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.
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.