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.