1 garlic clove, crushed
- 1 bunch green onion, chopped
-
if you want a little heat add
- 14.79 ml korean red pepper paste (Gochujang) (optional) or 1 jalapeno pepper, sliced (optional)
directions
- 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).
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Reviews
-
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!
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RECIPE SUBMITTED BY
taylortwo
United States