Blanched Vegetables with Chojang Dressing

Recipes for me are... a guideline in experimentation. Ingredients are modified according to what I have on hand, what needs to go first, and what I feel like savoring. Measurements are similarly modified and executed with a flagrant disregard for accuracy. Obviously, duplication is an impossibility. I copy the bits and pieces of other recipes that inspire me and, if I succeed, attempt to recollect all my alterations in this collection. Failing that, I fall back to the original--if I remembered to include it! ~Kory Jesslyn

seonkyounglongest.com/blanched-vegetables-chojang/

1 lb vegetables of your choice (broccoli, broccolini, asparagus, green beans, bok choy, green cabbage, kale, cauliflower, carrot, etc)

4 tbsp gochujang, Korean red pepper paste (my favorite brand is Yangpyeong)

2 cloves garlic, grated

½ of lemon or lime (approximately 2 tbsp)

2 tbsp agave nectar or raw sugar

1 tbsp rice vinegar

1 tbsp gochugaru, otpional

1 tsp soy sauce or a pinch of salt

4 tbsp good quality sesame oil

2 tbsp crushed sesame seeds

Note: Ingredients may have been altered from the original.

Directions at seonkyounglongest.com

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