In the event you’re searching for the right sauce to take grilled pork stomach to the subsequent stage, my Korean Pork Stomach Dip is simply what you want! Made with easy elements like soy sauce, vinegar, and a splash of shiso leaf, this dipping sauce delivers a daring, distinctive taste that pairs completely along with your pork dishes! In only a minute, you can also make this straightforward, scrumptious sauce that can have everybody asking for the recipe!
Why I really like this recipe
I completely love my Korean Pork Stomach Dip as a result of it provides a fast, scrumptious taste to your grilled pork dishes, all in only a minute! Impressed by my different Korean dips, similar to my Korean BBQ Dip , Korean Candy Dip , and Korean Scorching Sauce , this recipe is crafted to pair completely with grilled pork stomach, though it additionally pairs properly with marinated pork (like my Garlic pork stomach) goes properly collectively.
However what actually units this sauce aside is its wealthy salty taste and trace of sweetness, mixed with the distinctive freshness of the perilla leaves! It’s tremendous straightforward to make – simply combine the elements and also you’re good to go, however letting it sit within the fridge for 10 minutes permits the flavors to actually come collectively! In the event you’re searching for a straightforward solution to improve the flavour of your grilled pork stomach, this sauce is a must-try! Belief me, when you style it, you may need to soak all the pieces in!
uncooked materials
uncooked materials
- soy sauce – Choose low-sodium soy sauce. Soy sauce can be used to make it gluten-free.
- white vinegar – Normal distilled white vinegar for including taste to sauces.
- Sweetener – Use your favourite sweetener.
- garlic – Grate entire garlic cloves.
- chili – Paprika. Helps add depth of taste to the sauce.
- Perilla leaves – Herb utilized in Korean cooking and belongs to the mint household. It provides a novel taste to the sauce and could be present in Korean supermarkets. Perilla leaves can be utilized in its place.
route
Step 1 In a mixing bowl, mix soy sauce, white vinegar, sweetener, and paprika. Pour the sauce right into a dipping dish and garnish with chopped perilla leaves.
🥢 Service Professional Ideas
I extremely suggest storing the sauce in Refrigerate for 10 minutes Earlier than serving. This permits the sauce to settle and helps the flavors come collectively.
Recipe adjustments
In the event you’re searching for one other Korean dipping sauce to go together with pork stomach, I like to recommend my Toasted Sesame Oil Dip . Historically served with pork stomach or grilled pork stomach, this basic Korean sauce provides a nutty, wealthy taste that enhances the meat superbly! Or, for a Taiwanese-style possibility, you may attempt my pork stomach sauce, which makes use of a garlic-soy sauce base to create a savory, barely candy texture that pairs completely with pork stomach!
Pairing solutions
Whereas this sauce is particularly designed for grilled pork stomach, it additionally pairs completely with different pork dishes, similar to pork jowls, air fried pork stomach, and even some steamed pork stomach. The wealthy aroma of the dipping sauce enhances the richness of those pork slices, enhancing their taste with out overpowering them!
FAQ
What can I exploit as a substitute of perilla leaves?
You may substitute Japanese shiso leaves or mint leaves for the same recent taste various.
Is that this dipping sauce spicy?
This dip has a really gentle crimson pepper taste. In the event you choose a spicier sauce, you need to use cayenne pepper as a substitute of paprika for extra warmth.
Is that this dipping sauce solely edible pork stomach?
Whereas this dip is ideal for grilled pork stomach, it additionally pairs completely with different pork dishes, similar to pork neck or pork shoulder.
Storage Ideas
Retailer leftovers in an hermetic container within the fridge for 14-21 days.
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Watch methods to make
- 1 spoon soy sauce
- 1 spoon white vinegar
- 1/2 spoon sweetener
- 1 clove garlic floor
- 1/8 teaspoon chili floor
- 1/2 teaspoon Perilla leaves chopped
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Accumulate all elements.
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In a bowl, mix soy sauce, white vinegar, sweetener, and paprika till mixed. Switch sauce to a dipping plate and prime with chopped shiso leaves.
Energy: 9kilocalories | carbohydrate: 4gram | protein: 1gram | sodium: 505milligrams | Potassium: 28milligrams | sugar: 1gram | Vitamin A: 37IU | calcium: 5milligrams
*Primarily based on worth per serving
