My Korean Dipping Sauce

"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? ;-)"
photo by skat5762 photo by skat5762
photo by skat5762
photo by skat5762 photo by skat5762
Ready In:
1 batch of sauce




  • 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).

Questions & Replies

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  1. 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!!!!
  2. thanks - that's how my mom "measures" - very difficult for me to figure out teaspoons/tablespoons with that kind of method :o)
  3. 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!
  4. 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.
  5. To me, this is a classic dipping sauce! I’ve used regular sugar but I really like dark brown sugar better. I guess that’s just my preference. As to how your mom cooks her food and measures everything, my Polish mom did the same exact thing! She catered huge weddings and parties and probably didn’t have the time to mess with measuring spoons! Lol When I wanted to get my mom’s recipes I would have to watch every single move because she went to fast! When I could, I would grab her hand and dump what was in it into a measuring spoon, cup whatever. If she was pouring a liquid into the dish I would make her put it in a measuring cup then see how much of it she would pour into the dish! I know the both of us would be able to copy the way our moms made things now!! To explain the measurements some time back it sure was crazy!



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