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Ingredients
1 tsp Truffle Honey
2 tbsp Rice Wine Vinegar
2 tbsp Soy Sauce
¼ tsp chilli flakes
1 white part spring onion finely chopped, or the ends reserved from pancakes
2 tsp sesame seeds toasted
Preparation
Place honey in a bowl and mix in rice wine vinegar.Â
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Add the rest of the ingredients and stir.
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Serve with Korean pancakes. Also goes well with Asian dumplings, dim sims and spring rolls.
Notes
You can substitute the truffle honey for regular but there is a real difference if you taste the sauces side by side. The one made with regular honey lacks the umami and earthiness that the truffle brings.
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