MAKES: About 11/2 cups
TIME: 15 minutes
This finger-licking-good sauce is quintessentially Korean, with its soy, sesame, sugar, and garlic. It just might be the perfect marinade for grilled tofu and is also wonderful for saucing Sushi Bowls or dipping Crudits.
1/2 cup soy sauce
2 tablespoons sake or rice vinegar
2 tablespoons dark sesame oil
1/4 cup toasted sesame seeds (see Nuts and Seeds)
1 tablespoon sugar
2 large cloves garlic, minced
1 tablespoon finely peeled and minced or grated fresh ginger
1/4 cup minced scallion
Combine all the ingredients and stir until sugar is dissolved. Use immediately or refrigerate for up to 2 days.
Variation
Tahini Soy Sauce. Thicker and richer, super with Steamed Eggplant: Substitute 1/4 cup mirin or honey for the sake and tahini for the toasted sesame seeds. Omit the ginger and scallions. Add a pinch of hot red pepper flakes if you like.
