Wet-wet sauce
Serves 1
Directions
- 1Chop the whites of two green onions and place them in a bowl.
- 2Chop the greens of the green onions and store them in a paper towel-lined Tupperware in the fridge for garnish.
- 3Mince the garlic and add it to the bowl with the green onion whites.
- 4Peel and mince the ginger, then add it to the bowl with the other ingredients.
- 5Add 3 tablespoons of Korean chili flakes to the bowl.
- 6Add 1 teaspoon of sesame seeds to the bowl.
- 7Heat 1/2 cup of neutral-flavored oil (like vegetable oil) and 1 tablespoon of sesame oil in a saucepan on the stove.
- 8Test the oil's readiness by inserting a wooden chopstick, skewer, or spoon; if it bubbles, it's ready.
- 9Carefully pour the hot oil over the ingredients in the bowl.
- 10Allow the mixture to cool and let the flavors meld.
- 11Add 3 tablespoons of soy sauce to the mixture.
- 12Add 2 tablespoons of rice vinegar to the mixture.
- 13Add 1 tablespoon of oyster sauce to the mixture.
- 14Mix all the ingredients thoroughly.
- 15Spoon some of the wet-wet sauce into the bottom of a serving bowl.
- 16Add wontons to the bowl (these were homemade and kept in the freezer).
- 17Garnish with black sesame seeds.
- 18Garnish with the reserved green onion greens.
Ingredients
- 2 green onion whites
- 2 Tbsp minced garlic
- 1 Tbsp minced ginger
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 tsp sesame seeds
- 0.5 cup neutral-flavored oil
- 1 Tbsp sesame oil
- 3 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp rice vinegar
- wontons
- black sesame seeds
Equipment
knifecutting boardbowlTupperwarespoonsaucepanstovechopstick
Tips
- Save the green onion greens for garnish by keeping them in a paper towel-lined Tupperware in the fridge.
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