Last week I made J. Kenji Lopez-Alt’s Gochugaru Yogurt Ranch Dressing recipe from The Wok to go with his Tempura Vegetables or Seafood recipe.

To make it plain Greek yogurt, mayonnaise, granulated garlic and onion, fresh garlic, black pepper, fresh chives, lemon juice, gochugaru, and slat are mixed together in a bowl. Kenji calls for dill also, but Megan and I aren’t big fans of dill, so I left it out.

Kenji has four dipping sauces as options for the tempura, this was Megan’s favorite.

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