Korean Dipping Sauce

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.

• Ready In: 4 hrs 15 mins
• Serves: 25

Ingredients

• 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

Directions

1. 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.
2. Store in refer for up to two weeks.