pISSN 2233-5978
eISSN 2713-6191

Table. 3.

Sauce recipes and applicable dishes

Sauce Ingredients (g) Thickener Salinity (%) Applicable dishes

2 g 3 g
Soy sauce base Soy sauce 10, sea tangle extract 20, water 170 Level 2* Level 3* 1.83 Kind of steamed, hard-boiled, stir-fried dish, stew, bulgogi, etc.
Oyster sauce base Oyster sauce 25, water 175 Level 2* Level 3* 1.60 Kind of soup, stir-fried dish, stew, etc.
Tuna fish sauce base Tuna fish sauce 10, vegetable extract 20, water 170 Level 2* Level 3* 1.75 Kind of stew, soup, stir-fried dish, namul, etc.
Vinegar, soy sauce and sugar base Soy sauce 20, vinegar 20, sugar 20, water 40 Level 2* Level 3* 1.13 Kind of fried dish, sweet and sour pork, etc.

*Level: based on (IDDSI) criteria.

J Korean Dysphagia Soc 2024;14:18~30 https://doi.org/10.34160/jkds.23.012
© J. Korean Dysphagia Soc.