My Korean KitchenKorean Sweet Tangy Soy Dipping Sauce
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Ingredients
Serves 8- 1/2 tsp finely chopped green onion ((heaped), – You can add more if you like.)
- 1/2 tsp minced garlic
- 10 g onion ((0.4 ounces), thinly sliced )
- 4 Tbsp soy sauce
- 4 Tbsp water
- 1 green or red chili ((optional), I didn’t use this, but if you want to make it extra spicy sauce, you can add it.)
- 1/2 tsp Korean chili flakes ((gochugaru), You can add more for extra spiciness.)
- 2 Tbsp raw sugar
- 4 Tbsp rice vinegar (, (or white vinegar))
- 1/2 tsp sesame oil
- 1/2 tsp toasted sesame seeds
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Steps
- Step 1
Mix these in a bowl and stir until the sugar dissolves. (I normally prepare the sauce one day before I'm making the pancakes and keep it refrigerated. The sugar will be dissolved overnight even if you don't stir it. You can also lightly boil the sauce over low heat just until the sugar dissolves to quicken the process. It will have to be cooled down before use.)
- Step 2
Mix 7 Tbsp of the base sauce and sliced onion pieces. (Even if you don’t eat the onion slices, still add them as they add a nice extra flavour.) Serve as you need.
- Step 3
Mix remainder (7 Tbsp) of base sauce and the rest of the optional ingredients. Mix them well. (Frankly speaking, this combination isn’t that spicy to my tastebuds. Maybe occasional kicks near the end. Adjust the spiciness with Korean chili flakes and/or green/red chili as suggested above according to your desire.) Serve as you need.
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Mix these in a bowl and stir until the sugar dissolves. (I normally prepare the sauce one day before I'm making the pancakes and keep it refrigerated. The sugar will be dissolved overnight even if you don't stir it. You can also lightly boil the sauce over low heat just until the sugar dissolves to quicken the process. It will have to be cooled down before use.)
Source: My Korean Kitchen
