Korean Dipping Sauce Food

MY KOREAN DIPPING SAUCE

My Korean Dipping Sauce image

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? ;-)

Provided by taylortwo

Categories Sauces

Time 15m

Yield 1 batch of sauce

Number Of Ingredients 9

Ingredients

6 tablespoons soy sauce (I use Kikkoman)
3 tablespoons water
1 tablespoon rice vinegar or 1 tablespoon cider vinegar
1 tablespoon sesame oil
1 tablespoon granulated sugar
1/4 teaspoon ground black pepper
1 garlic clove, crushed
1 bunch green onion, chopped
1 tablespoon korean red pepper paste (Gochujang) (optional) or 1/2 jalapeno pepper, sliced (optional)

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).

KOREAN DIPPING SAUCE

Korean Dipping Sauce image

We like this dipping sauce with grilled beef or chicken. I'm thinking it would also be good as a dip for grilled shrimp.

Provided by Brenda.

Categories Korean

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons soy sauce
1 teaspoon sesame oil
1 1/2 tablespoons rice vinegar
1 teaspoon toasted sesame seeds
1/8 teaspoon sugar
1 scallion, finely chopped

Steps:

Combine the soy sauce, sesame oil and rice vinegar in a small bowl.
In a small, heavy, dry skillet over medium heat, add the sesame seeds and stir until they darken a bit.
Remove and crush seeds.
Add to soy mixture with sugar and scallions.
You can double, triple, quadruple this recipe as desired.

Nutrition Facts : Calories 52.9, Fat 3.4, SaturatedFat 0.5, Sodium 1509.7, Carbohydrate 2.9, Fiber 0.7, Sugar 0.9, Protein 3.4

KOREAN DIPPING SAUCE

Korean Dipping Sauce image

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.

Provided by Two Wheel Chef

Categories Sauces

Time 4h15m

Yield 25 serving(s)

Number Of Ingredients 8

Ingredients

1 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon hot pepper paste (optional)
1/2 tablespoon sugar
1 tablespoon garlic, finely chopped
1 tablespoon gingerroot, finely chopped
1 tablespoon green onion, finely chopped

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, Fat 1.1, SaturatedFat 0.2, Sodium 643.6, Carbohydrate 1.1, Fiber 0.1, Sugar 0.5, Protein 1.2

KOREAN DIPPING SAUCE

Korean Dipping Sauce image

Make and share this Korean Dipping Sauce recipe from Food.com.

Provided by graciethebaker

Categories Korean

Time 5m

Yield 1 dish

Number Of Ingredients 6

Ingredients

2 tablespoons soy sauce, good stuff
1 teaspoon toasted sesame oil
1/2 teaspoon minced garlic
1 dash korean red pepper powder (kochu garu) (optional)
1 dash toasted sesame seeds (optional)
1/2 tablespoon thinly sliced green onion

Steps:

Combine and serve in a pretty dipping dish along side dumplings or korean pan fried vegetables.

KOREAN MEATBALLS WITH VINEGAR DIPPING SAUCE

Korean Meatballs With Vinegar Dipping Sauce image

These are good warm or cold. I served them for a dinner party, and one guy alone ate maybe two thirds of them (damn hog! lol).

Provided by Cluich

Categories Meat

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 cups ground beef
3 tablespoons soy sauce
2 scallions, finely chopped
3 garlic cloves, minced
1 tablespoon sesame seeds, toasted and crushed
1/2 tablespoon sesame oil
fresh ground black pepper, to taste
all-purpose flour, for coating
2 eggs, beaten
vegetable oil (for frying)
1 tablespoon soy sauce
2 tablespoons rice vinegar
1/2 in. ginger, grated
2 teaspoons sesame seeds, toasted and crushed
1/2 teaspoon chili powder (ideally, the red Korean variety)
1 pinch sugar

Steps:

Mix together ingredients for the dipping sauce.
For the meatballs, mix the ground beef, soy sauce, scallions, sesame seeds, sesame oil, and pepper. Let sit for about a half hour.
Form the meat mixture into balls about 1-1/2 inches in diameter. Toss in flour and dip in egg, letting any extra egg drip off.
Heat oil in a non-stick skillet, and fry the meatballs until browned and crisp all around (and cooked through -- let's not get anyone sick!).
Serve warm or old with the vinegar dipping sauce.

KOREAN BBQ SAUCE

Korean BBQ Sauce image

I was trying to come up with a homemade BBQ sauce for my wife since she doesn't like traditional BBQ. This is what I came up with. You could add this sauce to any kind of pork ribs.

Provided by holmes416

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup soy sauce
¾ cup dark brown sugar
2 tablespoons minced garlic
1 tablespoon rice wine vinegar
1 tablespoon chile-garlic sauce (such as Sriracha®)
1 teaspoon grated fresh ginger
1 teaspoon Asian (toasted) sesame oil
1 ½ teaspoons ground black pepper
1 tablespoon cornstarch
1 tablespoon water

Steps:

Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil.
Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.

Nutrition Facts : Calories 219.4 calories, Carbohydrate 49.5 g, Fat 1.3 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 0.2 g, Sodium 3779.4 mg, Sugar 41.2 g

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