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Introduction

Cho-ganjang (초간장) is a simple Korean dipping sauce made from soy sauce and vinegar. “Cho” means vinegar and “ganjang” means soy sauce. It is the small dish of dark, tangy sauce that comes with pajeon (savory pancakes), mandu (dumplings) and all kinds of jeon (pan-fried fritters). The acidity cuts through oil and makes fried foods taste lighter.

Cho-ganjang at a Glance

Quick facts

What it is: a soy sauce and vinegar dipping sauce
Main ingredients: soy sauce, vinegar, water, a little sugar, optional chili flakes and sesame
Taste: salty, tangy, lightly sweet
Main uses: pajeon, mandu, jeon, fried tofu, fritters

What is Cho-ganjang Made Of?

The core is regular brewed Korean soy sauce (ganjang) and vinegar, usually in a ratio of around 2:1 or 1:1 depending on how sour you like it. A little water softens the saltiness, and a pinch of sugar rounds it out. Many households add gochugaru, sesame seeds, sliced green onion or chopped chili.

Types of cho-ganjang

Basic: soy sauce + vinegar + water + sugar.
Spicy: with gochugaru or sliced cheongyang chili.
Onion cho-ganjang: with thinly sliced onion soaked in the sauce, common with jeon and dumplings.
Dumpling-shop style: with a few drops of chili oil.

What Does Cho-ganjang Taste Like?

It is bright and salty-sour, similar to a Japanese ponzu or a Chinese dumpling dip, but simpler and less citrusy. Sesame adds a nutty note, and chili flakes add mild warmth. It should taste sharp on its own; on a hot, oily pancake it tastes balanced.

Popular Korean Dishes That Use Cho-ganjang

Pajeon and haemul pajeon

Green onion pancakes, with or without seafood, are always served with cho-ganjang.

Mandu

Steamed or pan-fried Korean dumplings are dipped in it.

Kimchijeon and hobakjeon

Kimchi pancakes and zucchini fritters, both common holiday and rainy-day foods.

Dubu buchim

Pan-fried tofu slices served with a spoonful of seasoned soy-vinegar sauce on top.

Easy Pajeon Recipe (Serves 2)

Ingredients

1 cup all-purpose flour (or Korean pancake mix, buchim garu)
2 tbsp potato or corn starch (for crispiness)
1/2 tsp salt
3/4 cup very cold water
1 egg (optional)
1 bunch green onions (about 8–10), cut to pan length
1 red chili, sliced (optional)
3–4 tbsp neutral oil for frying

Cho-ganjang

2 tbsp soy sauce
1 tbsp rice vinegar or apple vinegar
1 tbsp water
1/2 tsp sugar
1/2 tsp gochugaru (optional)
1/2 tsp toasted sesame seeds
A few slices of onion or green onion (optional)

Instructions

Make the cho-ganjang first: stir soy sauce, vinegar, water and sugar until the sugar dissolves, then add chili flakes, sesame seeds and onion. Set aside.
In a bowl, whisk flour, starch, salt, cold water and egg into a smooth, fairly thin batter. Do not overmix.
Heat 2 tbsp oil in a large non-stick pan over medium-high heat.
Lay half the green onions in the pan side by side, then pour half the batter over them so they are just covered. Add sliced chili on top.
Cook for 3–4 minutes until the bottom is golden and crisp. Drizzle a little oil around the edges, flip, and cook another 3 minutes, pressing lightly with a spatula.
Slide onto a cutting board, cut into squares, and repeat with the rest. Serve hot with the cho-ganjang.

Tip: Ice-cold water and enough oil are the secrets to a crispy edge. Do not make the batter too thick; it should just coat the green onions.

Where to Buy Ingredients for Cho-ganjang

Cho-ganjang is almost always made at home, so what you need is good Korean soy sauce and, for pancakes, Korean pancake mix.

How to Store Cho-ganjang

Without fresh onion or chili, cho-ganjang keeps in a sealed jar in the fridge for 1–2 weeks. With fresh vegetables added, use it within 2–3 days. Do not pour used dipping sauce back into the jar.

Cho-ganjang FAQ

What is the dipping sauce for Korean pancakes?

It is cho-ganjang: soy sauce mixed with vinegar, a little water and sugar, often with chili flakes and sesame seeds.

Is cho-ganjang the same as chogochujang?

No. Cho-ganjang is soy-based and thin. Chogochujang is a thick, red sweet-sour sauce made with gochujang, used mainly for raw fish and seafood.

Which vinegar should I use?

Rice vinegar or Korean apple vinegar are the most common. Plain white vinegar works too; use a little less because it is sharper.

Conclusion

Cho-ganjang takes one minute to mix but makes every pancake, dumpling and fritter taste better. Keep soy sauce and vinegar in your pantry and you can make it anytime. Next, learn about the other essential Korean dip for grilled meat: ssamjang.

Korean Ingredients Guide

What is Cho-ganjang? Korean Soy Vinegar Dipping Sauce Explained (+ Easy Pajeon Recipe)

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