Korean Dipping Sauce

                                                         Korean Dipping Sauce

This is the dipping sauce going with the Kimchi Pancakes. But to be honest, we also used it for the steamed dumplings. Its. so. good. You will love it. Again, credit goes to "My Korean Kitchen". I am not korean and exploring things and her recipes are just spot on delicious. I will do definitely more in the future. 

This is what you need for the Base sauce:

- 2 TBSP raw sugar

- 4 TBSP Soy Sauce

- 4 TBSP Water

- 4 TBSP Rice Vinegar (or white vinegar as substitute) 

For the pimped up sauce:

- 1/4 - 1/2 thinly sliced White Onion

- 1/2 TSP Gochugaru (or chili Flakes since I had none) 

- 1/2 TSP minced Garlic

- 1/2 TSP roasted Sesame Seeds

- 1/2 TSP Sesame Oil 

- 1/2 TSP (heaped) finely chopped green onions

This is how you do it:

Combine the ingredients from the Base sauce. When combined, take like half of it and add the other ingredients to it for the pimped up version. Depending on your spice tolerance, you may vary on the Gochugaru a bit. You can also just add some more if you like heat. I found this very comforting how it is. 

Since my family liked the pimped up version better, I just added everything together and added more onions and the rest as well. 

Now, enjoy it with your dumplings or pancakes or whatever you like. It might even go great with sushi. :-) 

Guten Appetit