Korean Seasoned Dipping Sauce (Yangnyeom Ganjang) 12.000

Dayna Smith for The Washington Post

Jan 22, 2014

This salty sauce provides the right counterpoint to mildly seasoned dumplings. Give the sauce a few minutes to meld before serving.

You'll want to double the recipe if you serve this as the sole condiment for Korean fried dumplings.

Make Ahead: The sauce can be refrigerated for up to 3 days.

Where to Buy: Korean sesame oil, crushed, toasted sesame seeds and hot chili powder (gochugaru) are available at Asian markets such as H Mart.

12 - 15

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12-15 servings; makes 2/3 cup

  • 1/2 cup low-sodium soy sauce
  • 1/2 teaspoon Korean sesame oil (see headnote)
  • 1 teaspoon crushed, toasted sesame seeds (see headnote)
  • 1 scallion, trimmed and cut crosswise into very thin slices
  • 2 cloves garlic, minced
  • 1/4 teaspoon sugar
  • 1/4 teaspoon ground black pepper
  • 1/2 to 1 teaspoon Korean hot red chili powder (gochugaru; optional)

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Whisk together the soy sauce, sesame oil, crushed, toasted sesame seeds, scallion, garlic, sugar and black pepper and Korean chili powder to taste, if using, in a medium bowl.

Serve after 5 or 10 minutes, or cover and refrigerate.

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Recipe Source

Adapted from "The Korean Kitchen: Classic Recipes From the Land of the Morning Calm," by Copeland Marks (Chronicle, 1999).

Tested by Cathy Barrow .

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