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

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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Soy Scallion Dipping Sauce

Yangnyum Ganjang

Ingredients

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