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.
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 BookRecipes
Pan-Fried Fish FilletsSaengsonjon
Mushrooms with Steamed Rice
Posotbap
Seasoned Spinach
Sigumch'i Namul
Korean Fruit Soup
Hwach'ae
Vinegar Soy Sauce
Ch'o Kanjang
More About Korea and Korean Recipes
- Cookbook Profile Archive
This page created November 2001
Return to the
Global Gourmet®
Main Page
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Advanced Search
Recent Searches
Departments
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
IACP Cookbook
Award Winners
Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners
JBF Cookbook
Award Winners
River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners
Classic Cookbooks
Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks
Copyright © 1994-2008,
Forkmedia LLC
The Global Gourmet® — www.globalgourmet.com