Choganjang, Dipping Sauce for Jeon (Korean pancakes & dumplings)
Choganjang is an essential dipping sauce in Korean cuisine. (Cho means “vinegar.” Ganjang means “soy sauce.”) It is served with jeon: Korean savory pancakes and pan-fried breaded beef, beef or vegetables. (e.g., haemul pajeon (seafood pancake), buchujeon (garlic chive pancakes), pan-fried breaded fish, pan-fried breaded tofu, pan-fried breaded zucchini, dong-gue-rang-taeng (Korean meatballs)). It’s also used as a dipping sauce for dumplings and eo-muk-guk (fishcake soup).
There are many variations of choganjang but the basis is always soy sauce and vinegar.
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|2 tbs||Soy Sauce (regular) 왜간장|
|2 tbs||Water 물|
|2 tbs||Vinegar 식초|
|½||Green Onion 파|
|1 clove(s)||Garlic Clove (whole) 통마늘 (optional)|
|½||Red Chili Pepper 붉은 고추 (optional)|
|½||Green Chili Pepper 풋고추 (optional)|
|pinch||Sesame Seeds 깨 (optional)|
Optional Ingredients and Substitutions
Minced Garlic: You can omit minced garlic in the sauce.
Red and green chili peppers: You don't have to use both kinds. Green chili peppers add a very nice spicy kick. Red chili peppers are great for the contrasting red color. If you cannot take spiciness of chili peppers, you can omit them or use regular red pepper or green pepper to give some color.
Cheongju (Korean rice wine): You can add a few drops of cheongju or white wine to give a deeper flavor.
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Ingredient amounts in the recipe instructions are for the default serving size.
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Ingredient amounts in the recipe summary are for the default serving size.
1. Prepare vegetables
Wash and thinly slice ½ red chili pepper and ½ green chili pepper. Finely chop ½ green onions. Mince 1 clove of garlic.
2. Mix ingredients
In a bowl, mix 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 2 tablespoons of water, chopped green onions, ½ teaspoon of minced garlic (optional), ½ teaspoon of sesame seeds and sliced red/green chili peppers (optional).
Serve in a small bowl.