Korean Dipping Sauce

Korean Dipping Sauce

A tangy, savory blend of soy sauce, vinegar, and sesame for dumplings or grilled meat.

Total 10 min Makes 16 oz Calories 35/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame, Wheat

This quick dipping sauce balances salty soy sauce, bright rice vinegar, and toasty sesame oil with a touch of sweetness and heat. It comes together in minutes with no cooking required, making it a versatile companion for dumplings, Korean fried chicken, bulgogi, or vegetable pancakes.

Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons water
  • 2 tablespoons sugar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon toasted sesame seeds
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • 2 scallions, thinly sliced
  • 1 teaspoon gochugaru (Korean red chile flakes)
  • 1/2 teaspoon gochujang (Korean chile paste)

Method

  1. In a medium bowl, whisk together the soy sauce, rice vinegar, water, and sugar until the sugar dissolves.

  2. Whisk in the toasted sesame oil, gochugaru, and gochujang until the sauce is smooth and evenly colored.

  3. Stir in the minced garlic, grated ginger, sliced scallions, and sesame seeds.

  4. Let the sauce sit at room temperature for 10 minutes to allow the flavors to meld before serving.

  5. Transfer to a serving bowl or jar; store leftovers covered in the refrigerator for up to one week, stirring before use.

Rate this recipe

★ 3.7 (1)

Korean Dipping Sauce

This quick dipping sauce balances salty soy sauce, bright rice vinegar, and toasty sesame oil with a touch of sweetness and heat. It comes together in minutes with no cooking required, making it a versatile companion for dumplings, Korean fried chicken, bulgogi, or vegetable pancakes.

10 min 16 oz 35 cal

Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons water
  • 2 tablespoons sugar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon toasted sesame seeds
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • 2 scallions, thinly sliced
  • 1 teaspoon gochugaru (Korean red chile flakes)
  • 1/2 teaspoon gochujang (Korean chile paste)

Method

  1. 1

    In a medium bowl, whisk together the soy sauce, rice vinegar, water, and sugar until the sugar dissolves.

  2. 2

    Whisk in the toasted sesame oil, gochugaru, and gochujang until the sauce is smooth and evenly colored.

  3. 3

    Stir in the minced garlic, grated ginger, sliced scallions, and sesame seeds.

  4. 4

    Let the sauce sit at room temperature for 10 minutes to allow the flavors to meld before serving.

  5. 5

    Transfer to a serving bowl or jar; store leftovers covered in the refrigerator for up to one week, stirring before use.