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This versatile, ubiquitous sauce can be used for all Jeon (pancakes), and also Mandu (dumplings). Cho, meaning vinegar, and Ganjang— soy sauce, depict its simple base; the richness from the soy sauce, paired with a sharp zing from the vinegar works magically together. There are countless variations of Choganjang, all with their own unique sparkle of seasoning; I love to add spring onions, chilli and sesame seeds as they get stuck to the little crevices when mopping up.



  • 60 ml (2 fl oz) soy sauce
  • 11⁄2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp crushed roasted sesame seeds
  • 1 tbsp gochugaru (Korean chilli flakes)
  • 2 spring onions, very thinly sliced on an angle


  1. In a small bowl, stir together all the ingredients. Cover and store in the fridge if not using immediately.

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