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A crisp Korean seafood and scallion pancake with a small bowl of thin brown dipping sauce set in the middle

Yangnyeomjang Recipe

A yangnyeomjang recipe built on one ratio worth memorizing: 3 soy sauce, 2 water, 1 vinegar. The thin Korean dipping sauce for jeon, mandu, and pan-fried tofu.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 120 ml
Course: Side Dish
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 45 ml / 3 tbsp regular Korean soy sauce, jin-ganjang
  • 30 ml / 2 tbsp water
  • 15 ml / 1 tbsp rice vinegar
  • 2 tsp sugar
  • 2 tsp gochugaru, Korean chili flakes
  • 1 tsp minced garlic, about 1 clove
  • 1 scallion, finely chopped, about 2 tbsp
  • 1 tsp toasted sesame oil
  • 1 tsp toasted sesame seeds, lightly crushed

Method
 

  1. Measure the soy sauce, water, and rice vinegar into a small bowl in that order: 3 tablespoons, 2 tablespoons, 1 tablespoon.
  2. Add the sugar and stir until you can no longer feel grains against the bottom of the bowl, about 20 seconds.
  3. Stir in the gochugaru and minced garlic.
  4. Chop the scallion finely and add it, along with the sesame oil and crushed sesame seeds.
  5. Let the sauce sit for 10 minutes before serving so the garlic and chili flakes soften and stop tasting raw.
  6. Stir once more just before it goes to the table, since the sesame oil separates and floats.