My Korean KitchenThree Ultimate Korean BBQ Dipping Sauces
Save it, plan it, shop for it.
Supper turns recipes like this into a planned week and a sorted grocery list — then walks you through cooking, hands-free. Coming soon to iOS.
Ingredients
Serves 2- 3/8 tsp minced garlic
- 3/8 tsp minced onion
- A thin slice of onion (to be added in a serving plate)
- 1 Tbsp coarsely chopped pistachio nuts ((about 15 to 18 shelled pistachio nuts. You can use other nuts instead if you prefer))
- 2 Tbsp Korean soybean paste ((DoenJang))
- 1 Tbsp soy sauce
- 1 Tbsp water
- 1 tsp white vinegar
- 3/4 tsp maple syrup
- 1 1/2 tsp Korean chilli paste ((Gochujang))
- 2 tsp white sugar
- A pinch fine sea salt
- A pinch ground black pepper
- 1 Tbsp sesame oil
- 1 tsp sesame oil
- 3/4 tsp toasted sesame seeds
- A dab of wasabi paste ((from a tube) – to be pasted on the side of a serving plate)
Open in Supper to scale servings and turn this into a grocery list.
Steps
- Step 1
Combine the ingredients in a bowl, mixing well. Then, portion the mixture into individual dipping plates as needed.
- Step 2
Simply add the listed ingredients directly to a serving plate. If you're serving a larger group, prepare individual dipping plates for each person instead. (This is how my mum did it at her restaurant – no need to mix a large batch in a bowl.)
- Step 3
Combine the first four ingredients listed above in a bowl, stirring until the sugar dissolves.
- Step 4
Using a spoon (a 1 Tbsp measuring spoon works well), portion the sauce onto individual dipping plates as needed.
- Step 5
Add the sliced onion to the sauce and place wasabi paste on the side of the plate.
Interactive, hands-free timers are available in the Supper app.
Combine the ingredients in a bowl, mixing well. Then, portion the mixture into individual dipping plates as needed.
Source: My Korean Kitchen
