Recipe: Cho Ganjang (Korean Vinegar Soy Sauce)
Sometimes I just have to get back to the basics. Creating new recipes invigorates the brain and brings excitement and wonder into the kitchen. At some point, I run out of ideas or the ideas I come up with are so far off the path that there’s very little hint of Korea in them.
When I feel like I’m starting to stray too far from the fundamentals of Korean cuisine, I come back to the tried and true recipes for a while before I head back out into uncharted territory.
|A small 참치정 chamchijeon (Korean tuna pancake) takes a dip in cho ganjang. (Tammy Quackenbush photo)|
초간장 Cho Ganjang (Korean Vinegar Soy Sauce)
Makes 1/2 cup of sauce.
Based on a recipe from Growing up in a Korean Kitchen: A Cookbook
2 tablespoons soy sauce
2 tablespoons rice wine or sake
2 tablespoons lemon juice
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
pinch of salt and black pepper
1 tablespoon toasted sesame seeds (I’ve also used 1 tablespoon of Asian-style Sprinkle from Savory Spice Shop, if I don’t have sesame seeds on hand.)
- Mix soy sauce, rice wine, lemon juice, rice vinegar, sesame oil and salt in a small bowl.
- Just before serving, sprinkle sesame seeds on top. Leftovers will last a week.