Wet Wet Sauce
Wet Wet Sauce
Ingredients
- 1/2 bunch green onions, white parts only, thinly sliced
- 2 tablespoons garlic, minced
- 1 1/2 tablespoons fresh ginger, minced
- 3 tablespoons Korean chili flakes, or crushed red pepper
- 1 1/2 teaspoons sesame seeds
- 1 tablespoon sesame oil
- 2/3 cup neutral vegetable oil
- 1/4 cup soy sauce
- 1 1/2 tablespoons oyster sauce
- 3 tablespoons rice vinegar
Instructions
- 1
Add the thinly sliced white parts of the green onions, minced garlic, minced fresh ginger, Korean chili flakes (or crushed red pepper), sesame seeds, and sesame oil to a heat-safe bowl, ensuring there is plenty of room left to add more ingredients.
⏱️ 5 min
- 2
Heat the neutral vegetable oil over medium-high heat in a small saucepan until it is hot, which takes about 5 minutes.
⏱️ 5 min
- 3
Carefully pour the hot oil over the green onion mixture in the bowl. The mixture will bubble up, so pour slowly. Once the bubbling stops, stir the mixture to combine all ingredients.
⏱️ 2 min
- 4
Allow the mixture to cool slightly, about 10-15 minutes.
⏱️ 15 min
- 5
Stir in the soy sauce, oyster sauce, and rice vinegar.
⏱️ 1 min
- 6
Transfer the completed sauce mixture to a jar or container that has a tight-fitting lid. Refrigerate the sauce until it is ready to be used.
⏱️ 2 min
- 7
Before serving, if the sauce has been stored, give it a little shake.
- 8
Serve the sauce with preferred dishes such as dumplings, chicken, or rice.
Kitchen Tools
Nutrition Facts (per serving)
Wet Wet Sauce
- 1/2 bunch green onions, white parts only, thinly sliced
- 2 tablespoons garlic, minced
- 1 1/2 tablespoons fresh ginger, minced
- 3 tablespoons Korean chili flakes, or crushed red pepper
- 1 1/2 teaspoons sesame seeds
- 1 tablespoon sesame oil
- 2/3 cup neutral vegetable oil
- 1/4 cup soy sauce
- 1 1/2 tablespoons oyster sauce
- 3 tablespoons rice vinegar
Instructions
- 1
Add the thinly sliced white parts of the green onions, minced garlic, minced fresh ginger, Korean chili flakes (or crushed red pepper), sesame seeds, and sesame oil to a heat-safe bowl, ensuring there is plenty of room left to add more ingredients.
⏱️ 5 min - 2
Heat the neutral vegetable oil over medium-high heat in a small saucepan until it is hot, which takes about 5 minutes.
⏱️ 5 min - 3
Carefully pour the hot oil over the green onion mixture in the bowl. The mixture will bubble up, so pour slowly. Once the bubbling stops, stir the mixture to combine all ingredients.
⏱️ 2 min - 4
Allow the mixture to cool slightly, about 10-15 minutes.
⏱️ 15 min - 5
Stir in the soy sauce, oyster sauce, and rice vinegar.
⏱️ 1 min - 6
Transfer the completed sauce mixture to a jar or container that has a tight-fitting lid. Refrigerate the sauce until it is ready to be used.
⏱️ 2 min - 7
Before serving, if the sauce has been stored, give it a little shake.
- 8
Serve the sauce with preferred dishes such as dumplings, chicken, or rice.