Korean Scallion and Sour Cream Dip

Name: Korean Scallion and Sour Cream Dip
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 1 cup (240 ml) sour cream; 3 tablespoon (25 g) sesame seeds (white), toasted; 3 whole (90 g) scallions (green onions), white and light green parts sliced thin, dark green parts reserved for garnish; 1½ tablespoon (10 g) gochugaru (Korean red chili flakes); 1 tablespoon (15 ml) soy sauce; 1 tablespoon (15 ml) sesame oil; 2 clove (6 g) garlic cloves, minced; 1 tablespoon (15 ml) rice vinegar; ½ teaspoon (2 g) sugar

From the MyKitchenBank Kitchen

A creamy, savory dip that brings together bold Korean flavors—nutty toasted sesame, earthy gochugaru chili, and bright fresh scallions—folded into cool sour cream. The result is a sophisticated, slightly spicy dip with umami depth and a hint of garlic. Perfect with fresh vegetables, crispy crackers, or as a bold accompaniment to grilled meats and seafood.

Prep: 15 min
Cook: 3 min
Wait: 30 min
Total: 48 min
Makes: About 1.5 cups (makes 6 appetizer servings)

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Steps

Before you start

Have all ingredients at room temperature before starting
If using toasted sesame seeds, skip the toasting step and reduce cook time by 3 minutes
Measure gochugaru first—adjust the amount based on your heat tolerance before mixing into the dip
Read through all six steps so you understand the workflow

1
Toast the sesame seeds
- Heat a small skillet over medium heat.
- Add the 3 tablespoons (25 g) sesame seeds and stir constantly for 2–3 minutes until fragrant and very lightly golden—do not let them brown.
- Transfer to a small plate to cool completely (about 2 minutes).
- Do not skip this step; toasting brings out the nutty depth that makes this dip shine.
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Ready when: Seeds are fragrant and very light golden in color
Tip: Watch carefully—sesame seeds can go from toasted to burnt in seconds. Err on the side of removing them early; they continue to toast slightly from residual heat.
2
Prepare the garlic and scallions
- Mince the 2 garlic cloves very finely.
- Trim the 3 scallions: slice the white parts and light green parts into thin rings (about ¼ inch thick), keeping them separate from the darker green tops.
- Roughly chop the dark green tops (you'll need about ¼ cup loosely packed for garnish) and set aside.
- The whites and light greens will go into the dip.
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Ready when: Garlic is minced fine, scallions are sliced and separated
Tip: Separate the scallion parts immediately after cutting so you don't accidentally mix them. The dark green tops taste milder and fresher when used as a raw garnish.
3
Build the sour cream base
- In a medium bowl, whisk together the 1 cup (240 ml) sour cream, 1 tablespoon (15 ml) sesame oil, 1 tablespoon (15 ml) soy sauce, 1 tablespoon (15 ml) rice vinegar, ½ teaspoon (2 g) sugar, and the minced garlic.
- Whisk until the mixture is smooth and completely blended, with no visible streaks of sesame oil.
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Ready when: Mixture is smooth, creamy, and evenly blended
Tip: Whisk thoroughly to emulsify the sesame oil; if you just stir, it may separate during storage.
4
Fold in the chili and scallion whites
- Add the 1.5 tablespoons (10 g) gochugaru and the sliced white and light green scallion parts to the sour cream mixture.
- Fold gently with a rubber spatula until the gochugaru is evenly distributed throughout.
- The dip should have a speckled red color and no streaks of cream.
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Ready when: Gochugaru is evenly distributed and dip is uniformly tinted
Tip: Fold gently—don't overmix, which can make the dip dense. A few gentle strokes with a spatula is all you need.
5
Add sesame seeds and garnish
- Fold in the cooled toasted sesame seeds, reserving about 1 tablespoon (8 g) for topping.
- Gently stir until combined.
- Transfer the dip to a serving bowl.
- Top with the reserved sesame seeds and the chopped dark green scallion tops in two separate patches (or mixed together if you prefer).
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Ready when: Dip is uniformly mixed with sesame seeds visible throughout and garnish on top
Tip: Add the scallion green garnish just before serving or chilling so it stays bright and fresh.
6
Chill and rest
- Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes.
- During this time, the flavors meld and deepen, and the dip firms up slightly for better scooping.
- The dip can be made up to 1 day ahead and tastes even better as it sits.
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Ready when: Dip is well-chilled and flavors have developed
Tip: If chilled dip is too thick, let it sit at room temperature for 10 minutes or thin with 1–2 tablespoons of sour cream.

Good to know

Tips

Gochugaru intensity varies by brand and age—start with 1 tablespoon and taste, adding more if you like more heat. Older gochugaru can be milder.
Toast your own sesame seeds if possible; pre-toasted versions lose their aroma and flavor within weeks. A 3-minute toast in a dry skillet transforms the dip.
For extra depth, use aged soy sauce (such as Korean thick soy sauce / ganjang) or a blend of soy sauce and tamari.
This dip is stunning served with Korean rice crackers (nurungji), crudités, or as a bold topping for grilled salmon, beef, or roasted vegetables. It's also excellent dolloped onto eggs or mixed into mayo for a spread.

Make ahead

"The dip can be made up to 2 days ahead and refrigerated in an airtight container. Flavors actually deepen overnight. Bring to room temperature for 15 minutes before serving for the best texture and flavor intensity."

Storage & reheating

"Room temperature: not recommended (cover and keep chilled for food safety). Refrigerator: up to 4 days in an airtight container. The sour cream and sesame oil may separate slightly during storage—just stir gently to recombine. Freezer: not recommended, as sour cream separates and breaks down when thawed. To serve, remove from the fridge 10–15 minutes before serving if the dip is too thick."

Substitutions

gochugaru (Korean red chili flakes) → Calabrian chili flakes or Korean gochujang paste. Use 1 tablespoon (10 g) Calabrian flakes for similar heat, or 1½ teaspoons (7 g) gochujang thinned with a few drops of rice vinegar. Gochujang adds more funk and umami, slightly changing the flavor profile.
sesame oil → Walnut oil or extra virgin olive oil. Walnut oil provides richness and a similar nutty note. Olive oil shifts the flavor away from Korean, but works if you have no sesame oil. Use the same amount.
soy sauce → Tamari or dark (aged) soy sauce. Tamari is naturally gluten-free and slightly less salty. Dark soy adds deeper umami and color. Use the same amount, but taste before adding the full tablespoon.
rice vinegar → Fresh lime or lemon juice. Use 1 tablespoon (15 ml) lime juice for brightness. Lime gives a more Southeast Asian note; lemon is sharper and less traditionally Korean.