I wanted to try Didi's Ko Choo Jang Dressing that she gave us a few days ago, so I fixed myself up this salad tonight. Salami and cheese kinda don't really match with ko choo jang, but it's all I had. Still tasted good though.
1/4 c. ko choo jang (Korean red pepper paste)
¼ c. + 2 TB agave nectar
2 TB brown sugar, lightly packed
½ c. rice wine vinegar
2/3 c. vegetable oil
Salt, to taste
Freshly ground white pepper, to taste
In a jar, combine all ingredients. Shake well to combine. Makes approximately 2 cups.
Adapted from Aloha Pacific Credit Union Calendar - from Sansei Seafood Restaurant and Sushi Bar....(Japanese Calamari Salad)
Didi said she modified the original recipe by cutting down on the ko choo jang, replacing most of the sugar with agave nectar, and adding white pepper.
This is da bomb croutons. I got it from Costco. Sorry, I forget how much it cost.
Surf Report 08-27-2015 - Waves: 1 - 3 Feet Wind: Variable Talk about the clear after the storm! Clean, smooth and empty! Tomo is back and surfing good on his new Flight Carbon Bernha...
11 hours ago