Sesame Seed Sauce
This Korean sesame seed sauce is served over cooked or raw vegetables. It can be kept in the fridge for several days.
- 1 cup (it makes less than a cup)
- 1/2 cup sesame seed
- 1 tablespoon sugar
- 3 tablespoons vinegar
- 4 tablespoons light soy sauce
Toast the sesame seeds in a fry pan over medium low heat, stirring constantly (apprx 5 minutes).
Crush with mortar& pestle or in a blender.
Mix in remaining ingredients.
Store in a bottle in the fridge.