Chef Jeong-sun
Albaechu-mul-kimchi (Baby Cabbage Water Kimchi)
Tender baby napa cabbage in a clear pear-garlic brine, lightly fermented until the broth turns clean and bright, the summer kimchi a beginner can make without a kimjang floor.
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Cho-ganjang (Soy Vinegar Dip)
Created by
Soy sauce cut with vinegar and water, then finished with scallion, gochugaru, and sesame; the small bowl that makes jeon and mandu taste lighter, cleaner, and complete.
Sauces & Condiments
Korean
Weeknight
Comfort Food
5 min
Active Time
0 min cook•5 min total
Yieldabout 1/2 cup, enough for 4 servings
Cho-ganjang lives or dies by balance. Too much soy and it bullies the jeon. Too much vinegar and it makes the mandu taste thin. The small spoon of water is not weakness; it is what lets salt and sour stand beside each other without fighting.
My teacher Master Seong-nyeo kept this sauce in the same notebook pages as holiday jeon, not as an afterthought. A dip can correct the table or spoil it. For oily pan-fried food, the vinegar cuts the richness, the soy gives depth, and the aromatics should float through, not turn the bowl into chopped scallion salad.
Make it five minutes before you eat. That is all it asks. Stir until the sugar dissolves, taste it with the food it will serve, not from the spoon alone, and write down your ratio when your table likes it. 손맛 is real; I measure it anyway, so it can be handed on.
Cho-ganjang simply means vinegar soy sauce, and it belongs to the everyday Korean grammar of jang, the fermented sauces that season the table. It is especially tied to jeon, mandu, and other pan-fried or steamed foods, where vinegar was used not for show but to cut oil and refresh the palate. Regional and household versions vary: some use only soy, vinegar, and water, while others add gochugaru, scallion, sesame, or a little sugar depending on what the sauce is meant to accompany.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
Korean soup soy sauce or regular soy sauce
Quantity
3 tablespoons
rice vinegar
Quantity
2 tablespoons
cool water
Quantity
1 tablespoon
sugar
Quantity
1 teaspoon
scallion
Quantity
1
finely sliced
gochugaru (Korean chili flakes) (optional)
Quantity
1 teaspoon
toasted sesame seeds
Quantity
1 teaspoon
lightly crushed
toasted sesame oil (optional)
Quantity
1/2 teaspoon
| Ingredient | Quantity |
|---|---|
| Korean soup soy sauce or regular soy sauce | 3 tablespoons |
| rice vinegar | 2 tablespoons |
| cool water | 1 tablespoon |
| sugar | 1 teaspoon |
| scallionfinely sliced | 1 |
| gochugaru (Korean chili flakes) (optional) | 1 teaspoon |
| toasted sesame seedslightly crushed | 1 teaspoon |
| toasted sesame oil (optional) | 1/2 teaspoon |
Equipment Needed
- •Small dipping bowl
- •Measuring spoons
- •Small spoon or chopsticks for stirring
Instructions
- 1
Dissolve the sugar
Put the soy sauce, rice vinegar, water, and sugar in a small bowl. Stir until the sugar is fully dissolved. Do this before adding scallion or sesame, because undissolved sugar hides at the bottom and gives you one sweet spoon at the end.
- 2
Add the aromatics
Stir in the scallion, gochugaru, and crushed sesame seeds. Add the sesame oil only if you are serving steamed mandu or plain tofu. For oily jeon, leave it out or keep it to the measured half teaspoon, because too much oil dulls the vinegar.
- 3
Taste with food
Dip a corner of jeon or one edge of mandu into the sauce and taste it that way. From the spoon alone it should seem a little sharp. With fried food, it should taste clean and bright, not salty enough to make you reach for rice.
- 4
Adjust plainly
If it is too salty, add water 1 teaspoon at a time. If it feels flat beside oily food, add rice vinegar 1 teaspoon at a time. If it bites too hard, add another 1/2 teaspoon sugar. Write down the adjustment, because this little bowl is how many meals are remembered.
Chef Tips
- •Use Korean ganjang if you have it. Soup soy sauce is stronger and saltier, so the tablespoon of water matters. If using a mild Japanese-style soy sauce, taste before adding more water.
- •For jeon, keep the sauce thin and sharp. For steamed mandu, you can add the sesame oil and a little more gochugaru. The food decides the dip.
- •Cut the scallion finely. Large rings look generous but fall off the food and leave you with bare soy vinegar at the end.
Advance Preparation
- •The soy, vinegar, water, and sugar base can be mixed up to 3 days ahead and refrigerated.
- •Add scallion, sesame, gochugaru, and sesame oil within 30 minutes of serving so the scallion stays fresh and the sesame keeps its fragrance.
Frequently Asked Questions
Nutrition Information
1 serving (about 30g)
Calories
25 calories
Total Fat
1 g
Saturated Fat
0 g
Trans Fat
0 g
Unsaturated Fat
1 g
Cholesterol
0 mg
Sodium
750 mg
Total Carbohydrates
3 g
Dietary Fiber
0 g
Sugars
1 g
Protein
1 g
Where cooking meets culture.
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary ExplorerMore from Jang, Yangnyeom & Yuksu: The Foundations
Browse the full collection
Chef Jeong-sun
Baek-kimchi (White Napa Cabbage Kimchi)
The kimchi from before chili, salted napa cabbage packed with radish, pear, jujube, and pine nuts in a clear brine that turns quietly tart in the jar.
Chef Jeong-sun
Baek-oi-sobagi (White Stuffed Cucumber Kimchi)
A pale summer cucumber kimchi, split and stuffed with radish and chives, then held in a cool pear brine so the cucumber stays clean, crunchy, and plainly itself.
Chef Jeong-sun
Bomdong Baek-kimchi (Spring Cabbage White Kimchi)
Flat spring bomdong cabbage, lightly brined and tucked into a clear pear-radish kimchi broth, made without chili and eaten young while the leaves still taste like spring.