Choganjang, Dipping Sauce for Jeon (Korean pancakes & dumplings)
초간장

Your rating: None Average: 2 (75 votes)
Print this recipe
Spicyness: 
0
No votes yet
quick n easy
nut free
vegetarian
pescetarian
prep time: 
10 min
inactive time: 
0 min
cooking time: 
0 min
total time: 
10 min

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.

Buy Gluten-free Chemical-free Unpasteurized Korean Soy Sauce here.

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.

Buy Gluten-free Chemical-free Unpasteurized Korean Soy Sauce here.

INGREDIENTS

shop these ingredients online »
Change serving size to: 1 2 3 4 5 6 7 8 9 10 11 12 back to default
Change to: Metric US
½ cup 2 tbsSoy Sauce (regular) 왜간장
½ cup 2 tbsWater 물
½ cup 2 tbsVinegar 식초
2½ Green Onion 파
5 clove(s)Garlic Clove (whole) 통마늘 (optional)
2½ Red Chili Pepper 붉은 고추 (optional)
2½ Green Chili Pepper 풋고추 (optional)
½ tspSesame Seeds 깨 (optional)
     
tips: 

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.

More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.

instructions
photos
summary
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
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.
image: DIPSAC01.JPG
1

Wash

Slice

  • ½ red chilli pepper
  • ½ green chilli pepper

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).
image: DIPSAC02.JPG
2

Mix

  • 2 tbs soy sauce
  • 2 tbs vinegar
  • 2 tbs water
  • chopped green onions
  • ½ each red & green peppers (optional)
  • 1 tsp minced garlic (optional)

3. Serve

Serve in a small bowl.
image: DIPSAC03.JPG
3

Serve