A versatile Korean Dipping Sauce that’s perfect with anything and everything - steamed dumplings, savory pancakes, pan-fried mandu, air-fried tofu, noodles, rice, and more! This is my take on the delicious sipping sauces they’d serve at Korean restaurants to pair with certain dishes.
This recipe is of course easy to customize depending on your preference. Feel free to add more or less of everything to achieve the perfect balance for your taste.
THIS DIPPING SAUCE IS GREAT WITH:
- Steamed dumplings or Korean mandu
- Pajeon or Korean green onion pancakes
- Yachaejeon or Korean vegetable pancakes (recipe here)
- Air-fried tofu (great to soak the tofu in the sauce!)
- Noodles, rice, and more!
INGREDIENTS YOU'LL NEED TO MAKE THIS KOREAN DIPPING SAUCE
SAUCE
- 1/4 cup soy sauce (not low sodium)
- 1/8 to 1/4 cup water (adjust depending on how watered down you want the sauce to be)
- 2 tbsp rice vinegar (adjust to desired acidity)
- 2 tbsp sugar (adjust to desired sweetness)
- 1-1.5 tbsp gochugaru or Korean chili powder
- 1/2 tbsp sesame seeds
- 1.5 tbsp sesame oil
- 2 cloves garlic (minced)
- 1/4 to to 1/3 cup chopped green onions
- 1/2 small diced white onion
TO MAKE THE SAUCE
- Mix all the ingredients together in a large bowl. Make sure the sugar is dissolved.
STORAGE
- You can prepare this beforehand and refrigerate for up to 2 weeks until ready to use. You can also make this in big batches and scoop portions to use, as needed.
TO SERVE OR ENJOY THIS SAUCE
AIR-FRIED TOFU
- I simply air-fried extra firm tofu that I sliced into 1-inch (2.5cm) cubes. To air-fry, I set my air fryer at 350F/180C. Spray or brush the tofu with neutral cooking oil. Leave the tofu to cook for 12-15 minutes or until lightly golden brown. Do not overcook, since the tofu can easily harden.
- Place the tofu in a bowl with a generous amount of sauce. The longer the tofu soaks the better it’ll taste. You can enjoy this with rice or noodles.
DUMPLINGS
- For dumplings, I used this as a sauce to pour over the steamed ones.
MORE RECIPES YOU'LL ENJOY
Korean Dipping Sauce
A versatile Korean Dipping Sauce that’s perfect with anything and everything - steamed dumplings, savory pancakes, pan-fried mandu, air-fried tofu, noodles, rice, and more! This is my take on the delicious sipping sauces they’d serve at Korean restaurants to pair with certain dishes.This recipe is of course easy to customize depending on your preference. Feel free to add more or less of everything to achieve the perfect balance for your taste.
Ingredients
SAUCE
- 1/4 cup soy sauce (not low sodium)
- 1/8 to 1/4 cup water (adjust depending on how watered down you want the sauce to be)
- 2 tbsp rice vinegar (adjust to desired acidity)
- 2 tbsp sugar (adjust to desired sweetness)
- 1-1.5 tbsp gochugaru or Korean chili powder
- 1/2 tbsp sesame seeds
- 1.5 tbsp sesame oil
- 2 cloves garlic (minced)
- 1/4 to to 1/3 cup chopped green onions
- 1/2 small diced white onion
TO SERVE/ENJOY
- Steamed dumplings or mandu
- Air-fried Tofu
- Steamed rice
MORE DISHES TO ENJOY THIS WITH
- Vegetable pancakes Yachaejeon
- Pan-fried dumplings
Instructions
SAUCE
- Mix all the ingredients together in a large bowl. Make sure the sugar is dissolved.
STORAGE
- You can prepare this beforehand and refrigerate for up to 2 weeks until ready to use.
- You can also make this in big batches and scoop portions to use, as needed.
AIR-FRIED TOFU
- I simply air-fried extra firm tofu that I sliced into 1-inch (2.5cm) cubes. To air-fry, I set my air fryer at 350F/180C. Spray or brush the tofu with neutral cooking oil. Leave the tofu to cook for 12-15 minutes or until lightly golden brown. Do not overcook, since the tofu can easily harden.
- Place the tofu in a bowl with a generous amount of sauce. The longer the tofu soaks the better it’ll taste. You can enjoy this with rice or noodles.
DUMPLINGS
- For dumplings, I boiled store-bought dumplings in hot water until they floated up. I used this sauce to pour over the steamed dumplings.
TO SERVE/ENJOY
- You can really enjoy this sauce with everything - from steamed dumplings, savory pancakes, pan-fried mandu, air-fried tofu, noodles, rice, and more!
WATCH Video
NUTRITIONAL INFO
Serving: 1serving | Calories: 131kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 1128mg | Potassium: 161mg | Fiber: 2g | Sugar: 9g | Vitamin A: 985IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)
YOU CAN PIN THIS IMAGE:
More Recipes You'll Love
Wild over your veggie recipes. We eat alike.
Easy. Served wit panfried mandu guests raved about the sauce.
Yay!! I love mandu!
Can this dipping sauce be frozen?
Hi Mary! I haven’t tried it myself. It has a few fresh ingredients (green onions and onions) so freezing this will cause these to change in texture. But flavor-wise it should be the same. Let me know if you give it a try!