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–+ servings
Wet Wet Sauce

Savor the Flavor with Easy Homemade Wet Wet Sauce

Elevate your dishes with the delicious and versatile Wet Wet Sauce, a perfect blend of spices and flavors.
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Prep Time 10 minutes
Cook Time 5 minutes
Cooling Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Sauces
Cuisine: Asian
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 3 stalks Green Onions (white part) Feel free to use scallions as a substitute.
  • 2 cloves Minced Garlic Can be swapped with garlic powder for a quicker option.
  • 1 tablespoon Minced Ginger Ground ginger works in a pinch if fresh is unavailable.
  • 1 tablespoon Gochugaru (Korean chili flakes) Substitute with crushed red pepper flakes to adjust spiciness.
  • 1 tablespoon White Sesame Seeds Toasted sesame seeds can enhance the taste further.
For the Sauce
  • 1/4 cup Vegetable Oil Can be replaced with canola or olive oil if needed.
  • 1/4 cup Soy Sauce Consider tamari for a gluten-free alternative.
  • 1/4 cup Oyster Sauce Use mushroom-based oyster sauce for a vegetarian option.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can serve as a good alternative.
  • 1 tablespoon Toasted Sesame Oil No direct substitute, but additional vegetable oil with sesame seeds can mimic its essence.

Equipment

  • heatproof pot
  • Saucepan

Method
 

Step-by-Step Instructions for Wet Wet Sauce
  1. In a heatproof pot, finely chop the white parts of green onions, and add minced garlic, minced ginger, gochugaru, and white sesame seeds. Ensure everything is uniformly mixed to create a colorful, fragrant base.
  2. In a saucepan, pour in vegetable oil and heat it over medium heat until it shimmers but does not smoke, about 3-5 minutes.
  3. Carefully pour the hot oil over the combined mixture of aromatics in the heatproof pot. Stir gently to ensure even distribution.
  4. Allow the mixture to cool slightly for about 5 minutes, stirring occasionally.
  5. Once cooled, add soy sauce, oyster sauce (or mushroom-based oyster sauce for a vegetarian option), and rice vinegar to the mixture. Stir thoroughly until all components are well integrated.
  6. You can serve the Wet Wet Sauce immediately or let it cool completely and transfer it to an airtight jar.

Nutrition

Serving: 1tablespoonCalories: 50kcalCarbohydrates: 3gProtein: 1gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.5gSodium: 600mgPotassium: 50mgSugar: 1gCalcium: 2mgIron: 1mg

Notes

Store in an airtight jar for optimal freshness. Will keep well for up to 3 weeks in the fridge and up to 3 months in the freezer.

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