Sesame-Chile Dipping Sauce

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Chile-bean paste is a Chinese specialty that works wonderfully well in this dipping sauce. My favorite brand is Lee Kum Kee; other brands I’ve used are Lan Chi and Oriental Mascot. Lee Kum Kee is widely distributed. Check the ethnic foods section of grocery stores.



Total Timeunder 1 hour

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low cholesterol, low saturated fat, peanut free

Taste and Texturehot & spicy, salty, savory, sweet, tangy, tart, umami

Type of Dishdipping sauce


  • 2 tablespoons plus 2 teaspoons sugar
  • ½ cup rice wine vinegar
  • 2 tablespoons plus 2 teaspoons chile bean paste (see Note)
  • 2 teaspoons finely grated ginger
  • ½ cup Dashi
  • ¼ cup soy sauce
  • 4 teaspoons Japanese or Chinese sesame oil
  • 4 teaspoons hot Japanese chile sesame oil


Whisk the sugar into the vinegar in a small bowl until dissolved.

Working over the bowl, push the chile-bean paste through a fine mesh strainer to remove the rough solids. Collect any paste that has caught on the underside of the strainer and whisk it into the bowl. Whisk in the remaining ingredients. You may make this sauce in advance, but whisk again before serving.



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