Last week I made the Pancake Dipping Sauce recipe from J. Kenji Lopez-Alt’s The Wok cookbook to go with the Korean and Chinese pancake recipes that start the Frying chapter.

Soy sauce, rice vinegar, water, roasted sesame oil, sugar, scallion, and, optionally, ginger are simply stirred together until the sugar dissolves. I opted for the ginger for my first time making it.

The sauce is good, mostly salty and sweet. I think I’ll omit the ginger in the future just to make it even easier.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.