Name: Pajeon Sauce
Yield: Makes 1 cup
Ingredients: 2 tablespoons water; 2 tablespoons rice vinegar; 6 tablespoons soy sauce; 1 tablespoon gochugaru (Korean red chili flakes); 2 garlic cloves, minced; ¼ teaspoon minced ginger; 1 teaspoon toasted sesame oil; Sliced fresh red chile, optional

Scallion pancakes with dipping sauce and accompnaiments.

This bright, vinegary sauce is made for dunking Scallion Pancakes, but it works wonderfully with all manner of panfried or deep-fried battered foods, including dumplings. The acid in the sauce cuts through the richness of these foods while adding more flavor. You can serve it as a dipping sauce or drizzle it over the dish. I prefer to offer it as a dipping sauce in individual small bowls on the side because that allows diners to “double dip,” giving them control of the seasoning of their food.

Recipe information

Yield
Makes 1 cup

Ingredients

2 tablespoons water

2 tablespoons rice vinegar

6 tablespoons soy sauce

1 tablespoon gochugaru (Korean red chili flakes)

2 garlic cloves, minced

¼ teaspoon minced ginger

1 teaspoon toasted sesame oil

Sliced fresh red chile, optional

Preparation

Combine all the ingredients in a bowl and mix well. Use immediately, or store for up to 2 weeks in a tightly sealed container in the refrigerator. Shake or stir well before using.

Cookbook cover featuring a halved head of Korea cabbage.

TagsSauce Korean East Asian Asian Dairy Free Vegan Vegetarian Easy Quick Cookbooks

Recipe notes

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