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Print this Recipe    Korean Dipping Sauce

SESAME DIPPING SAUCE (Korean)
Chojang
makes about 1/4 cup

3 tablespoons soy sauce
1 teaspoon sesame oil
1 1/2 tablespoons rice vinegar
1 teaspoon toasted sesame seeds
1/8 teaspoon sugar
1 scallion, finely chopped

Combine the soy sauce, sesame oil and rice vinegar in a small bowl.
In a small, heavy, dry skillet over medium heat. Add the sesame
seeds and stir until they darken a bit. Remove and crush seeds.
Add to soy mixture with sugar and scallions. You can increase recipe
amounts to make as much as you need. I usually make at least 6
times amount and store in fridge.

Note: Some times I serve it cold for dipping. Sometimes I heat it
a bit and pour it over cooked vegetables. Especially cauliflower
and broccoli.

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