Wet-wet sauce

Serves 1
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Directions

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