Soy sauce is a by-product of doenjang (soy bean paste). According to historical records, soy sauce has been produced and used ever since the Goguryeo Period.There are various types of soy sauce, from haet soy sauce (fresh soy sauce) which is used in soups and seasoned vegetables to jin soy sauce (aged soy sauce) which is used in roasted, steamed, or hard-boiled dishes that have a dark color. Each type has a unique taste and is used for different purposes.
According to Korean history, there was once a place called 'Jang-Gwang¡' in the heart of Seoul. Soy sauces of various ages were stored in more than 500 crocks (jars) at Jang-Gwang. Records show soy sauce made in 1907 were stored at Jang-Gwang until the break of the Korean War in 1950. - Korean Restaurant Gu
Dipping Sauces and Bulgogi Marinades
Soy and Vinegar Sauce
Great with Scallion, Shellfish, and Egg Pancake (Pa Jeon)
- 3 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon very finely chopped garlic
- 1 teaspoon sesame seeds, toasted and coarsley crushed while warm
- 1/4 teaspoon freshly ground black pepper
Combine ingredients in a bowl and enjoy.
Mustard and Lemon Sauce
- 2 teaspoons powdered mustard
Mix all thoroughly.
Sesame Seed Dip
Great with Beef and Vegetable Hotpot
1/4 cup sesame seeds
1/4 cup light soy sauce
3 tablespoons rice vinegar
1 tablespoon sugar
Prepare sesame seed dip by toasting sesame seeds in a small pan over moderate heat, shaking frequently until golden brown. Grind or blend the seeds while still hot, adding soy sauce, vinegar, and sugar.
Spicy Dipping Sauce
A spicy dipping sauce for Korean dumplings, scallion pancakes, and tempura. A twist on the basic soy sauce and vinegar version, this adds a lot or a little spice to your meal.
- 1/3 cup rice wine vinegar
- 1 Tbsp chili pepper flakes (kochukaru)
- 1 Tbsp scallions, thinly sliced
- 1 tsp finely chopped garlic
Mix all ingredients together and use as a dipping sauce for dumplings, scallion pancakes, mung bean pancakes, and tempura dishes.
*Can make in large batches and store in refrigerator for a couple weeks.
**If you don't have Korean chili pepper flakes (kochukaru), you can use cayenne pepper or sriracha sauce in the mix.
CREDIT: By Naomi Imatome-Yun, About.com
Another Korean Dipping Sauce
* 6 tablespoons soy sauce (I use Kikkoman)
* 3 tablespoons water
* 1 tablespoon rice vinegar or cider vinegar
* 1 tablespoon sesame oil
* 1 tablespoon granulated sugar
* 1/4 teaspoon ground black pepper
* 1 garlic clove, crushed
* 1 bunch green onion, chopped
if you want a little heat add
* 1 tablespoon korean red pepper paste, sliced (Gochujang) (optional) or 1/2 jalapeno pepper, sliced (optional)
1. Mix all ingredients together and let sit for at least 2 hours in the refrigerator before serving to let the flavors blend.
2 This will be heavy in the green onion department, so if you don't want as much, cut it down a little, but we love them and the green onions are what all of us go for first.
3.This is great with any kind of steamed or fried dumpling (like Chinese dumplings or Korean mandu).
CREDIT: taylortwo at www.recipezaar.com
Ginger Dipping Sauce
Ginger dipping sauce for Korean dumplings, tempura, pan-fried fish, and scallion pancakes.
This ginger dipping sauce is amazing on Korean dumplings, but I especially like the flavor it gives to pan-fried fish. It can be also used on Korean savory pancakes like the scallion, seafood, kimchi, and mung bean versions.
Prep Time: 5 minutes
Cook Time: 5 minutes
- 2 tsp finely chopped ginger
Mix all ingredients together and use as a dipping sauce for dumplings or
other savory dishes. Can be made in batches and stored in the refrigerator
for a couple weeks.
CREDIT: By Naomi Imatome-Yun, About.com
Bulgogi Marinade (Korean style Beef dish sauce) RECIPE 1
- 2 1/2 tablespoons sesame oil
- 1 1/2 tablespoon rice wine
- 1 1/2 tablespoon soft brown sugar
- 1 tablespoon very finely chopped garlic
Bulgogi Marinade (Korean style Beef dish sauce) RECIPE 2
This is the basic marinade recipe for Korean barbecued meats. This marinade makes enough for 1 pound of meat. I usually triple this recipe and keep it stored for use on anything from chicken drumsticks to sliced steak.
Prep Time: 20 minutes
- 3 Tbsp chopped garlic (about 2 cloves)
- 2 Tbsp fresh squeezed juice from an Asian pear
- 1 Tbsp Japanese rice wine (mirin)*
- 3 green onions, finely chopped (including white part)
1. Mix marinade together until sugar and honey are dissolved/distributed.
2. Can be stored in refrigerator or freezer for use on beef, pork, and chicken. (Serves 4)
*If you don't have access to the rice wine, a splash of dry white wine will also work here.