A Korean onion dipping sauce with soy sauce and a sweet, tangy marinade, perfect with samgyeopsal and Korean barbecue.
Sauces & basics🕒 30 mins🍽️ 4 servings
My notes for this recipe
Korean barbecue is usually served with much more than grilled meat. Fresh vegetables, kimchi, seasoned sprouts, ssamjang, and dipping sauces all help balance the richness of the meal.
This soy-based onion sauce is inspired by Korean chamsauce. Thinly sliced onions are soaked in a sweet, savory, and slightly tangy marinade that goes especially well with samgyeopsal, Korean grilled pork belly.
The recipe is simple and can be prepared before you start grilling. Serve the marinated onions beside the meat or place a small amount directly inside a lettuce wrap.
How I cook it
Slice the onions. If you like a crunchy texture, slice them thickly; if you prefer them fully pickled, slice them thinly with a mandolin.
If the onions are too strong in flavor, soak them in cold water for about 20-30 minutes to reduce the sharpness.
Strain the onions.
While the onions are soaking, simply mix the other ingredients.
Before serving, pour the sauce over the sliced onions, or if you’ve cut them thickly, prepare the sauce in advance.
