sauces

SAUCES

Soy sauce is a by-product of doenjang (soy bean paste). According to historical records, soy sauce has been produced and used ever since the Goguryeo Period.There are various types of soy sauce, from haet soy sauce (fresh soy sauce) which is used in soups and seasoned vegetables to jin soy sauce (aged soy sauce) which is used in roasted, steamed, or hard-boiled dishes that have a dark color. Each type has a unique taste and is used for different purposes.According to Korean history, there was once a place called 'Jang-Gwang¡' in the heart of Seoul. Soy sauces of various ages were stored in more than 500 crocks (jars) at Jang-Gwang. Records show soy sauce made in 1907 were stored at Jang-Gwang until the break of the Korean War in 1950. - Korean Restaurant Gu

Soy and Vinegar Sauce

Great with Scallion, Shellfish, and Egg Pancake (Pa Jeon)

3 tablespoons light soy sauce

1 tablespoon rice vinegar

1 teaspoon very finely chopped garlic

1 teaspoon sesame oil

1 teaspoon sesame seeds, toasted and coarsley crushed while warm

1/4 teaspoon freshly ground black pepper

Combine ingredients in a bowl and enjoy.

Mustard and Lemon Sauce

2 teaspoons powdered mustard

2 teaspoons sugar

2 teaspoons vinegar

4 teaspoons water

Mix all thoroughly.

Sesame Seed Dip

Great with Beef and Vegetable Hotpot

1/4 cup sesame seeds
1/4 cup light soy sauce
3 tablespoons rice vinegar
1 tablespoon sugar
Prepare sesame seed dip by toasting sesame seeds in a small pan over moderate heat, shaking frequently until golden brown. Grind or blend the seeds while still hot, adding soy sauce, vinegar, and sugar.

Bulgogi Marinade (Korean style Beef dish sauce)

3/4 cup Beef Stock

1/3 cup light soy sauce

2 1/2 tablespoons sesame oil

1 1/2 tablespoon rice wine

1 1/2 tablespoon soft brown sugar

1 tablespoon very finely chopped garlic

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