Mandu Dipping Sauce (Cho Jung)

• It’s an easy way to elevate frozen potstickers/dumplings, tofu, eggs, noodles or any savory dish that you would use a hot sauce style condiment on.
• Cuz it's addictively delicious! The combination of gochujang pepper paste, black vinegar and soy sauce is the perfect umami bomb!
• It's based on my husband's Hawaiian family recipe which means it's loaded with good memories and love.
• If you don't already have a container of gochujang in your flavor arsenal, you'll be so glad you do, after you taste it while making this sauce.

• Gochujang: You can find this occasionally in large chain grocery stores or the Korean market (with so many different brands to choose from) or order it online. You can read more about it in my spicy Korean meatballs post. Or in this guide to gochujang from the My Korean Kitchen blog.
• Vinegar(s): the original family recipe just calls out vinegar. We guessed that to be rice vinegar. We also keep black vinegar in the pantry (available at any Asian market). It adds an amazing savory layer of flavor that I promise you will love.
• Sesame seeds: As mentioned above, I give them a quick toast in a hot pan before adding. (or you can buy them pre-toasted at the Asian market!)
• Soy sauce: I opt for a low-sodium version but that's up to you.

Let's make mandu dipping sauce step-by-step!

(Printable recipe card is at the end of the post with ingredients, measurements and step-by-step instructions. This section includes more and larger pictures and high level explanations of the process.)

There truly is not much to preparing this sauce other than procuring the ingredients as noted above!

1. Using a bowl or measuring cup, add the rice and black vinegar and the soy sauce then the gochujang paste. Whisk so the gochujang is incorporated.

2. Add the sesame seeds and green onions and whisk again. That's all there is to it but I promise it tastes incredible.

3. Use immediately for mandu or store in a container in the fridge. Will last for at least a couple weeks (maybe add some fresh green onions each time you use it) but I promise it will not last that long!

Beth's expert tips about mandu dipping sauce

1. My number one tip is to double this recipe! You'll want to use it on more than dumplings once you taste it.
2. Don't skip any of the ingredients - get the black vinegar and the gochujang and the rice vinegar if you don't keep it in the house. You'll find yourself using these ingredients for many other dishes from salad dressings to marinades to other sauces. They are worth buying and are not very expensive either!

Recipe FAQs

Other Korean Hawaiian recipes on OMG! Yummy

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