1/2 cup low-sodium soy sauce
1/2 teaspoon Korean sesame oil (see headnote)
1 teaspoon crushed, toasted sesame seeds (see headnote)
1 scallion, trimmed and cut crosswise into very thin slices
2 cloves garlic, minced
1/4 teaspoon sugar
1/4 teaspoon ground black pepper
1/2 to 1 teaspoon Korean hot red chili powder (gochugaru; optional)

This salty sauce provides the right counterpoint to mildly seasoned dumplings. Give the sauce a few minutes to meld before serving.

You’ll want to double the recipe if you serve this as the sole condiment for Korean fried dumplings. The sauce can be refrigerated for up to 3 days.

makes 2/3 cup