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Korean Dip Preparation

  • Kimchi, chopped 100 g
  • Go Chu Jang (Korean soybean paste) 30 g
  • Sesame Oil 15 ml
  • White Sesame Seeds, toasted 5 g
  1. Korean Dip Preparation

    • Korean Dip Preparation Combine all ingredients in a food processor
    • Process until mixture is smooth and the ingredients are well-incorporated
    • Store in the chiller under serving time
    • Keeps in the chiller for up to 4 days