Sesame Seed Sauce

  • Prep Time: 15 mins
  • Total Time: 20 mins
  • Yield: 1cup (it makes less than a cup)
  • About This Recipe

    “This Korean sesame seed sauce is served over cooked or raw vegetables. It can be kept in the fridge for several days. It is also an excellent sauce for meat”


  • 1/2 cupsesame seeds
  • 1tablespoonsugar
  • 3tablespoonsvinegar
  • 4tablespoonslight soy sauce
  • Directions

  • Toast the sesame seeds in a fry pan over medium low heat, stirring constantly (apprx 5 minutes).
  • Crush with mortar& pestle or in a blender.
  • Mix in remaining ingredients.
  • Store in a bottle in the fridge.
  • Reviews

  • “Yes,this was exactly what I was looking for, really delicious. My (asian-) ex used to make it for me with fried chicken nuggets. I like adding a bit of crushed red pepper.”

  • “Sorry, I don’t think I’m meant for korean food… Didn’t like this at all unfortunately. Made it to go with (Korean Pork Strips) but just didn’t like the taste of neither the pork nor the sauce and ended up throwing it in the bin. It’s hard to rate food because everbodys taste is so different so bear in mind that my rating reflects my taste.”

  • “The very nutty flavor goes great with steamed veggies. I found it to be a little thick (I may have crushed them a little “too much” after toasting) and thinned it with some more liquid. I did add a little more sugar as it was slightly too tart as well. Thanks for posting!”