A simple sauce to serve with any type of dumplings. It takes minutes to prepare and has a good balance of flavor–not too sweet and not too tangy with an option to make it spicy.
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.
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 tbsp 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.
Course :Dipping sauce
Cuisine :Korean
Keyword :Dumpling sauce recipe, Korean dipping sauce