This is a super delicious dressing and dip sauce that can be used for Japanese and Korean salads and dishes. I usually make a double batch as it is appreciated by everyone. I serve this dip sauce among other things to various Korean and Japanese appetizers and tapas.
You will need
2/3 cup white, peeled and roasted sesame seeds
4 tbsp sugar
0.38 cup soy sauce
2 tbsp white vinegar
2 tbsp water
How to make it
1. Roast the sesame seeds in a frying pan over low heat and roast until they are golden. Stir occasionally. Grind the seeds into a fine flour in a spice/coffee grinder and transfer them to a large mortar. It is also possible to grind the seeds into an oily powder in the mortar but then you should take a little at a time. Remove the ground seeds and put them in a bowl before the new ones are added. When the seeds are ground and have become an oily paste, put them back into the mortar.
2/3 cup white, peeled and roasted sesame seeds
2. Add sugar and continue to grind until it is well mixed and has the consistency of a paste.
4 tbsp sugar
3. Add soy sauce, vinegar, and water a little at a time while stirring.
0.38 cup soy sauce
2 tbsp white vinegar
2 tbsp water
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