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Credit: Kevin Gin, Executive Chef, Bridges Restaurant, Danville Calif.
The National Culinary Review, May 2013
1 T. kimchi
1 T. kimchi seasoning
2 t. Korean chili paste
½ t. minced garlic
3 T. rice vinegar
1½ T. canola oil
1½ t. sesame oil
¾ t. fish sauce
Sugar, to taste
1 green onion, finely chopped
1 t. minced cilantro
Method: Put kimchi, kimchi seasoning, chili paste, garlic, vinegar, canola oil, sesame oil and fish sauce in blender. Blend until smooth. Add sugar, as needed. Mix in green onion and cilantro.
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