This sauce is pretty much the same combination of ingredients I use when I make Korean banchan, except this doesn’t have the spicy chili pepper. I love it because it’s so simple and easy to remember and can really be used for any vegetable. The sauce is refreshing and light, yet it has a garlicky kick.

Since I prefer it when recipes are easy to remember, I tried to come up with a ratio of measurements that is easy to remember. Well, it doesn’t get easier than this: 1 tsp of each component of the sauce below!

Sauce (base of the sauce)

1 tsp soy sauce

1 clove minced garlic

1 tsp minced scallion

1 tsp sesame oil

1 tsp mirin

1/2- 1 tsp salt (or rather, just to taste )

Chili oil (optional– you can never go wrong with a little chili oil!)

** NOTE: If you choose to double the sauce,

Double every item, except salt— the salt is just to taste.

Sauce can be used for:


1 long cucumber we get ours from Costco (about 4-6 smaller ones) sliced either to circles or sticks


2-3 stalks of celery cut into bite size pieces


About 1 cup reconstituted and sliced up Kombu/kelp (shredded carrots optional)


1-2 cup of Beansprouts (I used this photo from my Beansprout 2 Ways post)

JELLYFISH (will update with photo)

About 1 cup of jelly fish. You can add a pinch of sesame seeds here too if you want to add another layer of flavor and texture. Sometimes you’ll see jelly fish in ready to eat packages at Asian supermarkets with seasoning packs in it. If you ever see this in a Chinese Restaurant menu, I highly highly recommend it! If you buy your own jellyfish, it can be a process to soak it– I usually buy it in those packets that are ready to eat, but only add my own sauce when my parents send me home with a quart from their home.


1- Bring pot of water to boil

2- Prepare sauce while it’s waiting to boil in a bowl large to mix everything.

3- Blanch whatever veggie you are making- except cucumber and jellyfish

4- Drain and rinse with cold water.

5-Toss well with sauce and serve immediately.

I served the veggies with braised pork ribs in broad bean paste. The leftovers stores well in my mason jars, plus they fit easier in the fridge without taking up too much space, and I think they look great too. Have you ever had kelp seaweed salad before?

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