All-Purpose Korean Soy Sauce Seasoning

Ingredients

• 2 green onions (white parts only, finely chopped)
• 1 onion (medium, finely diced)
• 2 red chili peppers (finely chopped)
• 3 green chili peppers (finely chopped)
• 2 tbsp minced garlic
• 120 ml soy sauce
• 60 ml anchovy fish sauce
• 60 ml cooking wine (mirin or cooking sake works too)
• 40 ml oligosaccharide syrup (or corn syrup)
• 40 ml maesil-cheong (Korean green plum syrup)
• 60 ml sesame oil
• 3 tbsp gochugaru (Korean red chili flakes)
• 3 tbsp toasted sesame seeds

Steps

1. 1

   Finely chop the white parts of the green onions, dice the medium onion, and finely chop the red and green chili peppers.

2. 2

   Add the chopped vegetables, minced garlic, soy sauce, anchovy fish sauce, cooking wine, oligosaccharide syrup, plum syrup, sesame oil, gochugaru, and toasted sesame seeds to a 32 oz (900 mL) mason jar.

3. 3

   Close the lid tightly and shake the jar well until all ingredients are thoroughly combined.

4. 4

   Store the seasoning in an airtight container or the mason jar in the refrigerator for up to 1 week.

Notes

Ways to use it: Silken tofu topping, dumpling dipping sauce, noodle topping, soy-marinated eggs, or a rice bowl topping.

Nutrition per serving

• condiment
• sauce
• Korean
• meal prep
• spicy
• no-cook
• marinade