Kitchen notes · a little help before you start
Sweet, Tangy and Spicy Korean Dipping Sauce
Sweet, Tangy and Spicy Korean Dipping Sauce is made with Korean chili paste, White vinegar, and Raw sugar.
- Prep
- 3 min
- Total
- 3 min
- Original yield
- Serves 6
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- Korean · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Start with the first step
Set out what is needed for the first preparation step.
Get to know the ingredients
Korean chili paste (Gochujang)
In the method: Mix the above ingredients in a bowl well.
White vinegar
In the method: Mix the above ingredients in a bowl well.
Raw sugar
In the method: Stir until the sugar dissolves.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2 Tbsp Korean chili paste (Gochujang)Ingredient note
Source: 2 Tbsp White vinegarIngredient note
Source: 1 Tbsp Raw sugarIngredient note
Source: 1 Tbsp HoneyIngredient note
Source: 1 tsp toasted sesame seedsIngredient note
Source: 1/4 tsp minced garlic
How to make it
0 of 1 steps completeMake room for Sweet, Tangy and Spicy Korean Dipping Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Stir until the sugar dissolves.
A few questions you might have
What should I prepare first?
Start with this step: Mix the above ingredients in a bowl well.
Which preparation step should I plan for?
Set out what is needed for the first preparation step.
What happens at the end?
Stir until the sugar dissolves.
How do I plan the ingredient amounts?
This version serves 6. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: mykoreankitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
