This bright, vinegary sauce is made for dunking Scallion Pancakes, but it works wonderfully with all manner of panfried or deep-fried battered foods, including dumplings. The acid in the sauce cuts through the richness of these foods while adding more flavor. You can serve it as a dipping sauce or drizzle it over the dish. I prefer to offer it as a dipping sauce in individual small bowls on the side because that allows diners to “double dip,” giving them control of the seasoning of their food.
Recipe information
Yield
Makes 1 cup
Ingredients
2 tablespoons water
2 tablespoons rice vinegar
6 tablespoons soy sauce
1 tablespoon gochugaru (Korean red chili flakes)
2 garlic cloves, minced
¼ teaspoon minced ginger
1 teaspoon toasted sesame oil
Sliced fresh red chile, optional
Preparation
Combine all the ingredients in a bowl and mix well. Use immediately, or store for up to 2 weeks in a tightly sealed container in the refrigerator. Shake or stir well before using.
Reprinted with permission from My Korea: Traditional Flavors, Modern Recipes by Hooni Kim, copyright © 2020. Published by W. W. Norton & Company.
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