Small Bowl of Soy Scallion Dipping Sauce
(click to enlarge)

Soy Scallion Dipping Sauce


Korea   -   Yangnyum Ganjang
Makes:
Effort:
Sched:
DoAhead:  		 3/4 cup
*
10 min
Yes		 This is a popular dipping or topping sauce, particularly for pancakes and other fried foods. It can be kept refrigerated for a week or so, but the scallions quickly lose their green color unless added at the last minute.




2
1/4
2
2
1
2
2
1

c
T
T
t
T
t
T

Scallions
Soy Sauce
Rice Vinegar
Water
Sugar (1)
Sesame Oil, dark
Chili Flake (2)
Sesame Salt (3)
Make   -   (10 min)
  1. Split SCALLIONS lengthwise and slice crosswise very thin.
  2. Mix All Items together in a small jar and let stand a while to mature flavors
  3. Shake Dipping Sauce vigorously and pour into bowls for serving.
NOTES:

  1. Sugar:

      I have cut the amount of sugar called for by the pattern recipe to 1/3 (it actually called for honey). Other recipes vary greatly in the amount of sugar. The pattern recipe was written by a Korean lady who teaches Korean cooking in Japan, and she tends to go heavy on sugar.

  2. Chili Flake:

      This should be fine Korean flake, which is only moderately hot. For details see our Chili Powder & Flake page.

  3. Sesame Salt:

      This important seasoning is just white Sesame Seeds dry pan roasted until light golden in color, then cooled and crushed with Salt. For details see our recipe Sesame Salt.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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