Fiery sweet and sour with umami flavor, this thick paste is traditionally made from red pepper powder, glutinous rice powder, fermented soybeans, and salt. Find tubs of gochujang in Korean markets.
Kale Slaw with Gochjuang Dressing
1 bunch kale (about 1 pound)
1 large carrot, peeled and grated
1 red bell pepper, thinly sliced
2 tablespoons grapeseed or other neutral-tasting oil
1 tablespoon sesame oil
1 tablespoon gochjuang paste
1 tablespoon rice wine vinegar
1 tablespoon low-sodium soy sauce
2 teaspoons honey
1 garlic clove, minced
1/3 cup chopped roasted unsalted peanuts (for garnish)
Slice center rib out of kale leaves. Roll a stack of leaves and slice into fine ribbons. Toss all sliced kale with carrot and bell pepper in a large bowl.
In a separate bowl, whisk together oils, gochjuang paste, rice wine vinegar, soy sauce, honey, and garlic. Drizzle over slaw and toss well. Serve garnished with peanuts.
Also great for: Soups and stews, marinades, and pork stir-fries.