This 15-minute Korean everything-sauce earns its name — soy sauce, dark sesame oil, toasted sesame seeds, garlic, ginger, and scallions, whisked together with no cooking at all. It dips, drizzles, and marinates with equal enthusiasm. There is even a tahini-soy variation built in for when you want it creamier.
Get ready to meet your new favorite everything-sauce! This recipe bottles the heart of Korean cuisine—that perfect, irresistible balance of savory, sweet, and nutty. In just 15 minutes, you can create a finger-licking-good sauce that will elevate everything from grilled tofu to simple veggie sticks. Whether you’re drizzling it over a vibrant sushi bowl or using it as a marinade, its rich blend of soy, sesame, garlic, and ginger is pure magic. Let’s get whisking!
Ingredients
• MAKES: About 1 1/2 cups
• TIME: 15 minutes
• 1/2 cup / 120 ml soy sauce or tamari
• 2 tablespoons / 30 ml (1 fl oz) sake or rice vinegar
• 2 tablespoons / 30 ml (1 fl oz) dark sesame oil
• 1/4 cup / 35 g (1.23 oz) toasted sesame seeds
• 1 tablespoon / 15 g (0.53 oz) sugar
• 2 large cloves garlic, minced
• 1 tablespoon / 6 g (0.21 oz) finely grated fresh ginger
• 1/4 cup / 25 g (0.88 oz) minced scallions
• For the Tahini Soy Variation
• 1/4 cup / 60 ml mirin or honey
• 1/4 cup / 60 g (2.12 oz) tahini
• A pinch of hot red pepper flakes, optional
Instructions
1. In a small bowl or liquid measuring cup, combine the soy sauce, sake or rice vinegar, dark sesame oil, toasted sesame seeds, sugar, minced garlic, and grated ginger.
2. Whisk vigorously until the sugar is completely dissolved into the liquid.
3. Stir in the minced scallions.
4. Use immediately as a dipping sauce or marinade, or transfer to an airtight container and refrigerate for up to 2 days for the flavors to meld even more.
5. For the Tahini Soy Variation
6. In a small bowl, combine 1/2 cup (480 ml) soy sauce, 2 tablespoons (30 ml / 1 fl oz) dark sesame oil, 1 tablespoon (15 ml / 0.5 fl oz) sugar, and 2 minced garlic cloves from the main recipe.
7. Substitute the sake with 1/4 cup (960 ml) mirin or honey and the toasted sesame seeds with 1/4 cup (960 ml) tahini. Omit the ginger and scallions.
8. Whisk everything together until smooth and creamy. This version is fantastic with steamed eggplant. Add a pinch of red pepper flakes for heat, if desired.
Nutritional Information
• Disclaimer: The following is an estimate per tablespoon and can vary based on specific and brands used.
• Calories: 45 kcalSodium: 480 mgCarbohydrates: 3 gSugar: 2 gFat: 3 g
Pro Tips
• For the best flavor, toast your own sesame seeds. Simply heat them in a dry skillet over medium heat for 2-3 minutes, shaking the pan frequently, until they are fragrant and lightly golden.
• While you can use this sauce immediately, its flavor deepens and becomes more complex if you let it rest in the refrigerator for at least 30 minutes before serving.
• Use a microplane grater for the garlic and ginger. This creates a fine paste that dissolves seamlessly into the sauce, ensuring you don’t get any chunky, raw bites.
• Easily adjust the flavor profile to your liking. Add a teaspoon of gochujang for a spicy kick, a bit more sugar for sweetness, or a squeeze of lime for brightness.
FAQ
Q: Is this Korean everything sauce gluten-free
A: Yes, you can easily make this sauce gluten-free by using tamari instead of regular soy sauce. Tamari is a Japanese soy sauce that is typically brewed without wheat, but always double-check the label to ensure it is certified gluten-free.
Q: What are the best vegetarian ways to use this sauce
A: This sauce is incredibly versatile for vegetarian dishes. Use it as a marinade for tofu, tempeh, or seitan before grilling or pan-frying. It’s also a fantastic dressing for grain bowls, a dipping sauce for summer rolls and vegetable sticks, or a flavorful base for a vegetable stir-fry.
Q: How can I make the Tahini Soy variation fully vegan
A: To ensure the Tahini Soy variation is 100% vegan, simply use mirin instead of honey. Mirin is a sweet Japanese rice wine that provides a similar flavor profile. You could also substitute the honey with an equal amount of maple syrup or agave nectar.
Q: How long does this homemade vegetarian sauce last
A: Store the sauce in an airtight container, like a glass jar, in the refrigerator. The original version will keep well for up to one week, while the Tahini Soy variation is best consumed within 5 days. The flavors will meld and become even more delicious after the first day.
More Recipes You’ll Love
- Simple Vegetarian Eel Sauce (Unagi Sauce)
- Indian-Spiced New Potatoes in Tomato Sauce (Aloo Tamatar Sabji)
- Plantains in Seasoned Coconut Sauce (Kacha Kela Foogath)
15-Minute Korean Everything-Sauce (Soy & Sesame)
Ingredients
Method
- In a small bowl or liquid measuring cup, combine the soy sauce, sake or rice vinegar, dark sesame oil, toasted sesame seeds, sugar, minced garlic, and grated ginger.
- Whisk vigorously until the sugar is completely dissolved into the liquid.
- Stir in the minced scallions.
- Use immediately as a dipping sauce or marinade, or transfer to an airtight container and refrigerate for up to 2 days for the flavors to meld even more.
- For the Tahini Soy Variation
- In a small bowl, combine 1/2 cup (480 ml) soy sauce, 2 tablespoons dark sesame oil, 1 tablespoon (15 ml / 0.5 fl oz) sugar, and 2 minced garlic cloves from the main recipe.
- Substitute the sake with 1/4 cup (960 ml) mirin or honey and the toasted sesame seeds with 1/4 cup (960 ml) tahini. Omit the ginger and scallions.
- Whisk everything together until smooth and creamy. This version is fantastic with steamed eggplant.
- Add a pinch of red pepper flakes for heat, if desired.
- While you can use this sauce immediately, its flavor deepens and becomes more complex if you let it rest in the refrigerator for at least 30 minutes before serving.
