If you’ve ever been to Korean bbq you know that have dipping sauces for your meats and vegetables. My favorite sauce that Korean bbq offers is Ssamjang!Ssamjang is a sauce that is mainly made of fermented korean chili paste (Gochujang) and fermented soybean paste (Doenjang).Here’s a recipe I learned from my mother in law!

Was tired of the same ole barbecue sauce playing around with flavors hope you enjoy

Good for grill meat and rich in Thai flavour🟡Full Recipe Here : youtu.be/qbKunVzXvpY

Finding myself out of my pre-fabed Asian sauce one evening - I created my own. Now, this is my only, "go to," sweet Asian dipping sauce.Our family regularly makes assorted fried Asian appetizers. With those, we always employ this sweet, savory and spicy dipping sauce. We dip and literally pile on those fresh, chunky, chilly contents on top of our piping hot, crispy fried appetizers! Everything from Seafood and Vegetable Tempuras, Egg and Spring Rolls, Crab Rangoon, Wontons, Pot Stickers, Korean BBQ and charcoal grilled Yakitori meats. It's fantastic drizzled over Jasmine sticky rice as well.I'll also marinate my Korean BBQ ribs, chicken, pork and fish in this same sauce when we're in the mood for a sweet, killer Asian kick! See examples of both chicken and fish at the base of this recipe.

Eat with fried tofu

Since my 6 & 7 year old culinary students already know how to make pork potstickers, we bought pre-made ones from COSTCO for a quick lunch. Anyway, the packages said they came with a soy dipping sauce. No. No they did not. So, I charged them with making their own. I tell ya. Their dipping sauce ended up super delicious and five minutes fast! It also goes great with sushi and egg rolls!

Having egg rolls one night but didn't have any of our usual store-bought sweet & sour sauce. So I made this. Family LOVED it, so we no longer buy bottled sauce.

This sauce is not only delicious with mandu, potstickers, egg rolls, wonton, and gyoza, but it's yummy with your steamed rice, as a dip for satay or other meat skewers, or as a dressing for an Asian-inspired cold noodle salad when mixed with a little toasted sesame oil and an additional acid element like a squeeze of lemon or extra rice vinegar.Or, if you ask some of the people who've tried this recipe before, as shots. :PThe recipe makes about 1/3 cup and can be doubled one-for-one.

There are many recipes for Yakiniku dipping sauces around. This one is based on the recipe at Just One Cookbook, but I've simplified it by using dashi powder instead of needing to steep it in katsuobushi for a whole night. I've also used Korean ssamjang paste, which is normally used as part of the dip for samgyeupsal. 🇯🇵🥩🐄🔥🇰🇷

I was served a hot pot dipping sauce similar to this at a friend's house and tried to replicate it based off my memory and modified it to my liking.Just grind it up and mix. Recipe by Tamochan

Perfect for Spring Rolls and Egg Rolls

Getting some things off my fridge, like this. Great with gyoza or homemade spring rolls or eggrolls. You may want to add a tbsp or 2 of water for gyoza dipping.