Refreshing Korean Dipping Sauce (Yangnyeomjang Recipe)

Discover how to make Yangnyeomjang (양념장) — a refreshing Korean dipping sauce made with homemade Korean plum syrup.
This light, flavorful sauce is perfect for tofu, Korean pancakes, dumplings, and simple everyday dishes.

Refreshing yangnyeomjang, Korean dipping sauce. made with Korean plum extract

Jump to:

🌿 What is Yangnyeomjang?
🔪 Ingredients
📖 Instructions
🥣 Tools
🫙 Storage
📚 FAQ
🌶️ More Recipes with Korean Chili Powder
🍑 More Recipes with Korean Plum Extract (Mae-sil-cheong)
✏️ Recipe Card｜Printable

🌿 What is Yangnyeomjang?

Yangnyeomjang (양념장) is a light and flavorful Korean dipping sauce, freshly mixed from soy sauce, Korean chili powder, green onions, sesame seeds, and — in this recipe — a touch of homemade Korean plum syrup.

Unlike ssamjang, which is a thick, fermented paste used for wraps, yangnyeomjang is quick to make and perfect for drizzling over tofu, Korean pancakes (jeon), dumplings, or simple everyday dishes.

Its gentle, refreshing flavor makes it a versatile addition to many meals.

Yangnyeomjang poured generously over chilled tofu

These are some of my favorite ways to enjoy this Yangnyeomjang dipping sauce:

🔪 Ingredients

Let’s make some refreshing Yangnyeomjang!

This simple dipping sauce uses just a few ingredients, each bringing its own flavor and character.

Green onion, toasted sesame, soy sauce, Korean plum extract (maesilcheong), Korean chili powder

Basic Ingredients

Here’s what you’ll need:

Soy Sauce – the savory foundation of this sauce.
Negi (Green Onions) – mild and fresh, they brighten up the flavor. Add more if you like!
Roasted Sesame Seeds – for a gentle nutty aroma. You can also use ground sesame seeds.
Korean Plum Extract (Mae-sil-cheong) – which brings a subtle sweetness and refreshing tang. Homemade or Store-bought both work fine.
Korean Chili Powder (Gochugaru) – coarse Korean chili powder gives mild heat and vibrant color. This is not the same as hot dried chilies; it’s the kind used for making kimchi.

Optional Flavor Boosts

Sesame Oil – a tiny splash enhances aroma and richness.
Garlic – if you want a bolder kick, grated or minced garlic works beautifully.

Feel free to adjust ingredients to your taste — this sauce is versatile and forgiving!

For exact amounts, please check the printable recipe card👇

📖 Instructions

Let’s whip up some refreshing Yangnyeomjang in just a few minutes! Follow these simple steps:

finely chopped green onions and seasonings

Prep the Green Onions:
- Finely chop or dice the green onions — however you like. The smaller they are, the more they absorb the flavors, and the smoother the sauce will drizzle over your dishes.

💡 Tip: You can adjust the amount of green onions to your taste — more for a stronger flavor, or less for a subtler touch.

Yangnyeomjang ingredients mixed well with a spoon in a bowl

Combine the Ingredients:
- In a bowl, add soy sauce, Korean plum extract (mae-sil-cheong), Korean chili powder (gochugaru), and roasted sesame seeds.
- Mix well until everything is combined.

Optional Flavor Boosts
- Add a small splash of sesame oil and/or a little grated or minced garlic if you like a richer, bolder flavor. Stir to incorporate.
Taste and Adjust
- Give your sauce a taste and tweak it gently — more chili for heat, more plum extract for sweetness, or a touch more sesame oil for aroma.
Serve or Store
- Enjoy immediately overtofu, Korean pancakes, dumplings, or as a versatile dipping sauce. Store leftovers in a sealed container in the fridge for 2–3 days.

Refreshing yangnyeomjang made with Korean plum extract

🥣 Tools

You’ll need just a few simple tools to make this Yangnyeomjang:

Bowl – for mixing all the ingredients
Kitchen Knife – to chop the green onions and optional garlic
Cutting Board – a clean surface to prep your veggies
Spoon – for mixing and serving

💡 Tip: No special gadgets needed — this recipe is quick and simple!

🫙 Storage

Store your Yangnyeomjang in a clean container in the fridge.
For the best flavor, enjoy it within 2–3 days. Since this sauce is fresh and not thickened, give it a gentle stir before serving if it separates slightly.

📚 FAQ

Q: Can I adjust the spiciness?

Absolutely! Use more or less Korean chili powder (gochugaru) to suit your taste. For a gentler flavor, stick to the milder amount suggested in the recipe.

Q: Can I make it ahead?

Yes, you can prepare it a day ahead and store it in the fridge. Just give it a gentle stir before serving.

Q: What is the difference between Yangnyeomjang and Ssamjang?

Yangnyeomjang (양념장) is a light, fresh, soy sauce–based dipping sauce that’s easy to mix at home. It’s great for drizzling over tofu, Korean pancakes (jeon), dumplings, or noodles.

Ssamjang (쌈장), on the other hand, is thicker and fermented, often used as a spread for wraps or grilled vegetables.

Yangnyeomjang is quick, versatile, and mild, making it perfect for everyday use.

(For comparison, Gochujang is a thicker, fermented chili paste with a richer, spicier flavor — excellent in dishes like tteokbokki or Korean-style marinated tofu.)

If you feel like whispering a thought, asking a question, or simply saying hello — the comment section is always open 📮

🌶️ More Recipes with Korean Chili Powder

🍑 More Recipes with Korean Plum Extract (Mae-sil-cheong)

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✏️ Recipe Card｜Printable

Yangnyeomjang (양념장) , Korean dipping sauce. with Korean Plum Syrup

Yangnyeomjang (양념장) — Refreshing Korean Dipping Sauce Recipe

by Vegin Vegan Vegun!

Here’s a simple and delicious way to make a refreshing Yangnyeomjang using homemade Korean plum extract (Mae-sil-cheong)! It works beautifully as a dipping sauce for cold tofu, dumplings, Korean pancakes, or any dish that needs a gentle flavor boost. Enjoy experimenting—it’s quick, versatile, and simply delicious.

Print Recipe Pin Recipe

Prep Time 5

Total 5

Course sauce

Cuisine Korean

Servings 4 people

Equipment

Bowl
kitchen knife
cutting board
Spoon

Ingredients

Basic Ingredients

green onions (use as much as you like)
2 tablespoon soy Sauce
1 tablespoon Korean plum extract (Mae-sil-cheong)
1 tablespoon roasted Sesame Seeds
½ teaspoon coarse Korean chili powder (gochugaru)

Extra Flavor Boosts (optional)

grated or minced garlic (to taste)
toasted (dark) sesame oil (to taste)

Instructions

Prep the Green Onions: Chop them finely or into small pieces. The finer they are, the more they absorb the seasoning, and the smoother they’ll drizzle over your dishes.
Tip: Adjust the size based on whether you want a chunky or silky drizzle for tofu, pancakes, or dumplings.
green onions
Mix Everything: Combine all ingredients in a bowl and stir until well blended.
Tip: Taste and adjust the flavor with sesame oil and garlic, if desired.
2 tablespoon soy Sauce
1 tablespoon Korean plum extract (Mae-sil-cheong)
1 tablespoon roasted Sesame Seeds
½ teaspoon coarse Korean chili powder
grated or minced garlic
toasted (dark) sesame oil

Notes

Note:

Finely chopping the green onions helps them absorb the seasoning and lets the sauce drizzle smoothly over your dishes.
Korean plum extract (Mae-sil-cheong) can be homemade or store-bought. Its sweet-tart flavor brightens the sauce naturally.
Adjust garlic and sesame oil to your taste for a subtle or richer flavor.