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Candied soy sauce served with grilled vegetables
Sticky and sweet Korean soy reduction perfect for dipping

Korean candied soy sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
Korean cuisine is a master of balancing salty and sweet flavours. This sauce is a 'reduction': by evaporating the water content of soy sauce and thickening it with sugar, we get a syrupy, sticky glaze that coats fried meats or steamed vegetables fantastically. Aromatic ginger and garlic remove the raw edge of the soy sauce.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 130 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Frying pan: For toasting sesame seeds.
  • Small saucepan: For cooking.

Allergen Information

⚠️ Soya
⚠️ Sesame
⚠️ Cereals containing gluten

Instructions

1 ✓

Toast the sesame seeds in a dry frying pan over medium heat until golden brown and fragrant. Set aside.

Tip: Toasting brings out the nutty aroma of the seeds. Raw, they are bland.
2 ✓

Finely chop the garlic and grate the ginger.

Tip: The juice of the ginger is needed too, don't squeeze it out!
3 ✓

In a saucepan, mix the water, soy sauce, vinegar, and sugar. Heat until boiling.

Tip: Dissolve the sugar first by stirring.
4 ✓

Toss in the garlic and ginger. Reduce the heat and simmer gently for about 5-7 minutes until slightly thickened.

Tip: Watch the bubbles: if they are larger and pop more slowly, it is starting to thicken. Remember, it thickens a lot as it cools!
5 ✓

Turn off the heat. Stir in the sesame oil and toasted sesame seeds.

Tip: Never cook sesame oil, as it loses its delicate fragrance.
6 ✓

Let it cool before use.

Tip: It keeps for a long time stored in a jar.

Recipe FAQ

It became too thick (like toffee).
You overcooked it. Sugar and soy can cool to be very dense. Add a little hot water.
The sesame seeds burned.
Sesame seeds burn in moments. As soon as they smell fragrant and pop, remove from the heat and pour out of the hot pan!

Ingredients

  • 150 ml Soy sauce
  • 50 g Brown sugar
  • 20 ml Rice vinegar
  • 10 ml Sesame oil
  • 2 cloves Garlic
  • 5 g Fresh ginger
  • 10 g Sesame seeds
  • 50 ml Water