I keep this Korean dipping sauce in my fridge because it makes dumplings, pancakes, tofu, noodles, and rice instantly crave-worthy. One little bowl somehow fits everything on the table.
I’m obsessed with this Korean dipping sauce because it hits every craving at once: salty, tangy, a little sweet, and just punchy enough to make plain rice suddenly interesting. I love it with steamed dumplings, crisp pancakes, pan-fried mandu, air-fried tofu, cold noodles, honestly whatever is sitting in front of me.
The low sodium soy sauce brings that deep savory base, while gochugaru gives it a rude little kick I keep going back for. And the best part?
It tastes like the restaurant sauce I always want extra of. But better, because I can drown everything in it.
No shame.
Ingredients
- Soy sauce brings the salty backbone, but low sodium keeps it from getting bossy.
- Rice vinegar adds that bright tang you’ll notice right away.
- Water softens the edges so the sauce doesn’t hit too hard.
- Sugar or honey balances the salty, sour stuff with a tiny sweet touch.
- Toasted sesame oil gives it that nutty, cozy Korean sauce vibe.
- Garlic makes it bold and a little spicy in the best way.
- Green onion adds fresh crunch, color, and that snacky little bite.
- Toasted sesame seeds bring a light crunch and make it feel finished.
- Gochugaru adds gentle heat, smoky color, and a little kick.
- Plus extra chili or gochujang makes it hotter if you’re into that.
- Basically, it’s salty, tangy, nutty, and perfect for dipping everything.
Ingredient Quantities
- 3 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon water
- 1 teaspoon granulated sugar or honey
- 1 teaspoon toasted sesame oil
- 1 clove garlic, minced (about 1 teaspoon)
- 2 tablespoons green onion, thinly sliced
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon gochugaru (Korean red pepper flakes), or to taste
- Optional: 1/2 teaspoon gochujang or 1/2 teaspoon finely chopped fresh chili for extra heat
How to Make this
1. In a small bowl combine 3 tablespoons low sodium soy sauce, 2 tablespoons rice vinegar, and 1 tablespoon water.
2. Add 1 teaspoon granulated sugar or honey and stir until dissolved.
3. Whisk in 1 teaspoon toasted sesame oil.
4. Stir in 1 clove garlic, minced (about 1 teaspoon).
5. Add 2 tablespoons thinly sliced green onion and 1 teaspoon toasted sesame seeds.
6. Sprinkle in 1/2 teaspoon gochugaru, or adjust to taste.
7. If you want extra heat, mix in 1/2 teaspoon gochujang or 1/2 teaspoon finely chopped fresh chili.
8. Taste and adjust seasoning with more soy sauce for saltiness, vinegar for tang, or sugar/honey for sweetness.
9. Let the sauce rest for 5 to 10 minutes to allow flavors to meld.
10. Serve with dumplings, pancakes, tofu, noodles or rice, or store in an airtight container in the refrigerator for up to one week.
Equipment Needed
1. Small mixing bowl
2. Measuring spoons and 1 tablespoon measure
3. Measuring spoons set (for teaspoons)
4. Small whisk or fork
5. Chef knife and cutting board (for mincing garlic and slicing green onion)
6. Teaspoon or small spoon for stirring and tasting
7. Small airtight container or jar for storage
FAQ
Korean Dipping Sauce Recipe Substitutions and Variations
- Soy sauce: use tamari for gluten free or coconut aminos for a milder, slightly sweeter, lower sodium option.
- Rice vinegar: swap with apple cider vinegar or white wine vinegar diluted with a splash of water for similar acidity.
- Granulated sugar or honey: replace with maple syrup, agave, or a pinch of brown sugar for deeper sweetness.
- Gochugaru: use crushed red pepper flakes for heat, or a mix of sweet paprika and a pinch of cayenne for color and spice.
Pro Tips
1. Toast the gochugaru briefly in a dry skillet or warm it with the sesame seeds before adding it to the sauce. That step wakes up the chili oils and gives a brighter, more fragrant heat.
2. Add the toasted sesame oil and any fresh chili at the very end, off the heat. Sesame oil is very aromatic and can become bitter if overheated, so finishing with it preserves that nutty perfume.
3. If the sauce tastes flat, brighten it with a tiny splash more rice vinegar rather than more soy. Acid sharpens flavors without making the mix saltier, so you can keep balance while dialing up the zing.
4. Make a double batch and let it sit in the fridge for a few hours or overnight before serving. The garlic and scallion soften and meld with the other flavors, and the result is noticeably more cohesive. Store in a sealed jar for up to a week.
Korean Dipping Sauce Recipe
I keep this Korean dipping sauce in my fridge because it makes dumplings, pancakes, tofu, noodles, and rice instantly crave-worthy. One little bowl somehow fits everything on the table.
4
servings
28
kcal
Equipment: 1. Small mixing bowl
2. Measuring spoons and 1 tablespoon measure
3. Measuring spoons set (for teaspoons)
4. Small whisk or fork
5. Chef knife and cutting board (for mincing garlic and slicing green onion)
6. Teaspoon or small spoon for stirring and tasting
7. Small airtight container or jar for storage
Ingredients
3 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon water
1 teaspoon granulated sugar or honey
1 teaspoon toasted sesame oil
1 clove garlic, minced (about 1 teaspoon)
2 tablespoons green onion, thinly sliced
1 teaspoon toasted sesame seeds
1/2 teaspoon gochugaru (Korean red pepper flakes), or to taste
Optional: 1/2 teaspoon gochujang or 1/2 teaspoon finely chopped fresh chili for extra heat
Directions
- In a small bowl combine 3 tablespoons low sodium soy sauce, 2 tablespoons rice vinegar, and 1 tablespoon water.
- Add 1 teaspoon granulated sugar or honey and stir until dissolved.
- Whisk in 1 teaspoon toasted sesame oil.
- Stir in 1 clove garlic, minced (about 1 teaspoon).
- Add 2 tablespoons thinly sliced green onion and 1 teaspoon toasted sesame seeds.
- Sprinkle in 1/2 teaspoon gochugaru, or adjust to taste.
- If you want extra heat, mix in 1/2 teaspoon gochujang or 1/2 teaspoon finely chopped fresh chili.
- Taste and adjust seasoning with more soy sauce for saltiness, vinegar for tang, or sugar/honey for sweetness.
- Let the sauce rest for 5 to 10 minutes to allow flavors to meld.
- Serve with dumplings, pancakes, tofu, noodles or rice, or store in an airtight container in the refrigerator for up to one week.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 27g
- Total number of serves: 4
- Calories: 28kcal
- Fat: 1.5g
- Saturated Fat: 0.2g
- Trans Fat: 0g
- Polyunsaturated: 0.6g
- Monounsaturated: 0.7g
- Cholesterol: 0mg
- Sodium: 278mg
- Potassium: 62mg
- Carbohydrates: 1.5g
- Fiber: 0.2g
- Sugar: 1.2g
- Protein: 0.9g
- Vitamin A: 12IU
- Vitamin C: 0.5mg
- Calcium: 9mg
- Iron: 0.25mg
