ASIAN****Yangnyeomjang

By Unblond1

16/12/17 - VVG. I had with Kimchi Pancake. I'm looking forward to it with Udon noodles. It's much like my Korean rice/noodle bowl sauce recipe except for the dried chili powder.

Ingredients

• 6 tablespoons soy sauce
• 2 tablespoons toasted sesame oil
• 1 teaspoon rice vinegar
• 4 teaspoons gochugaru - I used Assi Red Pepper powder
• 4 teaspoons toasted sesame seeds, crushed or whole
• 1 teaspoon sugar or honey
• 2 cloves garlic, crushed
• 2 scallions, chopped

Preparation

Step 1

Combine all ingredients and store in a glass jar in the fridge.

Serve as a dipping sauce for Korean pancakes and dumplings, spoon over simple fried tofu or steamed vegetables (it's especially good with broccoli), toss it with soba and all kinds of Asian noodles, and use it as a marinade for meat, tofu, and tempeh.

PER TABLESPOON:

Calories 50.9
Total Fat 4.1 g
Saturated Fat 0.6 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 1.6 g
Cholesterol 0.0 mg
Sodium 432.2 mg
Potassium 20.8 mg
Total Carbohydrate 2.3 g
Dietary Fiber 0.3 g
Sugars 0.8 g
Protein 1.1 g