How to make Ch’o Kanjang, Korean sesame dip
Sauces are what truly finish many a dish. Even the blandest vegetable gets some kick from a well-matched sauce or dip. Like the Korean ch’o kanjang.
Although this cold sesame dip goes with absolutely everything. From a raw stick of celery to roasted cauliflower (steak), meat and fish. The latter two raw, fried or roasted. An all-purpose sauce, then. And ridiculously simple to make.
Preparation
Toast the sesame seeds in a dry frying pan until they turn brown. Shake the pan regularly. Leave to cool. Coarsely grind the seeds, for example in a coffee grinder, or crush them finely in a mortar.
Mix them with the brown palm sugar, Chinese vinegar and light soy sauce until you have a smooth paste. Don’t add all the vinegar and soy sauce at once; taste as you go so you can still adjust the flavor.
Sprinkle some more toasted sesame seeds on top.
Serve with… Whatever you like.
Store any leftovers in a sealed jar in the refrigerator for about a week.
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