Kimchi Vegetable Salsa

  • ½ cup ­ Suji’s Korean Spicy Sauce

  • 1 ½ cups ­ cucumber, washed and cut into ½” cubes

  • 1 cup ­ kimchi, cut into a ½” dice

  • ½ cup ­ zucchini, washed and cut into ¼” cubes

  • ½ cup yellow squash, washed and cut into ¼” cubes

  • ½ cup ­ yellow onion, peeled and cut into a ¼” dice

  • ½ cup ­ carrots, peeled and cut into ¼” cubes

  • ½ cup ­ daikon radish, peeled and cut into ¼” cubes

  • ¼ cup ­ chopped scallions

  • 1 T ­ toasted sesame seed oil

  • 1 t ­ minced garlic

  • 1 t minced ginger

  • 1 t ­ toasted sesame seeds

Mix all of the ingredients together in a medium sized mixing bowl. Place in the refrigerator for 4­8 hours to marinate. Mix well before serving. Serve chilled. Keep in an airtight container in the refrigerator for up to 1 week.

This spicy condiment can be served with meat, seafood, poultry, chips, tacos or anywhere that salsa is used. It’s earthy heat and fresh vegetable crunch make it the perfect companion for an assortment of dishes.

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