KOREAN HOT POT DIPPING SAUCE RECIPE RECIPES
MY KOREAN DIPPING SAUCE RECIPE - FOOD.COM
This is my own version of dipping sauce. The best version is my mom's, but since she never measures and is too swift in the kitchen to get down the exact proportions (she always gives me amounts like it should be THIS much in your palm) what am I supposed to do with that kind of measuring system? This is the next best thing and second best is just as good, right? ;-)
Total Time 15 minutes
Prep Time 15 minutes
Yield 1 batch of sauce
Number Of Ingredients 9
Steps:
- Mix all ingredients together and let sit for at least 2 hours in the refrigerator before serving to let the flavors blend.
- This will be heavy in the green onion department, so if you don't want as much, cut it down a little, but we love them and the green onions are what all of us go for first.
- This is great with any kind of steamed or fried dumpling (like Chinese dumplings or Korean mandu).
Nutrition Facts : Calories 278.1, FatContent 14, SaturatedFatContent 2, CholesterolContent 0, SodiumContent 6054.1, CarbohydrateContent 28.8, FiberContent 4.2, SugarContent 17.2, ProteinContent 13.8
KOREAN DIPPING SAUCE RECIPE - FOOD.COM
This is a traditional dipping sauce that can be found in many restaurants throughout Korea. I first had it at a golf course in Daegu. I like to add hot pepper paste, but that would be your option. This is great with gyoza, yaki-mandu, dim sum, egg rolls, etc. Can also be used as a marinade for seafood and meats. Be careful how long you marinade your seafoods as the vinegar will denature the proteins (cook them) rather quickly.
Total Time 4 hours 15 minutes
Prep Time 15 minutes
Cook Time 4 hours
Yield 25 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a seal-able container (I use a glass jar) and let sit for at least 4 hours to allow the flavors to meld.
- Store in refer for up to two weeks.
Nutrition Facts : Calories 18.3, FatContent 1.1, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 643.6, CarbohydrateContent 1.1, FiberContent 0.1, SugarContent 0.5, ProteinContent 1.2
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