There are many ways to tweak a dipping sauce for Korean mandu (pages 44 and 46). The base is on the light side and great on its own, but you can add a variety of extras for more complexity and body.
Recipe information
Yield
makes about 2/3 cup
Ingredients
1/4 cup Korean, Japanese, or light (regular) soy sauce
3 tablespoons unseasoned rice vinegar
2 tablespoons water
1 teaspoon sugar
1 teaspoon sesame oil
Optional Additions
2 teaspoons garlic, minced and crushed into a paste
1 teaspoon toasted white (hulled) sesame seeds
1 small scallion (white and green parts), thinly sliced
1/2 medium-hot chile, such as Fresno, Holland, or jalapeƱo, thinly sliced
Preparation
In a small bowl, combine the soy sauce, vinegar, water, and sugar. Stir to dissolve the sugar and then taste. Adjust the flavor to suit your palate to arrive at a tart-savory balance. Add the sesame oil. For extra oomph and a thicker sauce, add the garlic, sesame seeds, scallion, and/or chile. Set aside for a good hour to allow the flavors to bloom.
Reprinted with permission from Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More Ā© 2009 by Andrea Nguyen, Ten Speed Press.
Buy the full book from Amazon or from Bookshop.
