This soy-based sauce is very versatile – it can be used as a dressing, dipping sauce and as a marinade that works well with tofu, vegetables, meat, dumplings and noodles.

190 ml



Skill level

Average: 2.5 (5 votes)


  • 60 ml (2 fl oz/¼ cup) soy sauce
  • 2 tbsp rice (or white) vinegar
  • 6 garlic cloves, crushed
  • 2 tsp caster (superfine) sugar
  • 2 tbsp Korean chilli flakes (gochugaru)
  • ½ tsp freshly ground black pepper
  • 2–3 spring onions (scallions), thinly sliced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Combine all the ingredients in a small bowl and stir until the sugar has dissolved.
  2. Store in an airtight container in the refrigerator for up to 5 days.


Recipe and images from Little Korea Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99