Readers of this book will know of my unbridled enthusiasm for Korean cooking—a cuisine, I might add, that is grossly underappreciated in the West. This sauce reflects the Korean penchant for combining sweet, salty, and nutty flavors in a single dish. Serve it with any Korean meat dish.
Combine the soy sauce, sake, sugar, pear, scallions, onion, and sesame seeds in a medium-size bowl and stir until thoroughly mixed and the sugar dissolves. Divide the sauce among as many small bowls as there are people, so each person has his own for dipping, and serve at once.