A simple Korean-style sauce to serve with any type of dumplings. This is an easy dumpling sauce that takes minutes to prepare. It has a good balance of flavor–not too sweet and not too tangy with an option to make it spicy.
Ingredients you need
Here's what you need to make this dipping sauce, plus tips:
- Soy sauce - Use regular soy sauce or less-sodium soy sauce. I prefer using Kikkoman naturally brewed soy sauce.
- Rice Vinegar- I recommend using Japanese rice vinegar. Yes, the one that you use for making sushi. It is milder and less acidic compared to distilled vinegar.
- Brown Sugar - You can also use regular white sugar. I don't recommend substituting with honey as it may affect the overall flavor of the sauce.
- Garlic and green onion leaves (scallions) - Use fresh minced garlic and scallions. While other recipes, list these two as optional, I believe that they are the key to making a really good dumpling dipping sauce. I don't recommend substituting it with garlic powder.
The secret to a good Korean dipping sauce
What makes this Korean dumpling sauce unique from other sauces is its good balance of sweetness and tanginess. While other sauces are more on the tangy side, this dumpling sauce uses a bit more sugar to balance the salt in the soy sauce and the acidity of the vinegar.
Sesame oil is another key ingredient as it not only makes the sauce rich and velvety but gives it the signature "Korean flavor". You see it in Korean BBQs, soups, and even stir-fried vegetables.
Serve this with
This dumpling sauce is good with:
- Steamed dumplings or shumai
- Pan-fried Dumplings
- Air-fried Dumplings
- Crispy fried pork or chicken
- Grilled or pan-fried fish
Shelf-life and Storage
Make this sauce one day ahead. It will taste even better after all the flavors have developed. Place in an airtight glass container. It keeps in the fridge for up to 2 weeks.
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Complete Recipe
Korean Dumpling Sauce (sweet and tangy)
Equipment
- 25 oz Airtight Glass Jar with Lid (for big batch)
Ingredients
SMALL BATCH
- 2 tablespoon soy sauce (see note 1)
- 2 tablespoon rice vinegar (see note 2)
- 2 tablespoon water
- 2 teaspoon brown sugar (add more if preferred)
- ½ teaspoon sesame oil
- 2 cloves garlic (minced)
- 1 stalk onion leaves/ scallions (finely chopped)
- sesame seeds (for garnish)
BIG BATCH TO KEEP
- ½ cup soy sauce (see note 1)
- ½ cup rice vinegar (see note 2)
- ½ cup water
- 2 ½ tablespoon brown sugar (add more if preferred)
- 2 teaspoon sesame oil
- 6 cloves garlic (minced)
- 2-3 stalks onion leaves/ scallions
- sesame seeds (for garnish)
Instructions
- Combine ingredients in a bowl. Stir well until sugar is completely dissolved.2 tablespoon soy sauce, 2 tablespoon rice vinegar, 2 teaspoon brown sugar, ½ teaspoon sesame oil, 2 cloves garlic, 1 stalk onion leaves/ scallions, 2 tablespoon water
- Do a taste test. Add more sugar, if preferred. You can also add more water if you want to cut down the salt and acidity even more. Start with 2 teaspoons and adjust accordingly.
- Serve with steamed dumplings or crispy dumplings. Enjoy!
Recipe Notes and Tips:
- Soy sauce - I recommend Kikkoman naturally brewed soy sauce.
- Rice Vinegar - I recommend using Japanese rice vinegar. It is milder and less acidic compared to distilled vinegar.
- Water - use 1 tablespoon water if you want a tangier dipping sauce.
- Serving: calculation is based on the small batch ingredients.
- Make it spicy - Add chopped fresh or dried red chilies.
- Shelf-life and storage: Make this sauce one day ahead. It will taste even better after all the flavors have developed. Place in an airtight glass container. It keeps in the fridge for up to 2 weeks.
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Donna says
This sauce is amazing. I made the serving for four. It is much better the second day after the spices have blended. I normally like spicy stuff, but I left the spicy out and enjoy just the regular flavor. I substituted dehydrated onion for the onion stalks. I love this recipe and look forward to making it again and again. I don't need to buy the ready made dipping sauce when I can make this stuff when I already have the ingredients on hand and in my pantry.
Mella says
That's awesome, Donna! It's true that homemade is almost always better than store-bought.
- Mella