Vegan recipe

Korean Bites & a Trio of Authentic Dips

Prep 20 mins
Cook 15 mins
Serves 2

Crisps and dip? It just doesn’t cut it! This trio of fresh, homemade Korean inspired dips alongside Cauldron Korean Bites bring something a little extra to the table!

Korean Bites Find out more


For the Korean BBQ-style sauce:
1 tsp toasted sesame oil
4 cloves crushed garlic
1 tsp grated ginger
30g brown sugar
1 tbsp rice wine vinegar
1/2 cup soya sauce
1/4-1/2 tsp chilli flakes (to taste)
1/4 tsp black pepper
2 tsp cornstarch
2 tbsp water
1 tbsp sesame seeds

For the Spicy Sesame Dip:
60ml toasted sesame oil
1/2 tsp salt
1/4 tsp Black pepper
1/2 tsp gochujang paste
1/2 tsp sriracha

For the Ssamjang-Inspired Dip:
1 tsp toasted sesame oil
1 tbsp finely chopped white part of spring onion
1/2 finely chopped red onion
3 crushed garlic cloves
1/4 green pepper, finely diced
2 tbsp doenjang
1 tbsp gochujang
2 tbsp rice wine
2 tbsp finely chopped spring onion (scallion)
3 tbsp chopped peanuts
1 tsp sesame seeds


  1. For the Korean barbecue star sauce, heat the sesame oil in a small skillet, then add in garlic, ginger, brown sugar, rice vinegar and soya sauce, then season with chilli flakes and black pepper. Bring to a simmer over low heat, then add in the sesame seeds.
  2. Mix the cornstarch with a little water and pour it into the sauce. Heat through for 3 to 4 minutes, or until the mixture thickens. Transfer to a serving dish and set aside.
  3. To create the spicy sesame dip, pull the sesame oil into your serving dish, then stir in the gochujang and sriracha and season with salt and pepper.
  4. For the Ssamjang-inspired dip, heat some sesame oil in a small skillet, then add finely diced white spring onion, red onion, and garlic. After 2 to 3 minutes, add the finely diced green pepper. Stir in the Korean doenjang and gochujang sauces, rice wine, green spring onions, hazelnuts and sesame seeds.
  5. Serve your dips alongside the freshly baked Cauldron Korean Bites and enjoy!