Sesame seeds and sesame oil offer a double dose of that delicate Asian flavor.
They’re complimented by bolder flavors from ginger, green onion, and a hint of cayenne.
We also love this Korean-style sauce with noodles, tofu, shrimp, and vegetables.
Credit:BHG / Ana Cadena
The recipe gets deep flavor from toasted sesame seeds and toasted sesame oil.
When buying the oil, do not substitute neutral untoasted sesame oil.
The same goes for the sesame seeds.
Credit:BHG / Ana Cadena
Toasting them before adding them to sauce helps release their oils and infuse more flavor into the finished dish.
For the other ingredients, our taste testers preferred the texture of finely mincing the garlic and green onions.
It helped evenly distribute them throughout the sauce.
Credit:BHG / Ana Cadena
you could also thinly slice them if you prefer a chunky topping.
Increase the amount of cayenne pepper or try adding crushed red pepper flakes.
It’s easy to adjust the sweetness level of this Korean sauce recipe.
Credit:BHG / Ana Cadena
Start by adding half a teaspoon at a time until it tastes right to you.
Place the bag in a dish and refrigerate for two hours, turning occasionally.
Remove the protein or vegetables from the marinade and cook as desired.
Credit:BHG/ Ana Cadena
Discard any remaining marinade.
you’ve got the option to make this Korean dipping sauce recipe up to one week ahead.
The oil may solidify when it chills.
If you’d like to serve the sauce warm, gently heat it over low heat until warmed through.
Stir gently to combine.
Add the toasted sesame seeds, toasted sesame oil, and brown sugar and mix.
Add the grated fresh ginger, minced garlic, and cayenne pepper and stir to combine all the ingredients.
BHG/ Ana Cadena
Over medium heat, cook the sauce until just heated through.
Remove from the heat and transfer the sauce to a serving bowl.
Serve warm or cold.
The sauce can also be chilled for up to one week in the fridge.
2,000 calories a day is used for general nutrition advice.
