Korean Dipping Sauce

255 mins (prep 15, cooking 240)
8 ingredients
25 servings
This is a traditional dipping sauce that can be found in many restaurants throughout Korea. I first had it at a golf course in Daegu. I like to add hot pepper paste, but that would be your option. This is great with gyoza, yaki-mandu, dim sum, egg rolls, etc. Can also be used as a marinade for seafood and meats. Be careful how long you marinade your seafoods as the vinegar will denature the proteins (cook them) rather quickly.

Categories:  technique , savory-sauces , condiments,-etc. , beginner-cook , 3-steps-or-less , sauces , marinades-and-rubs , no-cook , low-carb , low-in... , low-cholesterol , easy , number-of-servings , for-large-groups ,
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Serving Size (13.94 g)
Servings 25
Amount per Serving
Calories 19.02 Calories from Fat 10.8
% Daily Value *
Total Fat 1.2g 46.26%
Saturated Fat 0.17g 21.41%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 529.02mg 551.07%
Total Carbohydrate 1.16g 9.67%
Dietary Fiber 0.11 g 11.06%
Sugars 0.5 g %
Protein 1.05g 52.46%
Vitamin A 23.72IU% Vitamin C 0.3mg%
Calcium 3.44mg% Iron 0.25mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
hot pepper paste