Learn how to make an addictive and versatile Korean sweet tangy soy dipping sauce!

Today I’m sharing a very versatile Korean dipping sauce recipe. I normally use this sauce with my various Korean pancakes (Buchimgae and Pa-Jeon: Kimchi pancakes, Korean squid pancakes, Korean potato pancakes, Korean oyster pancakes, Tuna cakes, Enoki mushrooms pancakes and gochujang pancakes) and also with Korean dumplings (Mandu: Kimchi dumplings and Fried frozen dumplings).

This sauce really boosts the overall flavour of these individual dishes and I must say, it’s very addictive! Its slightly sweet and tangy flavour dilutes the oiliness of pancakes and dumplings.

I normally make this in two different ways by adding different optional ingredients (but still serve them both at the same time).

Sweet tangy soy dipping sauce served with Korean green onion pancakes (Pa-Jeon, 파전)

The first version is a kid (or non-spicy food lover) friendly version and the other one is a spicy version. I will share both methods below. The below ingredients are enough for 6 to 8 extra large pancakes, so if you make more than you need, just store them in the fridge for later use (if kept in an air tight glass container they can last for a few weeks).

I hope you give this a try with your next Korean pancakes or Korean dumplings!

Ingredients for Korean Soy Dipping Sauce (Serves 8)

Base sauce

2 Tbsp raw sugar
4 Tbsp soy sauce
4 Tbsp water
4 Tbsp rice vinegar (You can use white vinegar instead)

Optional

10g (0.4 ounces) thinly sliced onion pieces
1/2 tsp Korean chilli flakes (Gochugaru) – You can add more for extra spiciness.
1/2 tsp minced garlic
1/2 tsp roasted sesame seeds
1/2 tsp sesame oil
1/2 tsp (heaped) finely chopped green onion – You can add more if you like.
1 Green or red chilli – I didn’t use this, but if you want to make it extra spicy sauce, you can add it.

*1 Tbsp = 15ml

** If you want to learn more about Korean cooking ingredients, check my 30 essential Korean cooking ingredients list!

How to Make Korean Soy Dipping Sauce

-For base sauce

Mix these in a bowl and stir until the sugar dissolves. (I normally prepare the sauce one day before I’m making the pancakes and keep it refrigerated. The sugar will be dissolved overnight even if you don’t stir it. You can also lightly boil the sauce over low heat (or microwave it) just until the sugar dissolves to quicken the process. It will have to be cooled down before use.)

-For kids friendly (non-spicy) version

Mix 7 Tbsp of the base sauce and sliced onion pieces. (Even if you don’t eat the onion slices, still add them as they add a nice extra flavour.) Serve as you need.

-For spicy version

Mix remainder (7 Tbsp) of base sauce and the rest of the optional ingredients. Mix them well. (Frankly speaking, this combination isn’t that spicy to my taste buds. Maybe occasional kicks near the end. Adjust the spiciness with Korean chilli flakes and/or green/red chilli as suggested above according to your desire.) Serve as you need.