Ganjang Dipping Sauce
The Quirky Foodster Team
Ingredients
- Soy sauce (ganjang) — 60 ml (1/4 cup)
- Rice vinegar — 20 ml (4 tsp)
- Sesame oil — 10 ml (2 tsp)
- Scallion, finely chopped — 1
- Toasted sesame seeds — 5 g (1.5 tsp)
- Gochugaru (optional) — 2 g (1/2 tsp)
Method
- Combine soy sauce and rice vinegar in a small bowl.
- Stir in sesame oil.
- Add chopped scallion and gochugaru if using.
- Sprinkle with sesame seeds.
- Serve immediately alongside mandu or jeon.
Cultural Background: A simple soy-based dipping sauce built on ganjang (Korean soy sauce), sesame oil and vinegar, this everyday sauce accompanies mandu (dumplings) and jeon (savoury pancakes) across Korean tables, its clean, sharp flavour balancing rich fried and steamed foods.
Tips: • This sauce is meant to be made fresh and simple — there's no need to let it rest before serving. • Adjust the soy-to-vinegar ratio to taste, as preferences vary by household.
Variations: • Add minced garlic for extra sharpness. • Add a few drops of mustard for a tangier variation, common with certain dumpling types.
Storage: Refrigerate in an airtight container up to 1 week.
Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 20 kcal, 0.7 g protein, 1.5 g fat, 1 g carbohydrate per 15 ml serving.
FAQs: What is ganjang dipping sauce traditionally served with? Mandu (Korean dumplings), jeon (savoury pancakes), and japchae (glass noodles). What is gochugaru? Korean chile flakes, milder and slightly sweeter than many other chile flake varieties, commonly used to add colour and gentle heat to dipping sauces.
- Soy sauce (ganjang) — 60 ml (1/4 cup)
- Rice vinegar — 20 ml (4 tsp)
- Sesame oil — 10 ml (2 tsp)
- Scallion, finely chopped — 1
- Toasted sesame seeds — 5 g (1.5 tsp)
- Gochugaru (optional) — 2 g (1/2 tsp)
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