Three Ultimate Korean BBQ Dipping Sauces
How to make Korean BBQ Dipping Sauce in three different ways
Servings: 2 to 3
Calories: 87kcal
Ingredients
SSAMJANG WITH MAPLE SYRUP AND PISTACHIO NUTS
- 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)
SESAME OIL, SALT AND PEPPER SAUCE
- 1 tsp sesame oil
- A pinch fine sea salt
- A pinch ground black pepper
WASABI AND SOY SAUCE
- 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
Instructions
SSAMJANG WITH MAPLE SYRUP AND PISTACHIO NUTS
- Combine the ingredients in a bowl, mixing well. Then, portion the mixture into individual dipping plates as needed.
SESAME OIL, SALT AND PEPPER SAUCE
- 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.)
WASABI AND SOY SAUCE
- Combine the first four ingredients listed above in a bowl, stirring until the sugar dissolves.
- Using a spoon (a 1 Tbsp measuring spoon works well), portion the sauce onto individual dipping plates as needed.
- Add the sliced onion to the sauce and place wasabi paste on the side of the plate.
Nutrition
Calories: 87kcal