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

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• Cookbook Profile Archive

 

This page created November 2001

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