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Dipping Sauce for Yakiniku

Yakiniku no tare

Our standard dipping sauce for grilled meat!

Yield

About 1/4 cup (60 ml)

Ingredients

  • 1 teaspoon finely grated ginger
  • 1 small clove garlic, finely grated
  • generous 2 tablespoons soy sauce
  • 1 teapspoon gochujang (Korean fermented hot chili paste) or miso
  • 1 1/2 teaspoons toasted sesame oil
  • 1 tablespoon fresh grapefruit juice or apple juice
  • 1 1/2 to 2 tablespoons minced scallion
  • 1 1/2 teaspoons toasted white sesame seeds
  • 1 teaspoon gochugaru (Korean chili flakes; optional)

Procedure

  1. Stir together all the ingredients in a bowl.
  2. Serve as a dipping sauce for grilled meat and vegetable.
  • This sauce can be kept refrigerated for 2-3 days.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
1 rice-cup = 3/4 US cup = 180 ml
OtherĀ conversions (US to metric measures)
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml