Spicy Korean salad was just our way of jazzing up our old standby; I started with my basics, greens (mustard greens, lettuce, arugula), cucumbers and peppers, added bean sprouts and raw shitake mushrooms, grilled onions and made a special dressing. Well, alright, one of the ingredients was a prefab Korean sauce that we love...it is Annie Chun's Go-Chu-Jang which is the basic sweet and spicy red sauce found rampant in Korean fare. Cheating seems worth it for this semi-homemade taste. I take a tablespoon of the sauce and add a tablespoon of olive oil, a tablespoon of balsamic vinegar and a dash of water to give me a thinner dressing that is lighter in sodium than the sauce alone would be. It is such a tasty change to have the sweet, tangy spice salad. Sometimes I chop hot peppers into the same salad to really set my mouth on fire...delicious.
pictured above, the salad before the dressing; Susannah enjoying Sherwood's beach on a fall day...our new life without a city:)
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