Kimchi-Scallion Sauce
By Lan LamPublished on August 5, 2020
Time
10 minutes, plus 15 minutes resting
Yield
Serves 6 (Makes about 1 cup)
Ingredients
6 scallions, sliced thin⅓ cup finely chopped kimchi ¼ cup vegetable oil 4 teaspoons soy sauce 4 teaspoons unseasoned rice vinegar ¼ teaspoon sugar
Before You Begin
Cider vinegar or seasoned rice vinegar can be substituted for the unseasoned rice vinegar. This sauce pairs well with Grilled Boneless Beef Short Ribs.
Instructions
- Stir all ingredients together in bowl. Let sit for 15 minutes. Stir well before using. (Sauce can be refrigerated for up to 24 hours. Let sit at room temperature for 15 minutes before serving.)
Time
10 minutes, plus 15 minutes restingYield
Serves 6 (Makes about 1 cup)Ingredients
6 scallions, sliced thin
⅓ cup finely chopped kimchi
¼ cup vegetable oil
4 teaspoons soy sauce
4 teaspoons unseasoned rice vinegar
¼ teaspoon sugar
Ingredients
6 scallions, sliced thin
⅓ cup finely chopped kimchi
¼ cup vegetable oil
4 teaspoons soy sauce
4 teaspoons unseasoned rice vinegar
¼ teaspoon sugar
Ingredients
6 scallions, sliced thin
⅓ cup finely chopped kimchi
¼ cup vegetable oil
4 teaspoons soy sauce
4 teaspoons unseasoned rice vinegar
¼ teaspoon sugar
Why This Recipe Works
For a quick, flavorful sauce that dresses up anything from grilled meats to roasted vegetables, we finely chopped kimchi and then stirred in savory soy sauce and sliced scallions. We brightened the sauce with rice vinegar and gave the flavors 15 minutes to meld before serving.
Before You Begin
Cider vinegar or seasoned rice vinegar can be substituted for the unseasoned rice vinegar. This sauce pairs well with Grilled Boneless Beef Short Ribs.
Instructions
- Stir all ingredients together in bowl. Let sit for 15 minutes. Stir well before using. (Sauce can be refrigerated for up to 24 hours. Let sit at room temperature for 15 minutes before serving.)
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