Korean Inspired Dips for Octopus



2 tsp minced ginger

2 tsp minced garlic

3 tbl Korean soy bean paste

4 tbl Sriracha chili sauce

1 tbl sesame oil

2 tsp sesame seeds

2 tbl agave

2 tbl hoisin


Mix all ingredients thoroughly. Add around 3 tbl water, enough to give the dip the consistency of ketchup.
Yield: 1 cup.

If this requires more ingredients than you want to have around, try Andrea Nguyen’s Korean-style soy sauce for the dip.

Spicy Soy


2 tbl Korean or Japanese brand soy sauce

1 tbl water

1 ½ tsp sesame oil

1-2 tsp sugar or agave

1 clove garlic, minced

1 tsp Korean red pepper powder or hot sauce

2 tbl lightly packed minced scallion, including white and green parts

2 to 3 tsp sesame seeds, toasted


Mix all ingredients thoroughly. Store this indefinitely in the refrigerator, but taste again before each use to rebalance the flavors.

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