Dipping Sauce for Yakiniku

Yakiniku no tare

Our standard dipping sauce for grilled meat!

Yeild

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.