Soy Scallion Dipping Sauce (Yangnyum Ganjang)
Published by Tuttle Publishing
Editor's Note: You'll love adding this recipe for Soy Scallion Dipping Sauce (Yangnyum Ganjang)! This recipe couldn't be easier to make, and can even be made in advance. You'll love incorporating this sauce in a number of favorite dishes, including this recipe for Korean Fried Rice (Bokkum Bap).
Salty, spicy and sour, this simple-to-make sauce enhances everything from pancakes to tofu dishes. For the freshest results, we suggest that you add the green onions (scallions) when you are ready to use the sauce. The green onions wilt and darken in color if left in the sauce for too long.
Makes1 1/2 cups (375 ml)
Cooking Time15 min
Taste and TextureSalty
Type of DishDipping Sauce
- 1/4 cup (65 ml) soy sauce, preferably low sodium
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon honey
- 2 tablespoons water
- 2 tablespoons dark sesame oil
- 2 teaspoons Korean coarse red pepper flakes
- 2 tablespoons Crushed Roasted Sesame Seeds
- 1/4 cup (20 g) chopped green onion (scallion)
In a medium bowl, whisk together the soy sauce, vinegar, honey, water and sesame oil.
Add the red pepper flakes, Crushed Roasted Sesame Seeds and scallions. Mix until combined.
Transfer to an airtight container and store in the refrigerator. It will keep for 1 week without the green onions and for 3 days once they’re added.
Copyright 2015 Taekyung Chung and Debra Samuels