Wet Wet Sauce

Serves 1
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Directions

  1. 1Slice the green onions.
  2. 2Slice the green onions.
  3. 3Slice the green onions.
  4. 4In a bowl, combine green onions, minced garlic, minced fresh ginger, Korean chili flakes, sesame seeds, and sesame oil.
  5. 5In a bowl, combine green onions, minced garlic, minced fresh ginger, Korean chili flakes, sesame seeds, and sesame oil.
  6. 6In a bowl, combine green onions, minced garlic, minced fresh ginger, Korean chili flakes, sesame seeds, and sesame oil.
  7. 7Heat neutral oil in a small saucepan until hot.
  8. 8Heat neutral oil in a small saucepan until hot.
  9. 9Heat neutral oil in a small saucepan until hot.
  10. 10Carefully pour hot oil over the green onion mixture and let it infuse.
  11. 11Carefully pour hot oil over the green onion mixture and let it infuse.
  12. 12Carefully pour hot oil over the green onion mixture and let it infuse.
  13. 13Stir in soy sauce, oyster sauce, and rice vinegar.
  14. 14Stir in soy sauce, oyster sauce, and rice vinegar.
  15. 15Stir in soy sauce, oyster sauce, and rice vinegar.
  16. 16Transfer the mixture to a jar or container with a tight-fitting lid and refrigerate until ready to use.
  17. 17Transfer the mixture to a jar or container with a tight-fitting lid and refrigerate until ready to use.
  18. 18Transfer the mixture to a jar or container with a tight-fitting lid and refrigerate until ready to use.
  19. 19Give the stored sauce a shake to mix the ingredients.
  20. 20Give the stored sauce a shake to mix the ingredients.
  21. 21Give the stored sauce a shake to mix the ingredients.

Ingredients

  • green onions
  • green onions
  • green onions
  • minced garlic
  • minced garlic
  • minced garlic
  • minced fresh ginger
  • minced fresh ginger
  • minced fresh ginger
  • Korean chili flakes
  • Korean chili flakes
  • Korean chili flakes
  • sesame seeds
  • sesame seeds
  • sesame seeds
  • sesame oil
  • sesame oil
  • sesame oil
  • neutral vegetable oil
  • neutral vegetable oil
  • neutral vegetable oil
  • tablespoons soy sauce
  • tablespoons soy sauce
  • tablespoons soy sauce
  • tablespoons oyster sauce
  • tablespoons oyster sauce
  • tablespoons oyster sauce
  • tablespoons rice vinegar
  • tablespoons rice vinegar
  • tablespoons rice vinegar

Equipment

knifewooden cutting boardbowlsmeasuring spoonsmeasuring cupsauce panwooden spoonjar

Tips

  • Korean chili flakes can be substituted with crushed red pepper.
  • Once prepared, the sauce can be stored in the fridge for later use.
  • Before serving, give the stored sauce a shake to mix the ingredients.