As promised, here is the special sauce. This is one of the most versatile sauces I know. As you guessed, Great Grandmaster Tae Yun Kim also taught me this one! And again, this isn’t something to be strictly measured, it’s more like, “a little bit of this and some of that” type of recipe.
As Great Grandmaster Tae Yun Kim points out, this is also very healthy, if used in moderation.
First, wash a bunch of green onions really well, then chop them really fine (not mashed, just very fine).
Add crushed garlic, a couple tablespoons or more, depending on how garlicy you like it. (Note: before a Jung Suwon class, please hold back on too much garlic – have mercy on your fellow Jung suwon warriors 😉 )
Add a couple tablespoons of crushed red pepper:
add a tablespoon (or two) of crushed, toasted sesame seeds. You can get them at Korean or other Asian food stores:
Now add a little sesame oil, no more than a couple tablespoons
add a few squirts of lemon juice, and a couple spoons of honey.
Then add enough soy sauce (I use a gluten free kind, but use whatever brand you prefer) to make it into a sauce, and mix it very well. You want the honey dissolved and not sitting in a glob.
Here it is, in all its glory:
This keeps very well, and is wonderful to have in the fridge, ready for after Jung Suwon classes, when you worked out so hard that you don’t want to spend a lot of time cooking.
Great Grandmaster Tae Yun Kim uses this for many things: steamed rice, mandoo (think of Korean ravioli), rice cakes, even carrot and celery sticks, anything pretty much that needs some “kick.”
I have seen Jung Suwon warriors evevn use it over plain noodles, or instead of salad dressing.
What would you want to try this with?