Recipe adapted from Matt Rodbard, Saveur
Ingredients
- 5 tablespoon sugar
- 3 tablespoon kosher salt
- 1 pound Persian cucumbers, carrots, French breakfast radishes, bok choy, scallions, cauliflower roughly chopped
- 1/2 cup Asian pear peeled, cored, and finely chopped
- 1/2 cup coarsely ground gochugaru (Korean red chile flakes)
- 1/2 cup fish sauce
- 2 teaspoon minced ginger
- 2 cloves minced garlic
Servings:
Units:
Instructions
- In a large bowl, combine 3 tablespoons sugar with the salt. Add the vegetables, toss until evenly coated in the sugar and salt, and let stand for 20 minutes.
- Meanwhile, in a food processor, combine the remaining 2 tablespoons sugar with the pear, gochugaru, fish sauce, ginger, and garlic and purée until smooth.
- Lift the vegetables from the bowl, squeeze to release any liquid, and transfer to another large bowl. Scrape the purée onto the vegetables, toss to coat, and serve immediately.
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