Soy vinegar dipping sauce (Cho ganjang) from K Food: Korean Home Cooking and Street Food (page 21) by Da-Hae West and Gareth West

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cod fritters (Sengsun jeon); Courgette fritters (Hobak jeon); Pork meatball fritters (Wanja jeon); Pork dumplings (Gogi mandu); Crispy seafood pancake (Haemul pajeon); Kimchi and pork steamed buns (Kimchi wang mandu)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Foodycat on July 30, 2018

    I used cider vinegar and aleppo chilli flakes. It was good, but I make a dipping sauce for Chinese dumplings with Chinese black vinegar and roasted chilli oil that I think has a better flavour.

  • lilham on April 16, 2018

    I used cider vinegar instead of apple vinegar, a recommended sub in the introductory chapter. And Chinese dark soy for the Korean soy sauce. With the ratio of 2:1 soy sauce to vinegar, this was too salty and the soy sauce taste was overwhelming. I don’t know what this would taste like with Korean soy sauce, but definitely don’t substitute with Chinese dark soy.

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