Modu Recipes

Lim Sung-geun's All-Purpose Dallae Sauce

Explosive savory flavor with a golden ratio—neither too salty nor too sweet, endlessly enjoyable

🙋 Recommended for

  • ⭐ Those seeking a life-changing condiment to pair with vegetable rice dishes like bean sprout rice or radish rice
  • ⭐ People who want a satisfying side dish that’s neither overly spicy nor salty—perfect for daily meals without getting tired of it

Ingredients needed 🛒4 servings

  • dallae 60g
  • premium soy sauce 100g
  • white syrup 3 tablespoons
  • medium red chili powder 3 tablespoons
  • minced garlic 2 tablespoons
  • cooking wine 1 tablespoon
  • toasted sesame oil 3 tablespoons
  • whole sesame seeds 3 tablespoons
  • cheongyang chili peppers 3
  • red chili peppers 1

Recipe 🍳

  1. Place 3 tablespoons of whole sesame seeds in a mortar or bowl and coarsely grind them to about half their original size, creating a fragrant sesame salt.
  2. In a mixing bowl, combine 100g premium soy sauce, 3 tablespoons white syrup, 3 tablespoons medium red chili powder, 2 tablespoons minced garlic, 1 tablespoon cooking wine, 3 tablespoons toasted sesame oil, and the prepared sesame salt to create the base sauce.
  3. Wash the dallae thoroughly, trim as needed, and cut into bite-sized pieces. Finely chop the cheongyang and red chili peppers.
  4. Add the chopped dallae and chilies to the prepared sauce base and mix well until evenly combined.
  1. Coarsely grind whole sesame seeds to make sesame salt.
  2. Mix together soy sauce, syrup, chili powder, minced garlic, cooking wine, sesame oil, and sesame salt to form the sauce.
  3. Chop the dallae and chilies finely.
  4. Combine the prepared vegetables with the sauce and mix thoroughly.

Cooking tips 💡

  • Never use whole sesame seeds as-is—they’ll just float on top. Always coarsely grind them to fully release the rich, nutty flavor.
  • The mixture may seem dry when first combined, but over time, moisture from the vegetables will soften it and make it juicy.
  • This sauce is excellent with bean sprout rice, radish rice, or even wrapped in dried seaweed with plain rice—truly a life-changing rice companion.

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