This bright, vinegary sauce is made for dunking Scallion Pancakes, but it works wonderfully with all manner of panfried or deep-fried battered foods, including dumplings. The acid in the sauce cuts through the richness of these foods while adding more flavor. You can serve it as a dipping sauce or drizzle it over the dish. I prefer to offer it as a dipping sauce in individual small bowls on the side because that allows diners to “double dip,” giving them control of the seasoning of their food.

Ingredients

　　2 tablespoons water

　　2 tablespoons rice vinegar

　　6 tablespoons soy sauce

　　1 tablespoon gochugaru (Korean red chili flakes)

　　2 garlic cloves, minced

　　¼ teaspoon minced ginger

　　1 teaspoon toasted sesame oil

　　Sliced fresh red chile, optional

　　Combine all the ingredients in a bowl and mix well. Use immediately, or store for up to 2 weeks in a tightly sealed container in the refrigerator. Shake or stir well before using.

　　Reprinted with permission from My Korea: Traditional Flavors, Modern Recipes by Hooni Kim, copyright © 2020. Published by W. W. Norton & Company.Buy the full book from Amazon.