Korean•gourmet

Three Ultimate Korean BBQ Dipping Sauces

How to make Korean BBQ Dipping Sauce in three different ways

Ingredients

Quantities are shown as originally provided.

2 Tbsp Korean soybean paste ((DoenJang))
1 1/2 tsp Korean chilli paste ((Gochujang))
1 Tbsp sesame oil
3/8 tsp minced garlic
3/8 tsp minced onion
3/4 tsp toasted sesame seeds
3/4 tsp maple syrup
1 Tbsp coarsely chopped pistachio nuts ((about 15 to 18 shelled pistachio nuts. You can use other nuts instead if you prefer))
1 tsp sesame oil
A pinch fine sea salt
A pinch ground black pepper
1 Tbsp soy sauce
1 Tbsp water
2 tsp white sugar
1 tsp white vinegar
A thin slice of onion (to be added in a serving plate)
A dab of wasabi paste ((from a tube) – to be pasted on the side of a serving plate)

1
SSAMJANG WITH MAPLE SYRUP AND PISTACHIO NUTS
2
Combine the ingredients in a bowl, mixing well. Then, portion the mixture into individual dipping plates as needed.
3
SESAME OIL, SALT AND PEPPER SAUCE
4
Simply add the listed ingredients directly to a serving plate. If you're serving a larger group, prepare individual dipping plates for each person instead. (This is how my mum did it at her restaurant – no need to mix a large batch in a bowl.)
5
WASABI AND SOY SAUCE
6
Combine the first four ingredients listed above in a bowl, stirring until the sugar dissolves.
7
Using a spoon (a 1 Tbsp measuring spoon works well), portion the sauce onto individual dipping plates as needed.
8
Add the sliced onion to the sauce and place wasabi paste on the side of the plate.