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Wet Wet Sauce

Zesty Wet Wet Sauce: A Flavorful Boost for Any Meal

Wet Wet Sauce is a spicy, umami-packed condiment that enhances any dish with its vibrant flavors.
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Prep Time 10 minutes
Cook Time 5 minutes
Cooling Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Sauces
Cuisine: Asian
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 3 cloves Minced Garlic Fresh garlic is preferred; powdered garlic can be used but will have a different intensity.
  • 1 inch Minced Ginger Fresh is ideal; ground ginger can be used in a pinch.
  • 2 tablespoons Gochugaru (Korean chili flakes) Adjust quantity for desired spiciness.
  • 1 tablespoon White Sesame Seeds Can be omitted or replaced with toasted sunflower seeds.
  • 2 scallions Green Onions (white part, thinly sliced) Optional: Substitute with scallions or chives for similar flavors.
For the Sauce
  • 1/2 cup Vegetable Oil Any neutral oil (like canola or grape seed) can be used.
  • 2 tablespoons Soy Sauce Tamari can be used for a gluten-free alternative.
  • 2 tablespoons Oyster Sauce Can substitute with vegetarian oyster sauce made from mushrooms.
  • 1 tablespoon Rice Vinegar Can be replaced with apple cider vinegar.
  • 1 tablespoon Toasted Sesame Oil Use cautiously, as the flavor is potent.

Equipment

  • saucepan
  • heatproof pot
  • Spoon

Method
 

Step‑by‑Step Instructions for Wet Wet Sauce
  1. Begin by finely slicing the white parts of the green onions and set them aside in a large heatproof pot. Mince 3 cloves of fresh garlic and 1-inch piece of ginger, adding them to the pot along with 2 tablespoons of gochugaru and 1 tablespoon of white sesame seeds.
  2. In a saucepan over medium heat, pour in 1/2 cup of vegetable oil, watching closely for it to shimmer but not smoke—about 2 to 3 minutes should suffice.
  3. Once your oil reaches the perfect temperature, carefully pour it over the prepared mixture in the heatproof pot. Stir everything together until well combined, letting the mixture cool slightly for about 5 minutes.
  4. Stir in 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 1 tablespoon of rice vinegar. Mix well until everything is harmoniously blended together.
  5. Let your Wet Wet Sauce sit at room temperature for about 10 minutes to allow the flavors to develop fully. Transfer the sauce into a clean, airtight jar for storage.

Nutrition

Serving: 1tablespoonCalories: 80kcalCarbohydrates: 3gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 600mgPotassium: 50mg

Notes

The Wet Wet Sauce can be refrigerated for several weeks. Experiment with the amount of gochugaru to adjust the spice levels to your liking!

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