Table sauces are essential to Korean cuisine. Here are several from Joan Namkoong via her book “A Korean Kitchen”: Cho Kochu Jang, a balance of sweet, spicy, sour and salty; Cho Kan Jang, a simple and mild sauce; and mustard sauce, which features the assertive flavor of dry mustard, embellished with shoyu, rice vinegar and sugar.

CHO KOCHU JANG (SPICY TABLE SAUCE)

By Joan Namkoong

• 2 tablespoons kochujang (chili pepper paste)
• 2 tablespoons shoyu
• 2 teaspoons sesame oil
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey
• 1 tablespoon roasted sesame seeds

Measure all ingredients, except sesame seeds, into bowl. Whisk until well combined.

Transfer to serving dish and sprinkle sesame seeds over top. Makes about 1/2 cup.

CHO KAN JANG (MILD TABLE SAUCE)

By Joan Namkoong

• 2 tablespoons shoyu
• 2 tablespoons rice wine vinegar
• Fresh green or red chili pepper slices (optional)
• Mix shoyu and vinegar, then top with chili pepper slices, if using. Makes 1/4 cup.
• Mustard Sauce
• 2 tablespoons shoyu
• 4 teaspoons sugar
• 2 tablespoons rice vinegar
• 2 tablespoons water
• 4 teaspoons dry mustard

In small bowl, whisk all ingredients. Makes about 1/2 cup.

Nutritional information unavailable.

Find “A Korean Kitchen” at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210. Call Mutual at 732-1709.