To dip or not to dip sauce, is it ever really a question?! Dip!!!
There’s nothing more disappointing than getting “dippable” food served with a sad dipping sauce. I’m going to share with you a tried and true Korean dipping sauce that I grew up on. And the exact combination of ingredients in this sauce will have everyone begging you to tell them, “What’s in this?” because it’s happened to me countless times.
I told momz I’d be sharing this recipe and she was thrilled, and even blushed (from what I could see on Skype):
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¼ cup soy sauce
½ tbsp white or rice vinegar (whichever you have handy)
2 tsp sugar
2 tsp Korean Red Pepper Flakes
1 teaspoon Korean Dashida Beef Stock
1 tsp sesame oil
1 stalk scallion (chopped)
1 clove garlic, (crushed and/or minced)
1. In a small mixing bowl, add everything but your soy sauce and vinegar. I always do this so I know I’m not forgetting anything (don’t judge, my brain is not the same since having a baby).
2. Add your soy sauce and vinegar and mix everything in your bowl with love, taste and adjust as needed, and serve!
~ This sauce is amazing with all kinds of favorite fried Asian starters, and also with Korean Pajeon / Korean Pancake (recipe here). You can also use as a marinade, or over a pan-fried fish even. But I use it strictly as a dipping sauce, because it’s an unwritten rule of mine never to use dipping sauces as marinade. But don’t me. Do what you wish!
I hope many of you will try this and report back. Your tummies will thank me.
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