There is nothing better than a good condiment, especially a fantastically flavorful dipping sauce like this Soy Sauce with Rice Vinegar combination. I mean, any dipping sauce that has this kind of vinegar flavor ratio in it is an automatic winner in the PicklesTravel book! It’s one of my favorite flavor combinations that I learned about while in South Korea.
While this sauce is great for dipping with any Asian recipe that needs an extra kick, It’s especially delicious when paired with this Kimchi Pancake recipe.
| Prep Time | 5 minutes |
| Servings |
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- 1.5 Tbsp. Rice Vinegar
- 2 Tbsp. Soy Sauce
- 3/4 tsp. Sesame Oil
- 1/2 tsp. Red Chili Pepper Flakes
- 1 tsp. Green Onions sliced
Ingredients
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- Mix together rice vinegar, soy sauce and sesame oil in a small bowl. Add in pepper flakes and green onions as desired. Allow to sit for flavors to combine.
- Dipping sauce can be kept for up to 3 days in refrigerator.
Do you love the flavor of every vinegar as much as I do? Then we have something in common! Keep in touch by liking PickleTravel’s Facebook page or following me on Pinterest. I will be publishing more vinegar-related content in the future, from pickles to sauces to seasoning and hope you follow along.