Korean vinegar-soy sauce (ch'o kanjang) recipe

Recipe for korean vinegar-soy sauce (ch'o kanjang) in our easy ethnic recipes collection. Every korean family has its own version of this sour-and-salty sauce. It is used as a dipping sauce for fried foods and dumplings and as a dressing for vegetables. It can be sprinkled lightly over any dish. Some versions are flavored with minced garlic, chopped fresh ginger, chopped chilies or red pepper and/or sesame oil. Try this light sauce first, then experiment with other flavors.

Recipe ingredients

• 1/4 cup soy sauce
• 3 tablespoons rice or cider vinegar
• 1 teaspoon sugar
• 1 teaspoon finely chopped green onions
• 1 teaspoon toasted sesame seeds

How to make korean vinegar-soy sauce (ch'o kanjang)

• Combine all ingredients in a small bowl. Stir to dissolve sugar.
• Pour leftover sauce into glass container, cover tightly, and store in the refrigerator. It will keep for up to a week.

Preparation time: 5 to 10 minutes
Makes 1/2 cup

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