Tuesday, January 10, 2012

Didi's Ko Choo Jang Dressing

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.

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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.
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This is da bomb croutons.  I got it from Costco.  Sorry, I forget how much it cost.
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9 comments:

K and S said...

yummy!

Les said...

hey that looks good...funny she uses agave nectar. Randy sometimes uses that in his margaritas :)

jalna said...

It was good Kat.

Les, I had to google "agave nectar". Didn't know what it was.

Dd said...

I dont use white sugar anymore....and try as much as possible to use agave or brown rice syrup. Thank you Costco !

Betty Townsend said...

Agave? don't know what that is...is that juice from cactus? looks interesting.

Erick said...

Looks ONO!

jalna said...

That sounds so healthy Didi!

I think you're kinda right Betty. The plant looks like a huge aloe plant.

It was almost like a spicy French dressing Erick.

Nippon Nin said...

Good! I have Ko Choo Jang in my refrigerator. I had to make this dressing.

jalna said...

Ohhh, Akemi, I'm sure yours will turn out REALLY good!