A spicy dipping sauce for Korean dumplings, scallion pancakes, and tempura. A twist on the basic soy sauce and vinegar version, this adds a lot or a little spice to your meal.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients:
- 1/3 cup soy sauce
- 1/3 cup rice wine vinegar
- 1 Tbsp sesame oil
- 1 Tbsp chili pepper flakes (kochukaru)
- 1 Tbsp scallions, thinly sliced
- 1 tsp finely chopped garlic
Preparation:
Mix all ingredients together and use as a dipping sauce for dumplings, scallion pancakes, mung bean pancakes, and tempura dishes.
*Can make in large batches and store in refrigerator for a couple weeks.
**If you don't have Korean chili pepper flakes (kochukaru), you can use cayenne pepper or sriracha sauce in the mix.
*Can make in large batches and store in refrigerator for a couple weeks.
**If you don't have Korean chili pepper flakes (kochukaru), you can use cayenne pepper or sriracha sauce in the mix.
