Ko Choo Jang Dressing
This Ko Choo Jang is a spicy and tangy dressing to keep on hand. Serve it with mixed greens, on noodle salads or as a dip with summer rolls.
¼ c. ko choo jang (Korean red pepper paste) ¼ c. + 2 TB agave nectar 2 TB brown sugar, lightly packed ½ c. rice wine vinegar 2/3 c. vegetable oil Salt, to taste Freshly ground white pepper, to taste
In a jar, combine all ingredients. Shake well to combine.
Makes approximately 2 cups.