Korean dipping sauces are similar to many Japanese dipping sauces in that they share the common ingredients of soy sauce, rice vinegar, sugar, ginger, and sesame (either sesame oil or ground sesame seeds). One difference, however, is that Korean sauces often contain hot chiles that are finely chopped, powdered, or in kochujang paste form. Another difference is that neither dashi nor bonito flakes ever appear in Korean sauces, while they are staple ingredients in Japanese sauces.
Recipes for Korean dipping sauces vary from household to household, and any of the ingredients in the following recipe can acceptably be adjusted to taste. This sauce is used for dipping grilled or fried meats, fish, or vegetables. It also makes a delicious condiment for cold leftover grilled or roasted meats or fish. It will keep for at least a week in the refrigerator.
|japanese dark soy sauce|
|grated fresh ginger or grated garlic|
|toasted sesame oil, preferably japanese brand|
|serrano chile, finely chopped or thai chiles, finely chopped or kochujang (or to taste)|
|chopped cilantro (optional) or scallions, chopped (optional)|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.