My Korean Dipping Sauce Recipes
MY KOREAN DIPPING SAUCE
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? ;-)
Provided by taylortwo
Categories Sauces
Time 15m
Yield 1 batch of sauce
Number Of Ingredients 9
Steps:
- Mix all ingredients together and let sit for at least 2 hours in the refrigerator before serving to let the flavors blend.
- 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.
- This is great with any kind of steamed or fried dumpling (like Chinese dumplings or Korean mandu).
KOREAN DIPPING SAUCE
Make and share this Korean Dipping Sauce recipe from Food.com.
Provided by graciethebaker
Categories Korean
Time 5m
Yield 1 dish
Number Of Ingredients 6
Steps:
- Combine and serve in a pretty dipping dish along side dumplings or korean pan fried vegetables.
KOREAN DIPPING SAUCE
We like this dipping sauce with grilled beef or chicken. I'm thinking it would also be good as a dip for grilled shrimp.
Provided by Brenda.
Categories Korean
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine the soy sauce, sesame oil and rice vinegar in a small bowl.
- In a small, heavy, dry skillet over medium heat, add the sesame seeds and stir until they darken a bit.
- Remove and crush seeds.
- Add to soy mixture with sugar and scallions.
- You can double, triple, quadruple this recipe as desired.
Nutrition Facts : Calories 52.9, Fat 3.4, SaturatedFat 0.5, Sodium 1509.7, Carbohydrate 2.9, Fiber 0.7, Sugar 0.9, Protein 3.4
KOREAN DIPPING SAUCE
There are many ways to tweak a dipping sauce for Korean mandu (pages 44 and 46). The base is on the light side and great on its own, but you can add a variety of extras for more complexity and body.
Yield makes about 2/3 cup
Number Of Ingredients 9
Steps:
- In a small bowl, combine the soy sauce, vinegar, water, and sugar. Stir to dissolve the sugar and then taste. Adjust the flavor to suit your palate to arrive at a tart-savory balance. Add the sesame oil. For extra oomph and a thicker sauce, add the garlic, sesame seeds, scallion, and/or chile. Set aside for a good hour to allow the flavors to bloom.
KOREAN DIPPING SAUCE
This is a traditional dipping sauce that can be found in many restaurants throughout Korea. I first had it at a golf course in Daegu. I like to add hot pepper paste, but that would be your option. This is great with gyoza, yaki-mandu, dim sum, egg rolls, etc. Can also be used as a marinade for seafood and meats. Be careful how long you marinade your seafoods as the vinegar will denature the proteins (cook them) rather quickly.
Provided by Two Wheel Chef
Categories Sauces
Time 4h15m
Yield 25 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a seal-able container (I use a glass jar) and let sit for at least 4 hours to allow the flavors to meld.
- Store in refer for up to two weeks.
Nutrition Facts : Calories 18.3, Fat 1.1, SaturatedFat 0.2, Sodium 643.6, Carbohydrate 1.1, Fiber 0.1, Sugar 0.5, Protein 1.2
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