8 Reviews of My Korean Dipping Sauce

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!

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!!!!

From: alex kim

On Mar 3, 2003

thanks - that's how my mom "measures" - very difficult for me to figure out teaspoons/tablespoons with that kind of method :o)

From: s'kat

On Jun 23, 2004

This is a fantastic dipping sauce. I recently had a dim sum night, and tried out three different dipping sauces for our dumplings. While all of them were great, this was the all-around favourite. The sesame oil is just the perfect amount to complement the mix of flavours. Good stuff, thanks!

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.

From: daisy M

On Feb 3, 2005

Good flavors but the amount of soy sauce was a bit too strong & salty for us. I will reduce it to 4Tbsp next time and increase the water.

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

From: LizP

On Feb 12, 2005

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.