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!

Khao Tang Na Tung with Rice Cracker or Pork & Shrimp Peanut Dipping SauceThis is Thai Traditional Appetizer🟡Full Recipe Here : youtu.be/9Yhh6UrZmC0

Sweet Thai Chilli sauce is my most favourite condiment. I use it on absolutely everything so it's cheaper to make my own than to keep buying bottles of it every week. I have a few variations of it that I use for specific recipes but this is my basic go-to everyday version

This is my take on this delicious style sauce using ingredients that I had readily available. Great with spring or egg rolls.

Once my friend invited me out to try Southern Vietnamese cuisine, I was very impressed with caramelized fish sauce served with crispy rice crackers and steamed vegetables. A countryside dish but irresistible! This aromatic dipping sauce is made by simmering some fragrant fried shallots with shrimp, together with pork, seasoned in sugar, caramel sauce, fish sauce, and fresh chili. (Contributed by Do Huong Ly)

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.

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.

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

I obtained the original recipe from “ Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking” by Yamuna Devi, my favorite recipe book. I substituted the grated coconut/almonds for walnuts as well as replaced the green chilies for red chilli flakes and let me tell you, this chutney was like nothing I ever had before. I was surprised to learn the balance of sweet and hot compliments the cilantro extremely well and it adds a subtle kick to it that keeps you coming back for more. Try it out !Notes:- You can substitute the sour cream for yogurt.#CA2025

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.