We are huge fans of Chef Seung Hee Lee, also known as @Koreanfusion on Instagram. During one of our several planning sessions for the Pop-up Dinner Series, Seung whipped this salad up for us and we were hooked. We managed to get her to part with the recipe and have been recreating it at home. The salad dressing is full of sweet and spicy flavor, with the spiciness perfectly balanced with the crunchy vegetables. You can check out more of Seung's recipes on her book Everyday Korean.
TIME 15 minutes
FOR THE DRESSING
3 Tbs Gochugaru (Korean chili flakes)
3 Tbs Apple cider vinegar*
2 Tsp Fish sauce
2 Tbs Brown sugar
1 Tbs Infrared-Roasted Perilla oil
*Can substitute with other fruity vinegars such as Hanega's Maesil Plum Vinegar
FOR THE SALAD
- Infrared-Roasted Perilla Seeds
- Slice the vegetables using a mandolin. Set aside.
- Add about 2 Tbs of dressing to toss about 2 cups of mandolined crunchy vegetables.
- Garnish with infrared-roasted perilla seeds. Serve cold.
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