Type what you have

Ingredients

• ✓ sesame oil
• ✓ sesame oil
• glutinous white rice
• water
• salt
• egg
• sushi nori
• cucumber
• carrot
• american processed cheese
• ham

Instructions

1. 1 Rinse rice in a strainer or colander until water runs clear. Combine rice with 1 1/2 cups water in a saucepan. Bring to a boil, then reduce heat to low; cover and simmer until rice is tender, 12 to 14 minutes. Spread cooked rice onto a baking sheet to cool. Season with 1 tablespoon sesame oil and salt.
2. 2 While rice is simmering, pour beaten eggs into a skillet over medium-high heat and allow to cook without stirring or turning to get a flat layer of cooked egg. When egg is completely cooked, remove from the skillet and set aside on a cutting board to cool.
3. 3 Separate nori sheets onto a flat surface and divide cooled rice between them, leaving only a 1/2-inch strip seaweed visible at the top of each sheet. Arrange strips of egg, cucumber, carrot, cheese, and ham in thin layers over rice.
4. 4 Beginning with the bottom of each sheet of nori, use a bamboo sushi mat to firmly roll each piece into a cylindrical shape. Brush each roll with 1/2 teaspoon sesame oil and cut into 6 equal pieces.

By Katie K

Ingredients

• ✓ sesame oil
• soybean sprout
• soy sauce
• chile powder
• sesame seed
• garlic
• green onion
• rice wine vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil; add bean sprouts and cook, uncovered, until tender yet still crisp, about 15 seconds.
3. 3 Drain in a colander, then immediately immerse in ice water for several minutes to stop the cooking process. Drain well and set aside.
4. 4 Whisk sesame oil, soy sauce, Korean chile powder, sesame seeds, and garlic together in a large bowl.
5. 5 Stir in bean sprouts and toss to coat; sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.

By Emmy

Ingredients

• ✓ sesame oil
• soy sauce
• brown sugar
• water
• green onion
• garlic
• beef short ribs

Instructions

1. 1 Gather the ingredients.
2. 2 Stir soy sauce, brown sugar, water, green onions, garlic, and sesame oil together in a bowl until sugar has dissolved.
3. 3 Place ribs in a large resealable plastic bag; pour in marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 3 hours.
4. 4 Preheat an outdoor grill for medium-high heat; lightly oil the grate. Remove ribs from the bag; shake off excess marinade and discard marinade. Grill ribs on the preheated grill until meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.

By CC bf

Ingredients

• ✓ sesame oil
• soy sauce
• vegetable oil
• korean chile paste
• red chile flakes
• garlic
• ginger
• chicken thigh

Instructions

1. 1 Combine soy sauce, vegetable oil, chile paste, sesame oil, chile flakes, garlic, and ginger in a large bowl; whisk until chile paste is completely dissolved. Add chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Grill chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By MrsBryant

Ingredients

• ✓ sesame oil
• scotch fillet
• soy sauce
• sugar
• sesame seed
• shallot
• garlic
• mirin

Instructions

1. 1 In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.
2. 2 Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.

By Michael Patten

Ingredients

• ✓ sesame oil
• water
• bean sprout
• green onion
• garlic
• chili powder
• soy sauce
• salt

Instructions

1. 1 Bring water to a boil in a medium pot. Pour in bean sprouts and cover the pot. Cook until tender, about 30 seconds. Drain and rinse with cold water. Transfer to a salad bowl.
2. 2 Add green onions, garlic, chili powder, soy sauce, sesame oil, and salt to the bowl with the bean sprouts and mix.

By Phoebe Chung

Ingredients

• ✓ sesame oil
• sesame seed
• soy sauce
• white sugar
• green onion
• garlic
• red pepper flakes
• short rib

Instructions

1. 1 Toast sesame seeds in a small skillet over medium heat until lightly browned, 3 to 5 minutes.
2. 2 Combine sesame seeds, soy sauce, sugar, green onions, sesame oil, garlic, and red pepper flakes in a saucepan. Simmer over medium-low heat, stirring constantly, until flavors combine, about 10 minutes. Remove from heat and let marinade cool completely, about 15 minutes.
3. 3 Place short ribs in large resealable plastic bags and cover with cooled marinade. Seal and let marinate in the refrigerator, at least 1 hour or overnight for maximum flavor.
4. 4 Preheat grill for medium heat and lightly oil the grate.
5. 5 Drain short ribs, discarding marinade, and cook on the preheated grill until browned, about 5 minutes per side.

By AmyBeall

Ingredients

• ✓ sesame oil
• soy sauce
• green onion
• white sugar
• garlic
• sesame seed
• black pepper
• flank steak

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk soy sauce, green onion, sugar, garlic, sesame seeds, sesame oil, and pepper together in a bowl.
3. 3 Place flank steak slices in a shallow dish. Pour marinade over top. Cover and refrigerate for at least 1 hour or overnight.
4. 4 Preheat an outdoor grill for high heat, and lightly oil the grate.
5. 5 Quickly grill flank steak slices on the preheated grill until slightly charred and cooked through, 1 to 2 minutes per side.
6. 6 Serve hot and enjoy!

By Tenny Sharp

Ingredients

• ✓ sesame oil
• garlic
• ginger
• onion
• soy sauce
• worcestershire sauce
• meat tenderizer
• sugar
• beef flank steak

Instructions

1. 1 Place garlic, ginger, and onion in the bowl of a blender. Add soy sauce, sesame oil, Worcestershire sauce, meat tenderizer, and sugar. Puree until smooth.
2. 2 Pour the marinade into a resealable plastic bag or glass bowl. Score the flank steak and place into the marinade. Marinate overnight in the refrigerator.
3. 3 Preheat a grill for medium-high heat.
4. 4 Grill steak on preheated grill to desired doneness, about 7 minutes per side for medium.

By suze

Ingredients

• ✓ sesame oil
• soy sauce
• sugar
• black pepper
• garlic
• green onion
• sesame seed
• beef short ribs

Instructions

1. 1 Whisk together the soy sauce and sugar in a bowl until the sugar has dissolved, and stir in the black pepper, garlic, green onions, sesame oil, and sesame seeds.
2. 2 Place the ribs in a large bowl, and pour the marinade over the ribs. Stir to coat the ribs with the marinade, and refrigerate for 1 hour. Stir the ribs and marinade again, and refrigerate for 1 more hour.
3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. 4 Remove the ribs from the marinade, discard the marinade, and grill the ribs until brown and no longer pink in the center, about 5 minutes per side. Have a spray bottle of water handy in case the ribs flare up.

By Allrecipes Member

Ingredients

• ✓ sesame oil
• soy sauce
• brown sugar
• gochujang
• ginger paste
• garlic
• green onion
• chicken wing
• vegetable oil

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine soy sauce, brown sugar, gochujang, sesame oil, ginger paste, garlic paste, and green onions in a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until slightly thickened, about 4 minutes. Turn heat off and set aside.
3. 3 Place chicken wings in a large bowl. Add vegetable oil and massage into the chicken until evenly coated. Place wings in the basket of the air fryer and cook for 10 minutes. Flip wings and cook for 10 more minutes.
4. 4 Dip wings into the sauce mixture and stir to coat. Return wings to the basket of the air fryer and cook 2 minutes. Coat wings into the sauce again. Return to air fryer basket and cook for 2 more minutes. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ sesame oil
• chicken thigh
• soy sauce
• apple
• brown sugar
• garlic
• gochugaru
• ginger root
• sesame seed

Instructions

1. 1 Peel skin from chicken thighs and trim off excess fat. Cut each into single flat 'steak,' working around the bone. Save any smaller pieces for cooking as well. Rinse thighs under cold water, removing any film. Place in a large bowl.
2. 2 Pulse soy sauce, apple, sugar, garlic, sesame oil, gochugaru, and ginger together in a food processor until marinade is smooth.
3. 3 Pour marinade into the bowl with the chicken and stir to coat. Pierce the chicken with a skewer for extra absorption, if desired. Cover with plastic wrap and refrigerate, 6 to 12 hours.
4. 4 Heat a skillet over medium heat. Remove chicken from the marinade and add to the skillet. Cook and stir until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Transfer thighs to a serving plate and garnish with sesame seeds.

By mykoreaneats

Ingredients

• ✓ sesame oil
• beef short ribs
• soy sauce
• white sugar
• honey
• garlic
• black pepper
• water
• plum wine

Instructions

1. 1 Wash the ribs, removing any stray bits of bone, and allow to drain for 30 minutes.
2. 2 Whisk together the soy sauce, sugar, honey, garlic, pepper, water, sesame oil, and plum wine until the sugar has dissolved; pour the mixture into a 1 gallon plastic zipper bag. Place the ribs into the marinade, squeeze all the air out of the bag, zip it up, and refrigerate at least 24 hours.
3. 3 The next day, remove the ribs from the refrigerator and allow to come to room temperature before grilling. Remove the ribs from the marinade and discard the marinade.
4. 4 Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill the ribs until browned and no longer pink inside, 4 to 6 minutes per side.

By KoreanITGal

Ingredients

• ✓ sesame oil
• kimchi
• egg
• water
• brown sugar
• salt
• green onion
• all-purpose flour
• vegetable oil
• bonito flake

Instructions

1. 1 Drain kimchi thoroughly through a sieve, reserving juice. Chop kimchi finely and set aside.
2. 2 Whisk together egg, water, 3 tablespoons reserved kimchi juice, brown sugar, salt, and sesame oil in a large bowl. Mix in kimchi and green onions. Stir in flour until just combined.
3. 3 Heat vegetable oil in a skillet over medium-high heat. Add a few spoonfuls of batter to the skillet. Cook pancake in hot oil until edges are lightly browned, about 3 minutes. Flip and cook until crispy, 2 to 3 minutes more. Transfer pancake to a serving plate and repeat with remaining batter.
4. 4 Sprinkle bonito flakes on top of pancakes to serve.

By John Mitzewich

Ingredients

• ✓ sesame oil
• beef short rib
• pear
• onion
• garlic
• soy sauce
• brown sugar
• honey
• black pepper

Instructions

1. 1 Place ribs in a large pot and cover with cold water. Soak ribs in the refrigerator for 1 hour to pull out any blood. Drain.
2. 2 Combine Asian pear, onion, and garlic in a blender; blend until smooth. Pour into a large bowl and stir in soy sauce, brown sugar, honey, sesame oil, and black pepper. Add ribs to soy mixture; turn to coat evenly. Cover the bowl and marinate in the refrigerator, 8 hours to overnight.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Remove ribs from marinade and cook on the preheated grill until meat is tender and the outside is crusty, 5 to 10 minutes per side. Discard marinade.

By Pete Chang

Ingredients

• ✓ sesame oil
• beef tenderloin
• water
• soy sauce
• white sugar
• green onion
• garlic
• sesame seed
• black pepper

Instructions

1. 1 Combine beef tenderloin, water, soy sauce, sugar, green onion, sesame oil, garlic, sesame seeds, and black pepper in a slow cooker. Cook on Low until meat is tender, 10 to 12 hours.

By kelsimad

Ingredients

• ✓ sesame oil
• beef sirloin
• soy sauce
• rice wine
• white sugar
• garlic
• black pepper
• hot chile paste
• green onion
• bibb lettuce

Instructions

1. 1 Slice beef with the grain into long strips, about 1 1/2 inches wide, and place into a bowl. Stir together the soy sauce, rice wine, sugar, garlic, sesame oil, pepper, and chile paste in a small bowl. Pour one third of this mixture over the beef, and toss to coat. Marinate at least one hour at room temperature, or longer in the refrigerator. Simmer the remaining sauce, and the green onions in a small saucepan for one minute before pouring into a serving dish to cool.
2. 2 Wash and dry the lettuce, and trim off any large stems. Gently flatten the leaves with the side of a cleaver or large knife. Arrange on a serving dish.
3. 3 Preheat a grill for medium-high heat and lightly oil grate.
4. 4 Place grate three inches over the coals. Cook the meat to desired doneness, about three minutes per side for medium rare. Slice against the grain into thin strips.
5. 5 To serve, each diner places some beef and sauce into a lettuce leaf, folds it into a bundle, and eats it with their fingers.

By HannahKate

Ingredients

• ✓ sesame oil
• soy sauce
• water
• white vinegar
• onion
• garlic
• brown sugar
• white sugar
• black pepper
• beef short ribs

Instructions

1. 1 Gather all ingredients.
2. 2 Pour soy sauce, water, vinegar, and sesame oil into a large, non-metallic bowl. Whisk in onion, garlic, brown sugar, white sugar, and pepper until sugars dissolve.
3. 3 Submerge ribs in marinade; cover the bowl and refrigerate 7 to 12 hours -the longer, the better.
4. 4 Preheat an outdoor grill for medium-high heat. Remove ribs from marinade and shake off excess; discard marinade.
5. 5 Cook on the preheated grill until the meat is no longer pink, 5 to 7 minutes per side.
6. 6 Serve and enjoy!

By funinthesun

Ingredients

• ✓ sesame oil
• onion
• soy sauce
• brown sugar
• garlic
• sesame seed
• cayenne
• salt
• black pepper
• chicken breast

Instructions

1. 1 Whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth.
2. 2 Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes.

By daveparks4

Ingredients

• ✓ sesame oil
• cola-flavored carbonated beverage
• white sugar
• soy sauce
• water
• green onion
• garlic
• sesame seed
• black pepper
• short rib

Instructions

1. 1 Whisk cola, sugar, soy sauce, water, green onions, sesame oil, garlic, sesame seeds, and black pepper together in a bowl until combined. Pour into a resealable plastic bag. Add short ribs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove short ribs from marinade and shake off excess. Discard remaining marinade.
3. 3 Cook until browned and reaches desired doneness, 3 to 4 minutes per side. An instant-read thermometer inserted into center should read 145 degrees F (63 degrees C).

By Potchie

Ingredients

• ✓ sesame oil
• beef short rib
• asian pear
• onion
• kiwi
• garlic
• soy sauce
• brown sugar
• honey
• black pepper

Instructions

1. 1 Place ribs in a large bowl of water; soak for 1 hour. Drain ribs and return to the bowl.
2. 2 Combine Asian pear, onion, kiwi, and garlic in a food processor and puree. Transfer to a bowl and stir in soy sauce, brown sugar, honey, sesame, oil, and black pepper. Pour marinade over ribs in the bowl. Cover with plastic wrap and marinate in the refrigerator, turning once, at least 8 hours or overnight.
3. 3 Strain marinade and discard.
4. 4 Preheat grill for medium heat and lightly oil the grate. Grill ribs until crispy outside and meat is no longer pink, about 8 minutes per side.

By TheElusivePastry

Ingredients

• ✓ sesame oil
• gochujang
• soy sauce
• water
• sugar
• chicken breast
• green onion
• red cabbage
• mushroom
• zucchini
• ramen noodle
• aluminum foil

Instructions

1. 1 Preheat the oven to 425 degrees F.
2. 2 Mix together the gochujang, soy sauce, water, sesame oil and sugar in a large bowl until combined.
3. 3 Place the sliced chicken, green onions, cabbage, mushrooms, zucchini and cooked ramen noodles into the large bowl with the gochujang mixture and toss until coated.
4. 4 Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap® Aluminum Foil on a table and place 1/4 of the ramen noodle mixture into the center of the foil. Fold up the ends and then the outside to create a foil packet.
5. 5 Repeat the process 3 more times and place the foil packets on a cookie sheet tray.
6. 6 Bake in the oven for 25 minutes or until chicken is cooked throughout.

By Reynolds KitchensR

Ingredients

• ✓ sesame oil
• yellow onion
• soy sauce
• brown sugar
• garlic
• black pepper
• chicken thigh
• yellow onion
• water
• carrot
• jalapeno pepper

Instructions

1. 1 Mix chopped onion, soy sauce, brown sugar, garlic, sesame oil, and black pepper in a large bowl to make marinade. Add chicken thighs; soak for at least 20 minutes.
2. 2 Spread onion rings on the bottom of a large pot. Place chicken thighs, with some of the marinade, on top. Pour in water to fill the pot halfway. Bring to a boil; reduce heat to medium-low and cook until chicken thighs are tender, about 1 hour 30 minutes. Add carrots and jalapeno peppers. Cook until carrots are soft, about 30 minutes more.

By Leby

Ingredients

• ✓ sesame oil
• russet potato
• carrot
• cucumber
• salt
• red onion
• egg
• red apple
• black pepper
• mayonnaise
• gochujang
• ginger

Instructions

1. 1 Place potatoes in a large pot of salted cold water. Bring to a boil and cook until potatoes are tender, 15 to 20 minutes. Add carrots during the last 3 minutes of cooking. Drain and set aside.
2. 2 Place cucumber slices in a strainer and sprinkle with salt, coating the slices. Let sit for 10 to 15 minutes. Thoroughly rinse cucumbers and transfer to a stack of paper towels or a dry kitchen towel. Give them a good squeeze until most of the moisture is removed. This is an important step if you don't want to end up with a runny dressing.
3. 3 Cut hard-boiled eggs in half, and set aside 1/2 of 1 yolk. Cut egg whites and remaining yolks into small pieces.
4. 4 Place potatoes and carrots in a large bowl. Mash gently by pressing down with the back of a spoon until mostly mashed, but still a bit chunky. Mix in chopped egg, cucumber, red onion, apple, and black pepper.
5. 5 Whisk mayonnaise, gochujang, sesame oil, and ginger together in a bowl; fold into the potato mixture.
6. 6 Grate reserved egg yolk over the potato salad, and refrigerate for at least 1 hour before serving.

By lutzflcat

Ingredients

• ✓ sesame oil
• sweet potato noodle
• soy sauce
• sugar
• cooking oil
• onion
• carrot
• garlic
• scallion
• shiitake mushroom
• spinach
• sesame seed

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, about 5 minutes. Drain and return to the pot; toss with 1 teaspoon sesame oil. Use kitchen shears to cut noodles into approximately 8-inch lengths. Set noodles aside.
2. 2 Mix soy sauce and sugar together in a bowl. Heat oil in a large saute pan or wok over high heat and swirl to coat. Add carrots and onions to the hot oil and fry until just softened, about 1 minute. Add garlic, scallions, and mushrooms and fry for 30 seconds more. Add spinach, soy sauce mixture, and cooked noodles. Fry until noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and remaining sesame oil.

By grk_tigris

Ingredients

• ✓ sesame oil
• carrot
• zucchini
• bean sprout
• bamboo shoot
• mushroom
• salt
• rice
• green onion
• soy sauce
• black pepper
• butter
• egg
• sweet red chili sauce

Instructions

1. 1 Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt; transfer vegetable mixture to a plate.
2. 2 Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot.
3. 3 In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
4. 4 To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve with sweet red chili sauce.

By Lisa

Ingredients

• ✓ sesame oil
• dang myun noodles
• soy sauce
• sugar
• vegetable oil
• carrot
• asparagus
• onion
• garlic
• green onion
• shiitake mushroom
• sesame seed

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Cook noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, then rinse with cold water. Toss noodles with 1 teaspoon sesame oil; set aside.
3. 3 Whisk together soy sauce and sugar in a small bowl; set aside.
4. 4 Heat vegetable oil in a skillet over medium-high heat. Cook and stir carrots, asparagus, onions, and garlic in hot oil until softened, about 5 minutes.
5. 5 Stir in green onions and mushrooms; continue cooking and stirring for 30 seconds.
6. 6 Pour in soy sauce mixture, then add noodles. Cook and stir until noodles are warmed through, 2 to 3 minutes.
7. 7 Remove from heat and toss with sesame seeds and remaining 1 1/2 teaspoons sesame oil.

By feistyrebel

Ingredients

• ✓ sesame oil
• soy sauce
• sesame seed
• garlic
• sugar
• salt
• black pepper
• monosodium glutamate
• beef top sirloin
• carrot
• green onion
• yellow onion

Instructions

1. 1 In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
2. 2 Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
3. 3 Place on grill, and cook for 15 to 20 minutes, or to desired doneness.

By Paula Stotts

Ingredients

• ✓ sesame oil
• beef top sirloin
• garlic
• pear
• green onion
• soy sauce
• white sugar
• rice wine
• sesame seed
• ginger
• black pepper

Instructions

1. 1 In a large resealable plastic bag, combine beef with garlic, pear, green onions, soy sauce, sugar, sesame oil, rice wine, sesame seeds, fresh ginger, and ground black pepper. Seal, and refrigerate for 2 to 3 hours.
2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Brush oil over grill pan. Place beef on pan. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

By Tanya

Ingredients

• ✓ sesame oil
• kimchi
• kimchi juice
• all-purpose flour
• egg
• green onion
• vegetable oil
• salt
• rice vinegar
• soy sauce
• chili pepper flakes
• sesame seed

Instructions

1. 1 Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
2. 2 Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.
3. 3 Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.

By Adine Lee