Korean Sweet Tangy Soy Dipping Sauce (2024)

FAQs

What is the dipping sauce at Korean barbecue? ›

At a typical Korean restaurant, sauce #1 (Ssamjang) is served in a small bowl for sharing, while sauces #2 (Sesame oil, salt, and pepper sauce) and #3 (Wasabi and soy sauce) are provided individually to each person.

Joseon ganjang can also be referred to simply as 'soup soy sauce' or guk-ganjang. Traditionally it was the only soy sauce used in all Korean cooking. Today, as well as being used for soup, it's also used for Korean side dishes (banchan).

In addition to the differences in fillings, the rolls are eaten with different accompaniments; neither soy sauce nor wasabi appears on the kimbap plate. It's usually served with kimchi and pickled vegetables on the side.

Ssamjang

Koreans call this ssam, which translates to “wrapped.” Meanwhile, jang refers to a thick or paste-like sauce. Together, they make ssamjang: a blend of doenjang (fermented soybeans), gochujang (red chili paste), sesame oil, fresh aromatics, and sugar.

Jangs can generally be described as fermented pastes or sauces made with soybeans. The three jangs that dominate Korean cuisine are doenjang, ganjang and gochujang.

This delicious, distinctive taste comes from gochujang, a fermented Korean chili paste made from glutinous rice, fermented soybeans, red chili pepper flakes, and salt. It's pretty assertive on its own – even small amounts add intense flavor to whatever you're cooking. That's where this gochujang sauce comes in.

But Sempio 701 is more expensive than others. That's why many homecooks go for the slightly-cheaper Sempio 501! As a result, Sempio 501 has become the #1 best-selling soy sauce in Korea. *Note: You can compare other Korean soy sauces to Sempio's.

Japanese Shoyu

The recipe for soy sauce spread from China over to Japan, which is why their kanji characters for their shoyu sauce is the same as the Chinese “酱油”. Shoyu most often accompanies sushi and sashimi slices, along with a little bit of wasabi for the spicy flavor.

Dark soy sauce is produced later in the fermentation process and sometimes has molasses added. It is therefore sweeter, thicker and richer in flavour. It can be used for dipping or adding colour.

What's the difference between kimbap and gimbap? ›

Sometimes referred to as Kimbap, Gimbap translates literally to 'seaweed rice' as the two main ingredients in the roll are the seaweed wrapper and the short-grain rice. One of the large flavor differences between sushi and gimbap is the use of sesame oil instead of sushi vinegar in the rice.

The name kimbap (gimbap) translates as seaweed (kim) and rice (bap). You might also hear kimbap being called 'Korean sushi' due to the similarity in appearance, but it's a shame to call kimbap this, as kimbap has its own distinctiveness.

Production. Soup soy sauce is made entirely of fermented soybeans and brine. The brewing process also produces doenjang, a Korean fermented bean paste. Meju, Korean soybean brick, is made around ipdong in early November.

If you're not familiar with it, gochujang is a Korean condiment, and is a thick paste made from red chillies (well, actually a type of dried chilli flakes called gochugaru), glutinous rice, salt and fermented soybeans, and has a gorgeous, bold crimson colour. Oh, and it's deeply, deeply delicious.

Korean BBQ adds flavor by soaking meat in marinade to make it well seasoned and more flavorful, while Japanese BBQ focuses on the taste of the meat and incorporates various dipping sauces such as garlic, mirin (a type of rice wine that is a common ingredient in Japanese cooking) and soy sauce to add flavor to non- ...

Description. Ray's chicken sauce is perfect for dipping chicken tenders and waffle fries, or spreading onto chicken sandwiches. Ray's chicken sauce is a new, but familiar flavor with notes of honey mustard and a hint of smoke that will keep you coming back for more!

Common Korean garnishes to have available at your party include: fresh green Korean chilies, sliced garlic cloves, scallions, toasted sesame seeds, lime, beet juice, soy sauce, sriracha, and more.

Korean BBQ Sauce Ingredients

To make this Korean barbecue sauce recipe, you'll need: soy sauce, dark brown sugar, minced garlic, rice wine vinegar, chile-garlic sauce, ground black pepper, fresh ginger, Asian sesame oil, cornstarch, and water.

The ingredients vary depending on where you are world, but most barbecue sauces include vinegar or tomato paste as a base, liquid smoke flavouring, onion, spices such as mustard and black pepper, and sweeteners such as sugar, honey or molasses.