1 min
Updated: May 25, 2022
This experiment is right from Molinaro's Korean Vegan cookbook! I made it, its in my fridge and I am using it over rice, to pickle my perilla leaves and to pour over my cooked tofu.
So, this one is a keeper :)
Whisk together the following ingredients in a fridge-friendly bowl with a lid. Refrigerate it and use it over a few weeks.
1 cup soy sauce (I used a Korean one)
2 tablespoons Gochugaru
Half a spoon of minced garlic
2 scallions, cut finely
1/4 cup of red onions, chopped finely
1 shishito pepper (its spicy!)
2 tablespoons of maple syrup
1 tablespoon of rice vinegar (I used brown rice vinegar)
1 tablespoon of Mirin
A sprinkle of black pepper
Half teaspoon of ground turmeric
This video below is of the prepared sauce which I now pouring over the perilla leaves to pickle them. They will be ready to consume after 3 days in the fridge.
Green Sea Shells is all about the joyful pursuit of happiness. Healthy living is happy living! Join me as I celebrate cultures through healthy food. Subscribe to the blog updates and follow me on social media platforms on FaceBook, Instagram and Twitter.