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Today I'm sharing a very versatile Korean dipping sauce recipe. I normally use this sauce with my various Korean pancakes (Buchimgae and Pa-Jeon: Kimchi pancakes, Korean squid pancakes, Korean potato pancakes, Korean oyster pancakes, Tuna cakes, Enoki mushrooms pancakes and gochujang pancakes) and also with Korean dumplings (Mandu: Kimchi dumplings and Fried frozen dumplings).
This sauce really boosts the overall flavor of these individual dishes and I must say, it's very addictive! Its slightly sweet and tangy flavor dilutes the oiliness of pancakes and dumplings.
I normally make this in two different ways by adding different optional ingredients (but still serve them both at the same time).
Sweet tangy soy dipping sauce served with Korean green onion pancakes (Pa-Jeon, 파전)
The first version is a kid (or non-spicy food lover) friendly version and the other one is a spicy version. I will share both methods below. The below ingredients are enough for 6 to 8 extra large pancakes, so if you make more than you need, just store them in the fridge for later use (if kept in an air tight glass container they can last for a few weeks).
I hope you give this a try with your next Korean pancakes or Korean dumplings!
Ingredients for Korean Soy Dipping Sauce (Serves 8)
Base sauce
Optional
- 10g (0.4 ounces) thinly sliced onion pieces
- 1/2 tsp Korean chilli flakes (Gochugaru) - You can add more for extra spiciness.
- 1/2 tsp minced garlic
- 1/2 tsp roasted sesame seeds
- 1/2 tsp sesame oil
- 1/2 tsp (heaped) finely chopped green onion - You can add more if you like.
- 1 Green or red chilli - I didn't use this, but if you want to make it extra spicy sauce, you can add it.
* 1 Tbsp = 15ml
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