Friday, September 03rd 2010
Korean Dipping Sauce
3 tablespoons soy sauce
1 teaspoon sesame oil
1 1/2 tablespoons rice vinegar
1 teaspoon toasted sesame seeds
1/8 teaspoon sugar
1 scallion, finely chopped
Combine the soy sauce, sesame oil and rice vinegar in a small bowl. In
a small, heavy, dry skillet over medium heat. Add the sesame seeds and
stir until they darken a bit. Remove and crush seeds. Add to soy mixture
with sugar and scallions. You can increase recipe amounts to make as much
as you need. I usually make at least 6 times amount and store in fridge.
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