Soy-vinegar dipping sauce (Cho ganjang) from Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine (page 132) by Emily "Maangchi" Kim and Martha Rose Shulman

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

Accompaniments: Radish pancakes (Mu-jeon); Sweet and sour chicken (Dak-tangsuyuk); Pan-fried cod fillets with sesame oil (Daegu-jeon); Steamed fish cake (Jjin-eomuk); Pan-fried oysters (Gul-jeon); Squash blossoms stuffed with tofu-sesame filling (Hobak-kkot-jeon); Zucchini pancake (Aehobakjeon); Seafood scallion pancake (Haemul-pajeon); Steamed dumplings (Jjin-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

  • jenburkholder on August 18, 2020

    This is a delicious sauce. I’ve served it a couple times with roasted potatoes and greens for a lazy dinner.

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