For a spicier kick, increase the amount of Korean chili flakes or add a pinch of cayenne pepper. If you prefer a vegetarian or vegan version, substitute the oyster sauce with an equal amount of mushroom sauce or a thick soy sauce alternative. The Wet Wet Sauce can be stored in the refrigerator for up to 2 weeks. The flavor will continue to develop over time. Experiment with different oils to create variations in flavor. Infused oils, such as garlic or chili oil, can add an extra layer of complexity. Adjust the amount of rice vinegar to your liking. For a tangier sauce, add a bit more; for a milder flavor, reduce the quantity.
Wet Wet Sauce
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PREP TIME5 mins
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COOK TIME5 mins
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TOTAL TIME10 mins
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SERVING24 People
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VIEWS24
Discover the electrifying allure of Wet Wet Sauce, a condiment poised to redefine your culinary landscape. This isn't just a sauce; it's a symphony of flavors, where the fiery zest of Korean chili dances with aromatic garlic and ginger, all harmonized by the subtle nutty notes of sesame. Prepare to be captivated by its versatility – drizzle it over grilled meats, elevate your noodle dishes, or simply savor it as a vibrant dipping sauce. Your fridge will never be without it again!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol0 mg
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Fiber0 g
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Protein0 g
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Saturated Fat1 g
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Sodium177 mg
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Sugar0 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
In a heat-resistant bowl, combine the sliced scallions, minced garlic, minced ginger, Korean chili flakes (or crushed red pepper flakes), sesame seeds, and sesame oil. Ensure the bowl is large enough to accommodate the hot oil without overflowing. (Prep time: ~10 minutes)
02
Step
5 mins
Heat the neutral vegetable oil in a small saucepan over medium-high heat until it reaches approximately 350°F (175°C). If you don't have a thermometer, look for a shimmering surface and slight wisps of smoke. This should take about 5 minutes. Carefully pour the hot oil over the scallion mixture. Be cautious as it will bubble vigorously. Pour slowly and in stages to avoid splattering. (Cook time: ~5 minutes)
03
Step
15 mins
Once the bubbling subsides, stir the mixture thoroughly to ensure all ingredients are well combined and infused with the hot oil. Allow the mixture to cool slightly for about 10-15 minutes before proceeding to the next step. (Cooling time: ~15 minutes)
04
Step
2 hrs
Stir in the soy sauce, oyster sauce, and rice vinegar until fully incorporated. Transfer the Wet Wet Sauce to a clean jar or airtight container. Refrigerate for at least 2 hours to allow the flavors to meld and deepen before using. (Chill time: ~2 hours)
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RECIPE REVIEWS
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Please Rate
Junior Howe
Jun 4, 2025I love the kick from the chili flakes. Perfect for adding some heat to my meals.
Leanne Nitzsche
Jun 2, 2025This sauce is amazing! I put it on everything now.
Pearline Larkin
May 1, 2025So easy to make and incredibly flavorful. I will definitely be making this again.
Delilah Kunze
Apr 6, 2025The oyster sauce adds a great depth of flavor. Highly recommend!
Burnice Kemmer
Mar 14, 2025I tried it with grilled pork and it was a game changer!