Ingredients
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 teaspoons gochujang chili paste
2 teaspoons sugar
1/4 teaspoon sesame oil
Pinch of sesame seeds, optional
Water, as needed to balance flavors
Instructions
Combine soy sauce, rice wine vinegar, sesame oil, sugar and gochujang in a microwave safe bowl. Heat for 30-45 seconds. Remove from microwave and stir to ensure sugar and gochujang are dissolved and combined. Taste and add a bit of water, if needed, to thin and balance flavor. Top with a pinch of toasted sesame seeds and serve.
Notes
Storage: Sauce can be kept in an airtight container for 3 weeks refrigerated.
This pancake sauce recipe is easy to double or triple for all your dipping needs.
Serve warm or room temperature.
- Prep Time: 5
- Category: Sauce
- Cuisine: Asian, Korean
Nutrition
- Serving Size: 1/4
- Calories: 24
- Sugar: 3.2 g
- Sodium: 380.5 mg
- Fat: 0.6 g
- Carbohydrates: 3.8 g
- Protein: 1 g
- Cholesterol: 0 mg