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Spicy Vinegar Dipping sauce

Spicy Vinegar Dipping Sauce for Korean Pork Belly

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Prep Time 5 minutes
Total Time 5 minutes
Course Condiment, Dip
Cuisine Korean
Servings 4 people as a dipping sauce

Equipment

  • Mixing bowl A small bowl, preferably glass or ceramic, is ideal for combining acidic ingredients.
  • Whisk or Fork To emulsify the sesame oil into the vinegar base.
  • Grater or garlic press For finely grating garlic.
  • Measuring Spoons Accuracy is important to get the balance just right.
  • Spoon or small ladle To portion or drizzle the sauce when serving.

Ingredients
  

  • 2 tablespoons soy sauce – Adds deep umami and saltiness; opt for low-sodium if you’re watching your salt intake.
  • 2 tablespoons rice vinegar – The backbone of the tang; you can also use apple cider vinegar if needed.
  • 1 tablespoon Korean chili flakes gochugaru – Brings heat and vibrant color; don’t substitute with generic red pepper flakes.
  • 1 teaspoon sesame oil – Adds toasty nuttiness and depth.
  • 1 clove garlic finely grated or minced – Fresh garlic gives a spicy punch and bold aroma.
  • 1 green onion thinly sliced – Adds freshness and a hint of sharpness.
  • 1 teaspoon sugar – Balances out the acid and heat just enough.
  • ½ teaspoon toasted sesame seeds – Optional but adds texture and nuttiness.
  • 1 teaspoon fish sauce – Optional but adds umami complexity. Can be swapped for a bit more soy sauce for vegetarians.
  • 1 fresh Thai chili optional, finely sliced – For those who want an extra layer of heat. Adds a slight nod to thai dipping sauce styles.

Instructions
 

Combine the Wet Ingredients

  1. In your mixing bowl, add soy sauce, rice vinegar, sesame oil, and fish sauce (if using). These are your base flavors—salty, tangy, nutty, and umami-rich.

Add the Heat and Sweet

  1. Sprinkle in gochugaru and sugar. Stir vigorously to dissolve the sugar completely and evenly distribute the chili flakes. You’ll start to see the sauce turn a beautiful reddish-brown.

Incorporate Fresh Aromatics

  1. Mix in your grated garlic and sliced green onions. These will infuse the sauce as it sits, bringing a sharp, fresh edge.
  2. Add Texture and Final Touches
  3. Toss in sesame seeds and Thai chili slices (if using). Give it one final stir and let it sit for at least 5 minutes before serving.

Serve with Korean Pork Belly

  1. Pour into small dipping bowls. Serve alongside sizzling slices of grilled pork belly, wrapped in lettuce with rice, kimchi, and ssamjang.