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Pajeon Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

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This authentic Pajeon sauce is the essential accompaniment to Korean pancakes, offering a perfectly balanced blend of savoury, tang, and gentle heat. A staple in low-sugar Korean cooking, the recipe relies on the deep umami of soy sauce and the brightness of rice vinegar rather than added sweeteners. The addition of toasted sesame oil and aromatic ginger creates a complex flavour profile that cuts through the richness of fried dishes beautifully.

Quick to prepare and incredibly versatile, this homemade dipping sauce is ideal for a midweek meal or a weekend gathering. While traditionally served with spring onion pancakes, it also works wonderfully as a dressing for steamed vegetables or cold noodles. You can easily adjust the spice level to your preference by varying the amount of gochugaru or fresh chilli, making it a reliable cupboard staple you will return to time and again.

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Ingredients for Pajeon Sauce

  • 2 tablespoons water

  • 2 tablespoons rice vinegar

  • 90ml soy sauce

  • 1 tablespoon gochugaru (Korean red chilli flakes)

  • 2 garlic cloves, minced

  • 1/4 teaspoons minced ginger

  • 1 teaspoon toasted sesame oil

  • Sliced fresh red chilli, optional

How to make Pajeon Sauce

Combine all the ingredients in a bowl and mix well. Use immediately, or store for up to 2 weeks in a tightly sealed container in the refrigerator. Shake or stir well before using.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.

  • 16 janvier 2026 | Publié à l'origine

    Auteur: :

    UK recipe editors

    Examiné par des pairs

    UK recipe editors
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