This optional dipping sauce goes great with my Korean kimchi pancake recipe. It actually goes well on many korean pancakes - and even salads! - so make a bunch and store it in the fridge!
Cuisine Korean Cooking
Keyword condiments, fermenting, kimchi, korean cooking
Prep Time 1minute
Total Time 1minute
Servings 3servings
Calories 83kcal
Author Eun-ji Noh and Kwon-hee Noh
Ingredients
1 1/2tablespoonsesame oil
1 1/2tablespoonrice vinegar or white vinegar
3tablespoonssoy sauce
2wholechopped chili peppers
1pinchsalt
Instructions
Add all ingredients to a jar and cover with a lid. Shake well until combined. Serve immediately or store in the fridge for up to a week.