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Nutrition Facts
Serving Size 1 batch of sauce 307g Recipe makes 1 batch of sauce)
Calories 277
Calories from Fat 125		(45%)
Amount Per Serving		%DV
	Total Fat 14.0g	21%
	Saturated Fat 2.0g	9%
	Monounsaturated Fat 5.5g
	Polyunsaturated Fat 5.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 6053mg		252%
Potassium 579mg		16%
Total Carbohydrate 28.8g		9%
	Dietary Fiber 4.2g	16%
	Sugars 17.3g
Protein 13.8g		27%
how is this calculated?

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My Korean Dipping Sauce

Recipe #50692 | 15 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: taylortwo
Jan 10, 2003

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?

1 batch of sauce (change servings and units)

Ingredients

6 tablespoons soy sauce (I use Kikkoman)
3 tablespoons water
1 tablespoon rice vinegar or 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, sliced (Gochujang) (optional) or 1/2 jalapeno pepper, sliced (optional)

Directions

1
Mix all ingredients together and let sit for at least 2 hours in the refrigerator before serving to let the flavors blend.
2
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.
3
This is great with any kind of steamed or fried dumpling (like Chinese dumplings or Korean mandu).

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #691234

On Feb 20, 2008

Used this recipe for scallion pancakes and a couple days later for the korean vege cakes. Very good. Thanks

0 people found this review helpful

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From: echo echo

On Nov 10, 2005

Fine flavored dipping sauce. I make it with lower-sodium soy sauce so it's a bit less salty-tasting and double the garlic.

1 person found this review helpful

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From: Mirj

On Oct 13, 2003

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!

5 people found this review helpful

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From: Pets'R'us

On Jan 28, 2003

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!!!!

5 people found this review helpful

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Read all 8 reviews