Korean Sweet Tangy Soy Dipping Sauce Recipe - Pair it with your next Korean pancakes or Korean dumplings | MyKoreanKitchen.com
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5 from 3 votes

Korean Sweet Tangy Soy Dipping Sauce

Super easy and versatile Korean dipping sauce
Prep Time5 mins
Total Time5 mins
Course: Side dishes
Cuisine: Korean
Servings: 8
Calories: 24kcal
Author: Sue | My Korean Kitchen


Base sauce

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


  • 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.


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.


1 Tbsp = 15 ml


Calories: 24kcal | Carbohydrates: 4g | Protein: 1g | Sodium: 524mg | Potassium: 19mg | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 0.7mg | Calcium: 2mg | Iron: 0.2mg