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Cookbook

 

Vinegar Soy Sauce

Ch'o Kanjang
Makes 1/2 cup
5 minutes to prepare

 

This simple and refreshing sauce, along with Allspice Sauce (see the book), are the two basic Korean dipping sauces.

 

2 tablespoons soy sauce
2 tablespoon ch'ongju (rice wine) or vermouth
2 tablespoons rice vinegar or apple cider vinegar
1 tablespoon sesame oil
2 tablespoons freshly squeezed lemon juice
Pinch of salt
1 tablespoon coarsely chopped pine nuts
   or toasted sesame seeds
Pinch of freshly ground black pepper

 

In a bowl, combine the soy sauce, ch'ongju, rice vinegar, sesame oil, lemon juice, and salt and mix well. Before serving, sprinkle the pine nuts and black pepper on top. Store leftovers in a tightly sealed container in the refrigerator. It will stay fresh for at least 1 week.

Buy the Book!

 

Growing Up in a Korean Kitchen
A Cookbook
By Hi Soo Shin Hepinstall
Ten Speed Press, September 2001
Hardcover, $ 29.95
ISBN: 1-58008-281-5
Recipe reprinted by permission.

 

Growing Up in a Korean Kitchen

About the Book

Recipes

Pan-Fried Fish Fillets
     Saengsonjon

Mushrooms with Steamed Rice
     Posotbap

Seasoned Spinach
     Sigumch'i Namul

Korean Fruit Soup
     Hwach'ae

Vinegar Soy Sauce
     Ch'o Kanjang  

More About Korea and Korean Recipes

Cookbook Profile Archive

 
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This page created November 2001

 
 
 
 

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