Ingredients
Basic Ingredients
- ¼ cup soy sauce
- 1 Tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper flakes (or to taste)
Optional Add-Ins
- 1 Tablespoon chili oil
- 1 Tablespoon green onions (thinly sliced)
- 1 clove garlic (grated or minced)
- ½ teaspoon fresh ginger (grated or minced)
- ½ teaspoon sugar
Instructions
- Combine Ingredients: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and crushed red pepper flakes until well blended.
- Add Optional Ingredients: If desired, stir in chili oil, green onions, garlic, ginger, or sugar to enhance the flavor based on your preference.
- Serve: Use immediately as a dipping sauce for dumplings, potstickers, spring rolls, or other dishes. Store any leftovers in the refrigerator for up to one week.
Notes
- Store in the refrigerator for up to 1 week.
- Optional add-ins to customize the sauce include chili oil, sliced green onions or chives, grated garlic, fresh ginger, various types of sugar, dried chili peppers, sesame seeds, and citrus zest (lime, lemon, or orange).
- Gluten Free Variation: Replace soy sauce with tamari, coconut aminos, or gluten free soy sauce.
- Make it sweeter by substituting regular soy sauce and sugar with kecap manis.
- For a spicier sauce, add 1 teaspoon of sriracha, gojuchang, or favorite hot sauce.
- To reduce sodium, dilute soy sauce with 1 to 2 tablespoons of water.
- If the sauce tastes too tangy, add ½ teaspoon sugar to balance the flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Asian
- Diet: Gluten Free
