Korean Dipping Sauce
This spicy sauce is typically used in Korean cooking as a condiment for leaf-wrapped rice and meats.
Yield: makes 1 1/2 cups
- 2 tbsp. sesame seeds, toasted
- 2 oz. firm tofu
- <sup>1</sup>⁄<sub>3</sub> cup gochujang (red pepper paste)
- <sup>1</sup>⁄<sub>4</sub> cup honey
- 3 tbsp. Asian sesame oil
- 2 tbsp. doenjang (soybean paste)
- 2 cloves garlic, chopped
- 1 scallion, chopped
- Grind sesame seeds in a spice grinder. Transfer ground seeds to a food processor along with remaining ingredients; process until smooth. Will keep, refrigerated, for up to 1 week.
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