All-Purpose Korean Soy Sauce Seasoning
Yunnie's kitchen cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by John Tan on SeeMeCook
A versatile, savory, and slightly spicy Korean condiment that can be used as a marinade, dipping sauce, or topping for noodles and rice bowls.
- Time
- 10 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, soy, fish, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 30 g
- 110 g
- 10 g
- 15 g
- 30 g
- 145 g
- 70 g
- 60 g
- 55 g
- 50 g
- 55 g
- 18 g
- 25 g
Weights are estimates. Together, the ingredients weigh about 650 g before cooking, which is about 55 g per serving.
Steps
Finely chop the white parts of the green onions, dice the medium onion, and finely chop the red and green chili peppers.
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.
Close the lid tightly and shake the jar well until all ingredients are thoroughly combined.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 111
- Protein
- 2 g
- Carbs
- 13 g
- Fat
- 6 g
- Fiber
- 1 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
