Korean Vinegar Dipping Sauce

Preparation info

  • Difficulty


  • Yield:

    β…” cup

Appears in


By James Peterson

Published 1991

  • About

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.


sesame seeds 1 tbsp plus 1 tsp 20 ml
japanese dark soy sauce 6 tbsp 90 ml
rice vinegar ΒΌ cup 60 ml
sugar 2 tsp 10 ml
grated fresh ginger or grated garlic 2 tsp or 2 tsp 10 ml or 10 ml
toasted sesame oil, preferably japanese brand 2 tsp or 2 tsp 10 ml or 10 ml
serrano chile, finely chopped or thai chiles, finely chopped or kochujang (or to taste) 1 or 2 or 2 to 4 or 1 tsp to 2 tbsp 1 or 2 or 2 to 4 or 5 to 30 ml
chopped cilantro (optional) or scallions, chopped (optional) 2 tbsp or 2 30 ml or 2


  1. Toast the sesame seeds by tossing them in a dry skillet over high heat for about 5 minutes, until they turn pale brown and smell toasty.
  2. Combine the sesame seeds, soy sauce, vinegar, sugar, ginger or garlic, sesame oil, chiles or kochujang, and cilantro or scallions and let sit for at least 30 minutes before serving.