Lotus Crack Sauce
Ingredients:
1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoons honey
1 tablespoon grated ginger
2 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon peanut oil
1 tablespoon gochujang (Korean chili paste)
1 green onion, thinly sliced (for garnish)
Instructions:
Combine ingredients:
In a small mixing bowl, whisk together soy sauce, rice vinegar, honey, ginger, garlic, sesame oil, peanut oil, and gochujang until well combined.
Chill:
Cover the bowl with plastic wrap and refrigerate the sauce for 30 minutes to allow the flavors to meld.
Stir and garnish:
Before serving, give the sauce a good stir to re-emulsify. Top with thinly sliced green onion for extra flavor and a fresh finish.
Notes:
This sauce has a balanced sweet-heat flavor with a tangy kick.
Keep it in an airtight container in the fridge for up to two weeks.
Works great as a dip, drizzle, or marinade for meats, veggies, tacos, and more.
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