Korean Dipping Sauce

by0| PUBLISHED Dec 17, 2009 10:00 AM
Korean Dipping Sauce
This spicy sauce, made with tofu, red pepper paste, and soybean paste, is typically used in Korean cooking as a condiment for leaf-wrapped rice and meats. André Baranowski
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This spicy sauce is typically used in Korean cooking as a condiment for leaf-wrapped rice and meats.

Yield: makes 1 1/2 cups

Ingredients

  • 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

Instructions

  • 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.