Vinegar Soy Sauce

Ch'o Kanjang
Makes 1/2 cup
5 minutes to prepare


This simple and refreshing sauce, along with Allspice Sauce (see the book), are the two basic Korean dipping sauces.


2 tablespoons soy sauce
2 tablespoon ch'ongju (rice wine) or vermouth
2 tablespoons rice vinegar or apple cider vinegar
1 tablespoon sesame oil
2 tablespoons freshly squeezed lemon juice
Pinch of salt
1 tablespoon coarsely chopped pine nuts
   or toasted sesame seeds
Pinch of freshly ground black pepper


In a bowl, combine the soy sauce, ch'ongju, rice vinegar, sesame oil, lemon juice, and salt and mix well. Before serving, sprinkle the pine nuts and black pepper on top. Store leftovers in a tightly sealed container in the refrigerator. It will stay fresh for at least 1 week.

Buy the Book!


Growing Up in a Korean Kitchen
A Cookbook

By Hi Soo Shin Hepinstall
Ten Speed Press, September 2001
Hardcover, $ 29.95
ISBN: 1-58008-281-5
Recipe reprinted by permission.


Growing Up in a Korean Kitchen

About the Book


Pan-Fried Fish Fillets

Mushrooms with Steamed Rice

Seasoned Spinach
     Sigumch'i Namul

Korean Fruit Soup

Vinegar Soy Sauce
     Ch'o Kanjang  

More About Korea and Korean Recipes

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This page created November 2001

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