Making a fuss about dipping sauce since ’03.

Get it right and the flavour is transcendent.
Works like a passionate romance, like a well kempt marriage (such a thing exists!)
Right there – the magic happens – it’s in the snap of the vinegar. It’s in the umami (pleasant savory taste) of just enough soy. It’s in the sting of the chili – just a touch of the super hot – stimulates the mind. Sugar – of course. Salt is the devil in the detail. Rings of chopped spring onion. And the nut flavoured fumes of sesame oil. 

Steve’s Korean Dipping Sauce ’03
1 tbs Korean sesame oil
4 tbs Soya sauce
3 tbs Vinegar
1 tbs Mild Chili Powder
1 tsp Hot Chili Powder
1/2 tsp salt
1 tsp sugar 
Spring Onion, chopped

Combine ingredients in a bowl.

Pick a dipping thing – my preference is fresh Vietnamese spring rolls. (Luke Nguyen’s recipe is here). Or salted crisps.

Enjoy!

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