Korean Sweet Tangy Soy Dipping Sauce
User Reviews
5
Korean Sweet Tangy Soy Dipping Sauce
Description
The Korean Sweet Tangy Soy Dipping Sauce starts with a base made by dissolving raw sugar into a combination of soy sauce, water, and rice vinegar to achieve a balanced sweet-sour-salty foundation. The preparation allows for the base to sit refrigerated overnight, enabling the sugar to dissolve thoroughly and flavors to meld. For those preferring a mild version, the base sauce is combined with thinly sliced onions that impart subtle sweetness and aroma.
For a spicier option, additional ingredients such as minced garlic, Korean chili flakes (gochugaru), toasted sesame seeds, sesame oil, green onions, and optional green or red chilies are mixed in. These add layers of pungency, spice, and nuttiness without overwhelming heat, allowing customization of spiciness to taste. The sauce can be used as a dipping condiment for Korean pancakes or other dishes, bringing brightness and complexity.
Storage in the refrigerator enhances the sauce's flavor depth, and gentle warming or boiling at low heat can accelerate sugar dissolving. The recipe specifies standard measures (1 tablespoon = 15 ml) to ensure consistency in preparation.
Ingredients
Base sauce
- 2 Tbsp raw sugar
- 4 Tbsp soy sauce
- 4 Tbsp water
- 4 Tbsp rice vinegar , (or white vinegar)
Optional
- 10 g onion (0.4 ounces), thinly sliced
- 1/2 tsp korean chili flakes (gochugaru), You can add more for extra spiciness.
- 1/2 tsp garlic minced
- 1/2 tsp sesame seeds toasted
- 1/2 tsp sesame oil
- 1/2 tsp green onion heaped), - You can add more if you like, finely chopped
- 1 green chili optional), I didn’t use this, but if you want to make it extra spicy sauce, you can add it, or red chili
Instructions
For base sauce
- Mix these in a bowl and stir until the sugar dissolves. (I normally prepare the sauce one day before I'm making the pancakes and keep it refrigerated. The sugar will be dissolved overnight even if you don't stir it. You can also lightly boil the sauce over low heat just until the sugar dissolves to quicken the process. It will have to be cooled down before use.)
For kids friendly (non-spicy) version
- Mix 7 Tbsp of the base sauce and sliced onion pieces. (Even if you don’t eat the onion slices, still add them as they add a nice extra flavour.) Serve as you need.
For spicy version
- Mix remainder (7 Tbsp) of base sauce and the rest of the optional ingredients. Mix them well. (Frankly speaking, this combination isn’t that spicy to my tastebuds. Maybe occasional kicks near the end. Adjust the spiciness with Korean chili flakes and/or green/red chili as suggested above according to your desire.) Serve as you need.
Notes
- Prepare the base sauce ahead and refrigerate for best flavor integration.
- To speed sugar dissolving, gently heat the sauce then cool before use.
- Adjust spiciness by varying the amount of Korean chili flakes or adding fresh chilies.
- Adding sliced onions enhances flavor even if not eaten directly.
- Keep the sauce refrigerated and stir before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 24 kcal
% Daily Value*
| Calories | 24kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Sodium | 524mg | 22% |
| Potassium | 19mg | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 2mg | 0% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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