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Korean Sweet Tangy Soy Dipping Sauce

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

Korean Sweet Tangy Soy Dipping Sauce Recipe - Pair it with your next Korean pancakes or Korean dumplings | MyKoreanKitchen.com

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).

Korean Sweet Tangy Soy Dipping Sauce paired with Korean Pajeon (Seafood and Green Onion Pancakes) | MyKoreanKitchen.com

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)

Korean Sweet Tangy Soy Dipping Sauce Recipe - Pair it with your next Korean pancakes or Korean dumplings | MyKoreanKitchen.com

Base sauce

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.

Korean Sweet Tangy Soy Dipping Sauce Recipe - Pair it with your next Korean pancakes or Korean dumplings | MyKoreanKitchen.com

-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.

Korean Sweet Tangy Soy Dipping Sauce Recipe - Pair it with your next Korean pancakes or Korean dumplings | MyKoreanKitchen.com
Korean Sweet Tangy Soy Dipping Sauce Recipe - Pair it with your next Korean pancakes or Korean dumplings | MyKoreanKitchen.com

Korean Sweet Tangy Soy Dipping Sauce Recipe - Pair it with your next Korean pancakes or Korean dumplings | MyKoreanKitchen.com

Korean Sweet Tangy Soy Dipping Sauce

Super easy and versatile Korean dipping sauce
5 from 3 votes
Print Pin Rate
Course: Side dishes
Cuisine: Korean
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8
Calories: 24
Author: Sue | My Korean Kitchen

Ingredients

Base sauce

  • 2 Tbsp raw sugar
  • 4 Tbsp soy sauce
  • 4 Tbsp water
  • 4 Tbsp rice vinegar , (or white vinegar)

Optional

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

Instructions

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 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 tastebuds. Maybe occasional kicks near the end. Adjust the spiciness with Korean chili flakes and/or green/red chili as suggested above according to your desire.) Serve as you need.

Notes

1 Tbsp = 15 ml

Nutrition

Calories: 24kcal | Carbohydrates: 4g | Protein: 1g | Sodium: 524mg | Potassium: 19mg | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 0.7mg | Calcium: 2mg | Iron: 0.2mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.
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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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16 thoughts on “Korean Sweet Tangy Soy Dipping Sauce”

  1. Hi Sue, love your dumpling recipe. My husband is so addicted to korean dumplings. The sauce recipe very much compliments the dumplings.

  2. I’m not sure if this is still active but I wanted to ask you a question.
    My step daughter made me a soy sauce that i just loved but i don’t recall it being sweet, only spicy and soy.
    I know she put in tons of red hot powder and soy with sesame seeds but other then that I have no idea what or the amounts that was in it. As she is no longer around I wanted to see if you knew what im talking about and how to make it ?
    Thank you for your time.
    Chris

    • Many people make soy dipping sauce differently per their preference. So it would be hard for me to second guess your daughter’s version.
      How about you use this recipe as a base but omitting the sugar & adding slightly more chili flakes. You taste it afterwards then adjust the quantity more until it comes close to what you remember. Hope this helps. 🙂

  3. Hi Sue.. I’m Pam from Philippines. My sister and I are so addicted to any korean dishes. And i’m so glad that I found you! Thanks for sharing such easy recipes. I was able to make Japchae and my sister is loving it! Now i’m thinking of cooking vegetable pancake with your dipping sauce. *cross my finger…:)

  4. Looking forward to making some of those kimchi dumplings ! I eat dumplings every once in a while, and always make my own sauce – vinegar, soysauce, sugar, and a little sesame oil. I have some Kimchi Hot Sauce I found in a little Korean store in Brisbane (Australia) so I can add a little of that too, and hadn’t thought to add garlic, which sounds excellent! What I thought I’d share, is that recently I experimentally tried adding a little rice flour to the sauce to make it a bit thicker so it sticks to the dumplings more, and I thought that worked out quite well. Cheers !

  5. Hey Sue! I absolutely adore your website. Ive been following it for a while now and I recently found an international supermarket in my area so I can finally try these delicious looking recipies out. I was just wondering if I could substistute gochujang in for the chile flakes. Thanks!

    • Hi Haru, it’s not common to add gochujang when making this type of dipping sauce but you can always give it a try. I suggest you add very little though. 🙂 I hope it turns out well for you!

  6. Thank you for the recipes, Sue! I have tried your Bibimbap recipe (delicious!) and will try Kimchi Pancake today.
    I am familiar with the sauce since I also use it when I eat jiaozi (dumpling or Mandu in Korean?) or grilled fish.
    Best regards,
    Candra

  7. You know, sauces is the thing I have the most trouble with. Especially with Asian cuisines I am not confident with e.g. Korean. I mean, I LOVE it (David Change is my foodie crush!!). But I don’t know it well enough to be able to cook without a recipe to follow. So this sauce is GOLD for me. I love love LOVE Korean Pancakes!!

    • Thanks Nagi, I hope you try my dipping sauce with your next Korean pancakes! Seriously, you only need a few minutes to make this deliciousness. 🙂

  8. I like onion sauce you made. I remember I made few different pickles and onion pickle juice is was really good for any kind of pen cakes.

    • Thanks Junnghee, Yes, I think the base sauce is really good for making onion pickles or green chili pickles. I’m thinking of making them. 🙂

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