This sauce accompanies many Korean salads, including Cold Jellyfish Salad and the Platter of Nine Delicacies. Traditionally the sauce isn’t made with garlic, but I like the pungent flavor that it adds. Korean mustard seed powder is available at any Korean grocery store. It is similar to regular mustard powder (which you can substitute), but it has a brighter yellow color, which gives the sauce greater vibrancy.
Makes about ½ cup
INGREDIENTS:
- 1 tablespoon Korean mustard seed powder (gyeoja-garu)
- 1 tablespoon warm water
- 1 tablespoon minced garlic
- 1 tablespoon kosher salt
- 1 tablespoon plus 1 teaspoon sugar
- 1 teaspoon honey
- 3 tablespoons distilled white vinegar
- 1 teaspoon toasted sesame oil
- ½ teaspoon soy sauce
- 5 pine nuts
INSTRUCTIONS:
- Stir the mustard powder and warm water together in a small bowl. Let stand for 10 minutes to allow the flavors to develop.
- Stir in the garlic, salt, sugar, honey, vinegar, sesame oil, and soy sauce. Sprinkle the pine nuts on top and serve immediately, or cover and refrigerate for up to 1 week, and add the pine nuts before serving.
