Serves 4 who like spicy food!
한국어 닭고기와 콩 샐러드 (Korean)
/hangug-eo dalg-gogiwa kong saelleodeu/
1 pound (450 g) organic green beans or carrots, blanched
1/4 cup (60 ml) olive oil
2-3 Tbs. (30-45 ml) kimchi* 김 juice
1 cup (240 ml) of chopped kimchi
1 cup (240 ml) of chopped kimchi
1 1/2 to 2 Tbs. (22-30 ml) Korean chili paste gochujan* 고추장
2 tsp. (10 ml) rice vinegar or mirin1 1/2 cups (360 g) shredded rotisserie chicken
1/2 cup (120 ml) cilantro or parsley
1 cup (240 g) grape tomatoes
Mix all together and set back for a very spicy salad.
Note: Some people do not like the smell of kimchi.
*kimchi: fermented vegetables with hot spices, purchase at many Asian section of grocery stores , or make your own:
http://veggiefernandezs.blogspot.com/2011/06/kim-chee.html
< cabbage kimchi. Fish kimchi is place in a pot and buried for months. Notice all the red pepper!
*gochujan: made from red chili, glutinous rice, salt, and fermented soybeans, naturally fermented over years
http://veggiefernandezs.blogspot.com/2011/06/kim-chee.html
< cabbage kimchi. Fish kimchi is place in a pot and buried for months. Notice all the red pepper!*gochujan: made from red chili, glutinous rice, salt, and fermented soybeans, naturally fermented over years
