Soy Scallion Dipping Sauce

Name: Soy Scallion Dipping Sauce (Yangnyum Ganjang)
Yield: Makes approximately 1½ cups (375 ml)
Cuisine: Korean
Ingredients: 2 tablespoons water; ¼ cup (20 g) chopped green onion (scallion); 2 teaspoons Korean coarse red pepper flakes; 2 tablespoons dark sesame oil; 2 tablespoons rice vinegar or apple cider vinegar; ¼ cup (65 ml) soy sauce, preferably low sodium; 1 tablespoon honey; 2 tablespoons Crushed Roasted Sesame Seeds

Yangnyum Ganjang

Preparation info

Makes approximately
1½ cups

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

Salty, spicy and sour, this simple-to-make sauce enhances everything from pancakes to tofu dishes. For the freshest results, we suggest that you add the green onions (scallions) when you are ready to use the sauce. The green onions wilt and darken in color if left in the sauce for too long.

Ingredients

¼ cup (65 ml) soy sauce, preferably low sodium
2 tablespoons rice vinegar

Method

In a medium bowl, whisk together the soy sauce, vinegar, honey, water and sesame oil.

Add the red pepper flakes, Crushed Roasted Sesame Seeds and scallions. Mix until combined. Transfer to an airtight container and store in the refrigerator. It will keep for 1 week without the green onions and for 3 days once they’re added.

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Fay

3 weeks ago from Australia

Simple dressing for Korean foods. I needed to adjust the acid and sweetness a bit, which will always vary according to the vinegar and honey being used.

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