Ok, maybe I AM Korean…People always think I am, even though my parents are full blown Chinese. I’ve been making lots of korean goodies recently. If you haven’t tried my beetchi or rainbow beetchi, you have to stop by the market and pick some up. It’s vegan - I use mango and pear instead of fish sauce.
Next week I’ll be sharing a recipe using some of the cauliflower that is growing prolifically in my garden! It is delicious and simply divine served with this spicy probiotic sauce. My best friend introduced me to this sauce a couple of years ago, but the store bought stuff has sugar in it, so I created my own. I hope you like it as much as I do!
Mix in a blender
1/3 cup organic chickpea miso paste
4-5 organic dates
2 T Korean chili powder (Crazy Korean Cooking has the organic available)
1/4 cup muun chi classical kvass
1 T coconut aminos
2 T muun chi CoCoFir
Blend til smooth and looks like a thick ketchup. You will find this sauce so versatile and delicious. I use it to make all kinds of korean dishes. I also like to serve it with my Beetchi pancakes and spring roll wraps. Hey it has the added bonus of being red, so it’s a perfect sauce to serve around the holidays! Enjoy!!