Soy Dipping Sauce

By Samin Nosrat

Soy Dipping Sauce
Ilona Szwarc for The New York Times
Total Time
10 minutes
Rating
4(199)
Comments
Read comments

Bursting with ginger and chile flakes, this simple sauce offers a savory, acidic contrast to the rich filling of mandu.

Featured in: The All-Hands on Deck Dumpling Party

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Ingredients

Yield:Makes 2 cups
  • 1clove garlic, finely grated
  • 1teaspoon finely grated fresh ginger
  • 1teaspoon Korean chile flakes
  • 1tablespoon rice vinegar
  • 1cup soy sauce
  • 2tablespoons water
  • 1½teaspoons toasted sesame oil
  • 1½teaspoons freshly squeezed yuzu or lemon juice
  • 6scallions, trimmed and finely sliced
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

59 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 6 grams protein; 3504 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place garlic, ginger and chile flakes in a medium bowl. Add vinegar, and stir to combine. Set aside for 5 minutes to allow flavors to come together.

  2. Step 2

    Add soy sauce, water, oil, yuzu or lemon juice and scallions. Whisk thoroughly to combine.

Tip
  • Can be made up to 1 day ahead.

Ratings

4 out of 5
199 user ratings
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Comments

aek

Way way too much soy sauce. Inedible.

Terry

After the comment about way too much soy sauce, I made as written — but when I got to adding the soy sauce I started with 1/4 cup. Perfect amount! So glad I didn't add more. No scallions on hand — will add next time, but fine without. Quick meal with TJ's potstickers.

Elaine

More garlic, more ginger, 1/2 cup soy sauce, 1 tsp sugar, rest the same, for me this worked

Tracie

I would agree with the previous comments about the recipe calling for too much soy sauce. Also you will need to add a teaspoon or so of sugar to balance the saltiness of the soy sauce!

Bill Proudfit

½ tsp Dried Grof Gemalen Chilies, Ducros 1 TBL standard sugar syrup (equal water & sugar boiled for 3 minutes) or 2 tsp sugar I live in Hong Kong. Local Chinese give very favourable feedback.

Chickenfog

Made sauce only. Used about 1/3 cup soy sauce. Delish.

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