Soy Scallion Dipping Sauce (Yangnyum Ganjang)
Posted on 15. Mar, 2010 by grace in Condiments, Korean
Salty, spicy and sour, this simple-to-make sauce enhances everything from pancakes to tofu dishes. For the freshest results, we suggest that you add the green onions (scallions) when you are ready to use the sauce. The green onions wilt and darken in color if left in the sauce for too long.
Soy Scallion Dipping Sauce (Yangnyum Ganjang)
By Taekyung Chung & Debra Samuels, The Korean Table
Makes approximately 1 1/2 cups (375 ml)
1/4 cup (65 ml) soy sauce, preferably low sodium
2 tablespoons rice vinegar or apple cider vinegar
1 tablespoon honey
2 tablespoons water
2 tablespoons dark sesame oil
2 teaspoons Korean coarse red pepper flakes
2 tablespoons crushed roasted sesame seeds
1/4 cup (20 g) chopped scallions
In a medium bowl, whisk together the soy sauce, vinegar, honey, water and sesame oil. Add the red pepper flakes, Crushed Roasted Sesame Seeds and scallions. Mix until combined. Transfer to an airtight container and store in the refrigerator. It will keep for 1 week.
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