For dipping vegetables or nuts, what could be better than a good serving of ssamjang? Any nut paste may be used, even soybean but I do avoid that, with accents as follow:
Peanut paste, Gochujang (see pictures below), Toasted sesame oil,
Honey, Toasted sesame seeds, Minced garlic, Onion.
Walnut/pecan paste, Gochujang, Toasted sesame oil, Honey
Toasted sesame seeds, Minced garlic, Onion.
Almond paste, Gochujang, Toasted sesame oil, Honey,
Toasted sesame seeds, Minced garlic, Onion, Apple.
Cashew paste, Gochujang, Toasted sesame oil, Honey,
Toasted sesame seeds, Minced garlic, Onion.
Hazel/cobnut paste, Sriracha (see pictures below), Toasted
sesame oil, Honey, Toasted sesame seeds, No garlic, Onion.
Gochujang - made with gochugaru well-pounded
in a terracotta mortar with a little oil and vinegar
Sriracha - as above but made with dried chilli flakes,
rapadura sugar, salt, (garlic optional)
Alternative - or may be combined with above